Sweet and Tart Rhubarb

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Preserving Method: Water Bath Canning

  1. BRING the water, sugar, honey, ginger and orange zest to a simmer over medium heat in a 4 qt. stainless steel or enameled dutch oven. 
  2. PREPARE jars; portion allspice, black peppercorns, pink peppercorns, cloves and sage equally into 4 pint jars. 
  3. FILL a hot jar with 1/4 of the rhubarb spears leaving a 1/2-inch headspace. Add one slice of ginger and ladle syrup over rhubarb, leaving a 1/2-inch headspace. Remove air bubbles. Wipe jar rim.  Center lid on jar, apply band and adjust to fingertip-tight. Place jar in boiling water canner. Repeat until all jars are filled. 
  4. PROCESS jars 15 minutes, adjusting for altitude. Turnoff heat; remove lid and let jars stand 5 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

*Count how many 3-inch spears of rhubarb you have, it helps to portion them into jars evenly.