Another 'is this safe to can' question re: Rhubarb syrup
I have a small freezer &, when possible, prefer to make things shelf-stable. Obviously I would hot pack & not cool it down if I was going to can it. My guess is that b/c the rhubarb is acidic & is strained out it would be OK (so, acidity is OK & density is OK) but wanted to double check:
4 large / 500 g / 1 pound rhubarb stalks, chopped
2 cups / 400 g granulated sugar
2 cups / 240 ml water
2-3 tablespoons freshly squeezed lime juice, or to taste
scant 2 teaspoons rosewater, or to taste
rose petals, optional
Combine the rhubarb and sugar in a medium, thick-bottomed saucepan. Stir well, and leave for 45 minutes or so (unheated), stirring now and then.
Add the water and bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Continue to simmer for another 15-20 minutes, until the rhubarb starts to break down. Carefully strain into a bowl through a of cheesecloth-lined strainer. Transfer to a clean saucepan, stir in the lime juice, and bring to a simmer. Let simmer over medium heat for another 15 minutes or until the syrup has reduced quite a bit and thickened. Remove from heat and allow to cool completely.
Stir in rosewater & refrigerate