CANNING:

Quantity: An average of 10-1/2 pounds is needed per canner load of 7 quarts; an average of 7 pounds is needed per canner load of 9 pints. A lug weighs 28 pounds and yields 14 to 28 quarts -- an average of 1-1/2 pounds per quart.

Quality: Select young, tender, well-colored stalks from the spring or late fall crop.

Procedure: Trim off leaves. Wash stalks and cut into 1/2-inch to 1-inch pieces. In a large saucepan add 1/2 cup sugar for each quart of fruit. Let stand until juice appears. Heat gently to boiling. Fill jars without delay, leaving 1/2-inch headspace. Adjust lids and process.
        
Pt or qt, 15 min in boiling water canner
8 min in 5 lb pressure


Strawberry-Rhubarb Jelly

1-1/2 lbs red stalks of rhubarb
1-1/2 qts ripe strawberries
1/2 tsp butter or margarine to reduce foaming (optional)
6 cups sugar
6 oz liquid pectin

Yield: About 7 half-pints

Procedure: Wash and cut rhubarb into 1-inch pieces and blend or grind. Wash, stem, and crush strawberries, one layer at a time, in a saucepan. Place both fruits in a jelly bag or double layer of cheesecloth and gently squeeze out juice. Measure 3-1/2 cups of juice into a large saucepan. Add butter and sugar, thoroughly mixing into juice. Bring to a boil over high heat, stirring constantly. Immediately stir in pectin. Bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat, quickly skim off foam, and fill sterile jars, leaving 1/4-inch headspace.
        
½ pt or pt, 5 min, in boiling water canner


Freezing:

Wash, trim, and cut into 1-inch lengths. Heating rhubarb in boiling water 1 minute, then cooling promptly in cool water helps retain color and flavor.Dry pack--Pack tightly into containers without sugar, seal, and freeze.Syrup pack--Pack into containers and cover with 40 percent cold syrup, seal, and freeze.