A historical preserve from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900). rhubarb canned in this way has often been known to keep a year
Preserved exactly as written in the original source
Pare rhubarb and cut in one inch pieces
Pack in a jar, put under cold water faucet and let water run twenty minutes
then screw on cover
Modern guidance to help you succeed with this vintage recipe
This cold-pack canning method relies on the high acidity of rhubarb (pH 3.1-3.2) to create an inhospitable environment for most bacteria, while the constant water flow removes air pockets and surface microbes. The extended 20-minute flush ensures complete saturation and oxygen displacement, which prevents oxidation and microbial growth. The cold method preserves the rhubarb's cellular structure better than heat processing, maintaining firmer texture upon opening.
This is inherently a preservation method. However, modern food safety standards recommend refrigerating immediately after the cold-water process and using within 2 weeks rather than relying on this 1900s shelf-stable technique.
For food safety, store jars in the refrigerator immediately after processing and use within 2 weeks. The rhubarb can be eaten as-is, added to pies, or cooked down into sauce. If attempting historical shelf storage (not recommended), store in a cool, dark place and inspect carefully for any signs of spoilage before use.
AI-generated tips from Chef Cecil's culinary database
This is inherently a preservation method. However, modern food safety standards recommend refrigerating immediately after the cold-water process and using within 2 weeks rather than relying on this 1900s shelf-stable technique.
For food safety, store jars in the refrigerator immediately after processing and use within 2 weeks. The rhubarb can be eaten as-is, added to pies, or cooked down into sauce. If attempting historical shelf storage (not recommended), store in a cool, dark place and inspect carefully for any signs of spoilage before use.
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