Canned Rhubarb

From a
1912
cook book
``````````

.

Remove the skin from the Rhubarb,
and cut the plant into 1 inch lengths.
Pack it closely in glass jars,
fill the jars to overflowing with cold water
and screw the top on tightly.
Invert the jar to disclose any leak.
If the jar is perfect,
this canning, simple as it is,
will be successful;
if the jar is not air-tight,
it will not be.
This Vegetable is delicious for Pies in the winter.
No cooking is required for the preservation of the plant.
|||||||||||||||||||||||||||||||||||||||||||||||||