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CANNED RHUBARB READY TO USE

(Canned Fruits) - (The International Jewish Cook Book)







Strip the skins from the stalks, and cut into small pieces as you would
for pies. Allow eight ounces of loaf sugar to every quart of rhubarb.
Set the sugar over the fire with as little water as possible, throw in
the rhubarb and boil ten minutes. Put in jars and seal.











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