Canning Rhubarb soda?

mgc · 03-07-2011, 06:57 PM

Hi all,

My mother would like to can some rhubarb soda concentrate. How much sugar do you think you need to keep the baddies out for a year? I was thinking of canning it just like jelly then having it to mix with soda water whenever you want. Any ideas?

MrFoodScientist · 03-08-2011, 02:43 AM

keep your pH below 4.6 and as long as it's heated adequately (similar to jelly would be fine) and kept out of direct sunlight, you should be alright regardless of sugar content. I would guess rhubarb on its own would be below 4.6 pH, but you might want to get some strips or a meter just to be sure. If you test it and it's above that, add some lemon juice to your recipe or get an acidulant from your LHBS.