Rhubarb
Wash rhubarb and cut into ½-inch pieces. Add ½ cup sugar to each quart rhubarb and let stand to draw out juice. Bring to boiling.
In glass jars.—Pack hot to ½ inch of top. Adjust lids. Process in boiling-water bath (212° F.)—
| Pint jars | 10 minutes |
| Quart jars | 10 minutes |
As soon as you remove jars from canner, complete seals if necessary.
In tin cans.—Pack hot to top of cans. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in boiling-water bath (212° F.)—
| No. 2 cans | 10 minutes |
| No. 2½ cans | 10 minutes |