The citizen., 1918-08-01
CAN YOUR RHUBARB
By Mary Haldeman WAY


have heard a great many women
wondering what they were going
to put in their empty jars this sum-
mcr. owing to the scarcity Of fruits
in all parts Of the mountain region.
We may be thankful for the abun-
dance of vegetables with which we
can llll portion Of our empty con-
tainers. II seems like great draw
/ back not to have the usual black
/ berries, but as there is no dissa-
! pointment but has its advantage.
! If we become better acquainted
with our springtime friend. the
old-fashiond pieplant. we will. to
some extent. be the gamers, and not
the losers. by the dearth Of fruits
The war has taught us a lot of
things about canning fruits and
vegetables. but rhubarb. canned ac-
cording to the new method. has
seemed 10 me the most delightful
discovery Of all, as il requires less
sugar, the appearance when in the
can, or when served. is much i'm
proved. and best Of all. the summer
flavor is retained and the acidity
is reduced without impairing the
food value.
Many have the impression that
rhubarb can be canned only i'm the
spring, but the national canneries
jar it. from May until late Sep
tember. However, only the tender
young shoots are used. In the home
garden, these young shoots gener-
ally make their appearance iu late
August and September.
There are three steps in thr
canning process.
One. Thoroughly wash the vcge-
table. Cut il into strips. one-half
to one inch in length. Wash again.
Reason. washing removes dirt and
bacteria.
Two. Place in a shallow pan and
pour sufficient boiling water over
the vegetable to completely cover
all Of the pieces: set the pan over
the fire for from two 10 three min
utes. or until the rhubarb is tender
when pierced with a fork. but not
SO tender that the pieces lose their
shape. Immediately pour the hot
water of and recover the vegetables
three times with cold water. Rea-
son, the hot water makes the color
and acid cells active. The acid i'm
mediately begins 30 pour out. and
when the hot water is poured of. a
large part Of it is carried away.
hence less sugar is required for
sweetening purposes. while the cold
water bath sets the color and pre-
vents the removal of too great a
quantity Of the valuable acids. by
stopping the activity of the cells.
Three. Have ready a syrup made
Of two and one-half pounds Of
sugar to four quarts Of water. Boil
this syrup five minutes after the
sugar has dissolved. Pack the PIECES
Of rhubarb as tightly as possible in
the jars and pour this syrup over
it, until the can is well filled. Place
the rubber on the jar, screw the top
on lightly or clamp the lid in place.
Place the jar in the canner which
has been previously filled with hot.
hut not boiling. water. Place the
lid on the boiler when the water
has boiled, and steam for fully
twenty minutes. Remove the lar
and seal. Do not touch the screw
top after the rubber has cooled.
Reasons, the water in the boiler and
the syrup i'm the jar should be the
same in temperature TO prevent the
jars breaking. A perfect vacuum
is formed in the jar during the
steaming process. The rubber. when
hot adheres 10 the glass and TO the
lid; if il is disturbed after il has
cooled, by an attempt TO screw il
tighter, this vacuum is destroyed by
the entrance of air, and bacteria may
he admitted. destroying the fruit
or vegetable.
Fruits and vegetables may be
canned in wash boiler or lard can.
A rack or board should be placed
in the bottom of the contaper te
prevent the intense heat from
breaking the jars. Rhubarb should
always be canned in glass Jars, be-
cause the acid in the rhubarb acts
on the tin, forming a poisonous
cuheianoa