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To Can Rhubarb

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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To Can Rhubarb

Ingredients

Directions

  1. Cut the rhubarb into pieces the length of the can.

  2. Pour boiling water over the rhubarb several times, as you would for grapes.

  3. Alternatively, place the can in a clean bucket and let water run over it for several minutes.

  4. Seal the can under the running water.

  5. Use self-sealers for cold canning and ensure new rubber seals are used.

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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