Add to Your Storage by Canning Food Now!

Canning Rhubarb & Blackberry Juice

Rhubarb ready for canning

Raw rhubarb ready to be put canning jars

Rhubarb is my favorite item to can. It’s easy to cook and use. Most people can’t understand why I can it. Well during the winter when your feeling like cobblers, pies and puddings you have the stuff. Strawberries come frozen year round and so do other berries, but there is only so much room in the freezer. This year I am going to try blackberries. I never canned those before and hope they don’t get mushy.

Canning Rhubarb

Rhubarb is easy; you wash and clean the stalks, take out all the blemishes and if they are a little old pull some of the strings off. (Just like celery) Cut into 1/2 to 1in pieces. In a large sauce pan add ½ cup sugar to each quart of rhubarb. Let stand until juice appears. Heat gently until it comes to a full boil.  Immediately, pack into hot jars leaving ¼ inch headspace. Remove air bubbles. Wipe the jar rims with clean cloth and adjust lids, tighten the rings finger tight.

Place filled jars in the water bath canner making sure they are covered by 1 or 2 inches of water. Place lid on canner. Bring water to a gentle, steady boil. Processing time is 15 minutes for both quarts and pints.

Blackberry Juice

Ladling blackberry juice into jars

Canning juice of any kind is simple. It’s making the juice from fruit that is time consuming. But if you have lots of fruit it’s a good way to save the fruit for later use. Especially when fruit is out of season. Since the juice was given to me, I didn’t have to prepare it for canning other than just heating the juice and putting it into hot jars.

Ladle hot juice into hot jars leaving ¼ inch headspace. Wipe the rims, center the lids on jars and apply the rings finger tight only.

Place filled jars in a canner making sure the jars are covered by 1 to 2 inch of water. Place lid on canner and bring water to gentle, steady boil for 10 minutes.

Cool and check lids for seal and store for future use. You can make syrup; jelly or you can use the juice for mixing for punch or juice to drink. You will have to experiment with water and sugar to get the right consistency for you. My in-laws are making some jello with it. She uses the juice as water and uses the Knott gelatin to make it. From what she told me she follows the directions on the box, but also mixes in some cream like half and half. She is from England and they love their cream.

Preparedness Mom

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6 Responses to Add to Your Storage by Canning Food Now!

  1. Jennifer says:

    I canned rhubarb last night! Funny this came up today LOL Anyway I let the rhubarb sit for 4 hours as the recipe said then it said to fill jars leaving a headspace. Well there wasnt enough liquid to fill the jars and the jars would float when i put them in the water bath so i added a little boiling water. Did I ruin it?

  2. Prepardness Mom says:

    Did you put a half cup of water in the pan of rhubarb before cooking it? After you add the sugar you have to let it set until juice starts to bleed out of the rhubarb,did you do that? Adding a little boiling water shouldn’t hurt,but if you followed the above questions, you shouldn’t need to add water. Let me know how you do if you make another batch or if you have anymore questions. Email me direct at Thanks

    • Ferret Mom says:

      Ok, I may be blind but I didn’t see anywhere in your article about adding water to the pan of rhubarb & cooking it before the sugar bleeds it out. Would that also be a 1/2 cup water per qt of rhubarb, like the sugar? Thx 🙂

      • Prepardness Mom says:

        A lot of the my recipes I play by ear, I let the rhubarb bleed out first after adding the sugar, then I see how much liquid I have. If it doesn’t look like I have enough then I add 1/2 cup water (not per qt) which is plenty. If you have misjudged and there is not enough water, add boiling water(you can add a little extra sugar to the boiling water also) to the jars. I hope this helps.

  3. 1836eig says:

    I grew up in a poor family on a hard-scrabble rock farm. When I was about 10 years old, one day mom had me crawl under the stairs to the farthest dark reaches to retrieve whatever jars of food might still be there. I came out with a quart jar of blackberries that according to the date on the lid was 13 years old. The berries had turned to a very light purple and just didn’t look too appetizing. Well that night we had a very good blackberry cobbler–you’d never of guessed the berries were 13 years old.

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