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CANNED RHUBARB

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







Wash the rhubarb thoroughly in pure water; cut it into pieces and pack
it in sterilized jars. Cover with cold water; let it stand ten minutes;
pour off the water; fill again to overflowing with fresh cold water;
seal with sterilized rubber rings and covers, and set away in a cool,
dark place.

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CANNED RHUBARB READY TO USE

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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