Skip to main content

Canned Rhubarb, Cold Water Method

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Canned Rhubarb, Cold Water Method

Ingredients

Directions

  1. Wash, peel, and cut the rhubarb into even pieces.

  2. Pack the rhubarb into sterilized jars.

  3. Adjust the sterilized rubber rings on the jars.

  4. Place each jar under an open tap and let water run rapidly into the jar for 15 minutes to expel air.

  5. Put on the lids of the jars and screw down tightly.

  6. Store the jars in a cool, dry place.

  7. When needed, treat the canned rhubarb as fresh rhubarb.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

You might also like

CornbreadCornbread345 recipesBread PuddingBread Pudding336 recipesMilk Bread RollsMilk Bread Rolls242 recipesPotato BreadPotato Bread124 recipes