Chop up rhubarb into small bits. Add sugar to taste (the recipe told me 1/2 to 1 cup sugar per 4 cups rhubarb, but I find that overly sweet) and cook until it turns to mush.
Canning is 15 minutes if you're at sea level. A good canning book will give you proper instructions.
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Chop up rhubarb into small bits. Add sugar to taste (the recipe told me 1/2 to 1 cup sugar per 4 cups rhubarb, but I find that overly sweet) and cook until it turns to mush.
Canning is 15 minutes if you're at sea level. A good canning book will give you proper instructions.