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