Season 1 Finale: How to Make Rhubarb Sauce Pt. 3: Canning the Sauce

Clean your work environment to reduce bacteria.

Put down newspaper or paper towels to protect your countertop.

Boil water to sterilize the jars and the product.

Use a steamer or spacer to prevent jars from cracking on the stove.

Boil the jar parts briefly to sterilize them.

Open the rhubarb sauce and fill the jars to about a quarter inch from the top.

Wipe the rim of the jars with a paper towel to ensure a clean seal.

Tighten the jar lids with two fingers, leaving them slightly loose for expansion.

Drop the jars upright into the boiling water, ensuring they are submerged.

Boil the jars for about 10 minutes, adjusting time based on jar size and sauce temperature.

Equipment Needed

Spice Level: