Recipes > Preserves & Pickles > Canned Rhubarb

Canned Rhubarb

Instructions

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.

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Source

The International Jewish Cook Book (1919)

Categories

Preserves & Pickles.