Simple Secrets: How to Can Rhubarb Syrup Like a Pro
- Marie Overton
- 1 day ago
- 3 min read
Rhubarb syrup is a vibrant addition to any summer dish, and its unique tart flavor can enhance everything from pancakes to ice cream. Imagine drenching your fluffy pancakes in glossy, sweet-tart syrup, or eating a refreshing rhubarb sundae on a hot day. Canning rhubarb syrup is not only a practical skill, but it's also an enjoyable way to celebrate the flavors of spring, allowing you to enjoy this delightful treat all year long.
What You’ll Need
Before starting your canning adventure, make sure you have all your ingredients and supplies at hand:
Rhubarb: 4 cups after softening (You can use red or green rhubarb but the red makes a prettier color.)
Sugar: 4 cups
Butter: 1/2 teaspoon (Optional but it will decrease the foaming.)
Canning Jars: 6-7 half pint-sized jars, complete with lids and bands.
Water Bath Canner: This will be essential for processing your filled jars.
With these simple items, you’ll create a delicious rhubarb syrup perfect for you and to share with others.
Preparing the Rhubarb
Proper preparation is critical to obtaining the best flavor from your rhubarb.
Clean: Wash the rhubarb stalks thoroughly to remove any garden dirt or debris.
Chop: Slice the rhubarb into 1-inch pieces. The smaller you chop, the better the flavor extraction, which is vital for creating a rich syrup.
This step, though simple, is crucial for maximizing the tart flavor of your syrup.
Cooking the Syrup
Creating syrup is straightforward and easy. Here’s how to do it:
Soften rhubarb: In a large saucepan, soften your chopped rhubarb on medium heat. You will see the rhubarb soften, becoming juicy and fragrant.
Add the Sugar: Add the sugar and butter, heating until it dissolves completely and is your desired thickness.
Canning Process
Once you have your syrup, it’s time to can it. Follow these steps to ensure a perfect seal:
Fill the Jars: Using a funnel, pour the hot syrup into the hot half pint jars, leaving 1/4 inch of headspace.
Clean the Jars: Wipe the jar rims with a clean damp cloth to ensure a secure seal. Place the lids on and screw the bands until they are fingertip tight.
(For quality, American made Superb canning lids and jars follow this link and use the coupon code WP20 to get 20% off your purchase.)
Process the Jars: Place the jars in your water bath canner. Once the water boils, let the jars process for 10 minutes if at sea level. Remember to adjust the processing time based on your altitude.
Cool and Store: Remove the lid, turn off the heat and allow the jars to cool for 5 minutes. Carefully take out the jars and let them cool on a heat resistant surface for 24 hours. Remove the rings and wash off the outside of the jars.
Storing Your Rhubarb Syrup
After canning, store your rhubarb syrup in a cool, dry, dark place, like a pantry. Properly sealed jars can last 1-3 years. Keep track of the expiration with labels – it’s a fun way to monitor your homemade creations.
Tips for Enhancing Your Rhubarb Syrup
Want to take your syrup to the next level? Try adding flavors during the simmering process:
Exploring flavors lets you customize your syrup and can even create a thoughtful homemade gift!
Using Your Rhubarb Syrup
Now that your syrup is ready, here are delicious ways to enjoy it:
Pancake Topper: Drizzle it atop pancakes or waffles for a delicious breakfast treat. Adding fresh strawberries adds an extra element to it as well.
Dessert Sauce: Serve it over ice cream or yogurt for a delightful dessert topping.
Final Thoughts
Canning rhubarb syrup is an enjoyable and rewarding experience. With simple ingredients and basic canning tools, you can create something truly special that captures the spirit of summer. You'll appreciate having this sweet stash of syrup on hand to uplift any meal or drink throughout the year.
So gather your supplies and start making your syrup – your taste buds will thank you! Happy canning!
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