Rhubarb Applesauce

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Rhubarb applesauce combines tangy rhubarb with sweet apples for a rosy pink sauce that's perfect for oatmeal, yogurt, or serving alongside pork and sausages. Fresh or frozen rhubarb both work well.

Prep Time25

Cook Time20

Canning Time15

Total Time1

Course: applesauce

Cuisine: American

Keyword: apple canning recipes, rhubarb canning recipe

Servings: servings (4 pints)

Equipment

Water Bath Canner
Pint or Quart Mason Jars
Canning lids and bands
Large heavy-bottomed pot
Food Mill or Immersion Blender
Jar lifter
Canning Funnel

Ingredients

16 cups sliced apples about 4 lbs prepared, 5-5½ lbs as purchased
8 cups sliced rhubarb about 2 lbs, fresh or frozen
6 cups water or apple juice
½-1 cup sugar optional, adjust to taste

Instructions

Combine sliced apples, rhubarb, and water or juice in a large, heavy-bottomed pot. Bring to a boil, then reduce to a simmer. Cook, stirring often, until apples are completely tender and rhubarb has broken down, 15-25 minutes.
Puree to your preferred texture using a food mill (for smoothest sauce) or immersion blender. Make sure finished sauce is a true puree with no large chunks.
Stir in sugar if using, starting with 1/2 cup and adding more to taste. Bring applesauce back to a full boil.
Ladle boiling hot applesauce into hot jars, leaving 1/2 inch headspace. Remove air bubbles, wipe rims, center lids, and apply bands to fingertip tight.
Process in a boiling water bath canner for 15 minutes for pints or 20 minutes for quarts, adjusting for altitude. Let stand in canner 5 minutes before removing.

Notes

Fresh or frozen rhubarb both work well. Frozen rhubarb doesn't need to be thawed; it actually breaks down faster since freezing ruptures the cell walls.

No Lemon Juice Needed

Rhubarb is naturally very acidic, so no lemon juice is required for safe canning.

Recipe Yield and Scaling

This recipe makes about 4 pints. For a single pint, use: 4 cups sliced apples (1 lb prepared), 2 cups sliced rhubarb (8 oz), 1½ cups water or juice, and 2-4 Tbsp sugar to taste.

For the full batch, you'll need about 5-5½ lbs apples as purchased and 2 lbs rhubarb.

Altitude Adjustments

0 to 1,000 feet: 15 minutes pints, 20 minutes quarts
1,001 to 3,000 feet: 20 minutes pints, 25 minutes quarts
3,001 to 6,000 feet: 20 minutes pints, 30 minutes quarts
Above 6,000 feet: 25 minutes pints, 35 minutes quarts

Nutrition