canning rhubarb sauce

[lou...@mainelink.net]

A second request:

Has anyone canned up either plain rhubarb or strawberry rhubarb sauce?
If you have any suggestions for processing, I'd be very appreciative.

TIA,

Louise

[Jean P Nance]

Here are the directions from the USDA "Complete Guide to Home
CAnning, Preserving, and Freezing" This is available from Dover
books and anybody who gets on this newsgroup should own it.
Wash rhubarb, cut into 1/2 in. slices. Add 1/2 cup sugar to
each quart and let stand to draw out juices. Bring to boiling.
Pack hot to 1/2 in. of top of jars. Adjust lids. Process in
boiling water bath. Pints, 10 minutes. Quarts. 10 Minutes.
No recipe for rhubarb/strawberry, and strangely, no recipe for
strawberries. Must mean they don't recommend canning them.
Probably because the texture is bad. I would think it might be
safe to process rhubarb/strawberry sauce, but I'd be inclined
to up the processing time to 20 or 25 minutes at least, since
strawberries are not as acid as rhubarb. Longer cooking won't
hurt.
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