This is a followup to my previous post regarding rhubarb math. Link in comment below.
I canned 21 pounds of rhubarb using the standard NCHFP instructions, using sugar, and pressure canned this batch. Expected yield 14 quarts, actual yield 12 quarts 1 pint (shown on left).
I canned the final 9 pounds of rhubarb with the sugar-free method described at Healthy Canning (freezing the rhubarb overnight) and steam canned this batch with added Fruit Fresh in each jar. Expected yield 6 quarts, actual yield 4 quarts 1 pint (shown on right).
The steam canned rhubarb certainly looks better than the pressure canned stuff!
by onlymodestdreams
3 Comments
Hi u/onlymodestdreams,
For accessibility, please reply to this comment with a transcription of the screenshot or alt text describing the image you’ve posted. We thank you for ensuring that the visually impaired can fully participate in our discussions!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Canning) if you have any questions or concerns.*
[Here](https://www.reddit.com/r/Canning/s/bhOdxEwMnu) is my post on rhubarb math
[Here](https://nchfp.uga.edu/how/can/canning-fruits-and-fruit-products/rhubarb-stewed/) is the NCHFP recipe I used for pressure canning
[Here](https://www.healthycanning.com/home-canning-stewed-rhubarb#Sugar-free_method_for_home-canning_rhubarb) is the sugar free recipe I used for steam canning
Do you mind trying to remember to follow up in like a month? I’m curious on the texture of the different processing methods