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Bottled Rhubarb

(Vaughan’s Vegetable Cook Book)







Use perfectly fresh, crisp rhubarb, peel and cut in small pieces as for

pies, fill a Mason jar with the fruit and pour over it freshly drawn

water. Screw on the top and by the next morning the water will have

settled in the jar. Fill the jars full with fresh water, seal again and

the fruit is ready for winter's use. In making pies it takes less sugar

than the fresh fruit. Or, boil the rhubarb a few moments, as for sauce,

with or without sugar and put into jars while it is very hot just as

other fruit is canned.











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