A Weekend of Preserving | Filling The Homestead Pantry 

This week on my preserving to do list was lots of canning, both pressure canning and waterbath canning. Some from the freezer in anticipation for filling the freezer again, and some from the garden as we just are beginning to get our first harvests.
Rhubarb Mint Syrup:
8 cups rhubarb
2 cups sugar
4 cups water
Handful mint
Add rhubarb, sugar and water to a sauce pan. Bring to a boil then reduce heat and simmer for about 20 minutes. Add mint and allow to steep until desired flavor is reached. Strain through fine mesh strainer or cheesecloth and fill 1/2 pint jars to 1/4 inch headspace. Process in water bath canner for 10 minutes.
Rhubarb Sauce:
8 cups rhubarb
1 cup sugar
Splash of lemon juice (for flavor not acidity)
Splash of vanilla extract
Stir together rhubarb and sugar in a large pot. Heat over low until rhubarb has released some juices. Bring to a low boil for about 5 minutes until the rhubarb has softened and the sugar has dissolved. Add lemon juice and vanilla if using. Fill 1/2 pint jars to 1/4 inch headspace. Process in a water bath canner for 15 minutes.
Information on adjusting for elevation when waterbath or pressure canning:
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Safe tweaking of home canning recipes:
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