Cut the rhubarb when it is young and tender. Wash it thoroughly and then
pare; cut into pieces about 2 inches long. Pack in sterilized jars. Fill
the jars to overflowing with cold water and let them stand ten minutes.
Drain off the water and fill again to overflowing with fresh cold water.
Seal with sterilized rings and covers. When required for use, treat the
same as fresh rhubarb.
Green gooseberries may be canned in the same manner. Rhubarb may be
cooked and canned with sugar in the same manner as gooseberries.