Select tender stems. Wash and cut into 1-inch pieces. Discard damaged or blemished stems.
Dry Pack: Pack rhubarb into plastic freezer bags or vacuum package. Seal, label, and freeze.
Sugar Pack: Mix 1 part sugar to 4 parts rhubarb. Allow to stand until sugar is dissolved. Pack rhubarb into can-or-freeze jars or plastic freezer boxes. Seal, label, and freeze.
Syrup Pack: Prepare a heavy syrup. Pack rhubarb into can-or-freeze jars or plastic freezer boxes. Ladle syrup over rhubarb, leaving ½- inch headspace. Seal, label, and freeze.
Stewed: Stew or steam rhubarb according to your favorite recipe; sweeten to taste. Cool. Pack same as syrup pack.
Taken from the Ball Blue Book of Preserving.
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