Recipes > Preserves & Pickles > Canned Rhubarb

Canned Rhubarb


Wash the rhubarb thoroughly in pure water; cut it into pieces and pack it in sterilized jars. Cover with cold water; let it stand ten minutes; pour off the water; fill again to overflowing with fresh cold water; seal with sterilized rubber rings and covers, and set away in a cool, dark place.


Print recipe/article only


The International Jewish Cook Book (1919).

comments powered by Disqus