This recipe clipping comes from a large lot of old recipe clippings for pickles, jams, jellies, relishes and more. Date is unknown but the recipes in this lot suggest 1940s through to the 1960s. Recipe is typed below.
Before using this recipe, it’s important to read this page [1], the “Safe Canning & Food Preservation” section.
Recipes for Your Scrapbook.
By Mrs. Harvey F. Rostiser.
If you have rhubarb and want to can a small amount at a time try this method. This amount will make 1 quart of sauce.
Canned Rhubarb Sauce
1/2 cup sugar
1 cup water
2 quarts diced rhubarb
Put sugar and water in kettle and bring to the boiling point. Wash, dry and dice unpeeled rhubarb; add to syrup. Bring to a boil and cook gently 10 minutes. Turn into hot sterilized jars to within 1/2 inch of top. Paddle out air bubbles and seal at once.