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Canned Rhubarb

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Canned Rhubarb

Ingredients

Directions

  1. Strip off the outer skin of the rhubarb and cut it into 1-inch lengths.

  2. Pack the cut rhubarb tightly into clean glass jars.

  3. Place the jars under a stream of running water for 20 minutes, ensuring the water flow is gentle to avoid bubbles.

  4. After 20 minutes, use a knife to remove any bubbles and fill the jar to overflowing with water.

  5. Seal the jars with new rubber seals and clean covers, then dip the tops in melted paraffin to seal.

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.

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