Canning and Preserving For Dummies by Amelia Jeanroy Page B

4.)
    3 When the standing time is complete, heat the rhubarb and sugar mixture to boiling over high heat.
    4 Pack the hot rhubarb mixture into your canning jars, leaving 1/2-inch headspace. Release any air bubbles with a nonreactive utensil (refer to Chapter 3), adding more of the rhubarb mixture as necessary to maintain the proper headspace. Wipe the jar rims; seal the jars with the two-piece caps, hand-tightening the bands.
    5 Process the filled quart jars in a water-bath canner for 20 minutes from the point of boiling.
    6 Remove the jars from the canner with a jar lifter. Place them on a clean kitchen towel away from drafts. After the jars cool completely, test the seals (see Chapter 4). If you find jars that haven’t sealed, refrigerate them and use them within two weeks.
    Per 1/2-cup serving: Calories 115 (From fat 2); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 4mg; Carbohydrates 29g (Dietary fiber 2g); Protein 1g.

    Rhubarb Sauce
    Rhubarb sauce is a nice change from applesauce. Surprise your family with this tart and tasty side dish!
    Preparation time: 45 minutes plus 4 hours standing time
    Processing time: 20 minutes
    Yield: 8 pints or 4 quarts
    8 pounds rhubarb
    8 cups sugar, or to taste
    1 Wash, trim, and remove the leaves from the rhubarb. Cut the stalks into 1/2-inch pieces. Place the rhubarb pieces in a 6-quart pot and add the sugar. Let the rhubarb-sugar mixture stand for 4 hours to draw out the juice.
    2 Prepare your canning jars and two-piece caps (lids and screw bands) according to the manufacturer’s instructions. Keep the jars and lids hot. (For detailed instructions on preparing your jars, see Chapter 4.)
    3 Heat the rhubarb and sugar mixture to boiling over high heat and cook the mixture until it’s slightly chunky (about 30 minutes) or until the rhubarb is the consistency you desire.
    4 Ladle the boiling hot rhubarb sauce into your prepared jars, leaving 1-inch headspace. Release any air bubbles with a nonreactive utensil (refer to Chapter 3), adding more rhubarb sauce as necessary to maintain the proper headspace. Wipe the jar rims; seal the jars with the two-piece caps, hand-tightening the bands.
    5 Process the filled jars in a water-bath canner for 20 minutes (both pints and quarts) from the point of boiling.
    6 Remove the jars from the canner with a jar lifter. Place them on a clean kitchen towel away from drafts. After the jars cool completely, test the seals (see Chapter 4). If you find jars that haven’t sealed, refrigerate them and use them within two weeks.
    Per 1/2-cup serving: Calories 211 (From fat 2); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 4mg; Carbohydrates 54g (Dietary fiber 2g); Protein 1g.

    Tackling Tomatoes
    Tomatoes are misunderstood. Are they a fruit or a vegetable? By definition, a fruit is a sweet, edible plant containing seeds inside a juicy pulp — which defines tomatoes perfectly. Each tomato variety has its own color, flavor, and texture. Roma or paste tomatoes and slicing varieties are all used for canning. Paste varieties simply have less juice and, therefore, require less cooking to remove excess water for paste and thick sauces. You can use both interchangeably, but cooking times will vary.
    Not all tomato varieties are suitable for canning due to their lack of taste and mass-production genetics. Stick with those that boast good canning results on the plant’s tag or use a proven Heirloom variety. Some varieties that work well include Ace, Amish paste, Homestead 24, and Rutgers.
    As always, choose nice, ripe, unblemished tomatoes. And to ensure the proper acidity level for your variety (4.6 or lower), add an acid, like bottled lemon juice or powdered citric acid: Add 2 tablespoons lemon juice per quart jar or 1 tablespoon lemon juice per pint. If you’re using citric acid, add 1/2 teaspoon per quart and 1/4 teaspoon per pint.
    Just what do tomatoes taste like?
    Tomatoes were the first thing I (Amy) ever remember canning. My grandmother would have me stand on