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Canned Rhubarb

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

Ingredients

Directions

  1. Remove the skin from the rhubarb stalks and cut them into pieces.

  2. Pack the pieces into sterilized jars.

  3. Cover the jars to overflowing with freshly drawn water.

  4. Adjust sterilized rubbers and covers.

  5. Store in a cool, dark, dry place.

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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