Canned Raw Rhubarb

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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Cut the rhubarb when it is young and tender. Wash it thoroughly; cut into pieces 2 inches long; pull off long threads. Pack in sterilized jars. Fill the jars to overflowing with cold water and let them stand ten minutes. Drain off the water and fill again to overflowing with fresh cold water. Leave no air bubbles. Seal with sterilized rings and covers. When required for use, treat the same as fresh rhubarb.

Green Gooseberries may be canned in the same manner. Rhubarb may be cooked and canned with sugar in the same manner as gooseberries.