River Falls journal. [volume] (River Falls, Pierce County, Wis.) 1872-2019, 1917-05-24
Council Of Defense

1t is exceedingly necessary that
this year we endeavor to save all of
the produce grown during the sum-
mer. Every year there is waste of
summer produce that could otherwise
be prevented. Practically everything
that grows in abundance may be pre-
served IN some way for winter use. If
this is done IL means that more food
will be available for our country and
our allies. The Council of Defense
wishes it understood by the people in
the county that canning demonstra-
lions will be given during the summer
all over the county in order that we
conserve all our resources, and it is the
patriotic duty of everyone to do this.
The following suggestions for can
ming and preserving rheubarb have
been prepared by the Domestic Science
Department of the Normal School and
will behelpful to those not familiar
with these methods:
Observation-Disclosures of it's cellulose,
or roughage, and generous amounts of
mineral matter, is valuable food and
should enter largely into the spring
diet.
Three Ways of Canning Rheubarb.
l. Pack the rheubarb as tightly as
possible into jar. Fill the jar to
overlooking with a hot heavy syrup
made of twice as much sugar as wat
er and cooked until the syrup forms
a thread when dropped from a spoon.
Adjust the rubber lid, but do not seal
the jar. Sterlizing the jar for fifteen
minutes on rack in q covered pan of
boiling water. The water around the
jar should come to within about one
inch from the top of the jar. Seal
the jar, remove it from the water, in
vert it on a cloth and allow to cool.
Store it in cool, dark place. Rheu-
barb canned in this way makes good
sauce, or filling for pies.
2. In pint jar place layer of SUI
gar one-half inch deep, then a layer Of
rhubarb Of equal depth, and alternate
inthis way until the jar is filled, hav-
ing layer of sugar on top. Adjust
the rheubarb and the lid, and sterilize
the jar in boiling water, as previous
ly directed, for twenty-five minutes.
Seal the jar, remove it from the water,
invert it, and allow it to cool. Store
it in a cool dark place. This makes a
richer sauce than does the method pre-
viously described.
3. Fill clean jar with uncooked
rheubarb, place under a faucet or
pump, and allow the cold water to run
over it, packing the rheubarb into the
jar and filling every crevice. Seal the
jar and store in cook dark place.
It must not be removed or disturbed in
any way until the jar is opened for
USE Although this uncooked rheubarb
max keep satisfactorily, the flavor is
generally not so good as that of rhu-
barb canned by one of the methods
previously described.
Rheubarb Jelly.
Use only the tender unpelled stalks
Of rheubarb for jelly. Wash them, cut
them in small pieces and place in a
kettle over slow heat Do not add
water. Simmer the rheubarb until it is
perfectly soft, and then strain it
through jelly bag. Use from one
half to three-fourths as much sugar
as juice; the degree of acidity deter
mines the amount of sugar required.
It is sometimes difficult to make rhu-
barb jelly of the proper consistency.
All difficulty may be overcome, how
ever, by combining rheubarb juice with
certain other fruit juices.
Some general proportions are as fol-
lows:
l. part sour apply juice, parts
rheubarb juice.
Fl part currant juice,6 parts rheu-
barb juice.
81 part red plum juice, part
sour apple juice, 3 parts rheubarb
juice.