Wash, peel, and cut the rhubarb in even pieces, then pack in sterilised jars, adjust the rubbers, which have previously been sterilised, and place each jar under an open tap, and let the water run rapidly into the jar for 15 minutes, in order to expel the air. Put on the lids of jars and screw down tightly, then store away in a cool, dry place. When required for use, treat the same as fresh rhubarb.
Wash and peel the rhubarb and cut into even, neat pieces. Pack them into sterilised jars, adjust rubber rings, which have previously been sterilised, and stand the jars in a pan of hot water, then pour boiling water over the rhubarb until the jar is full, cover and allow to stand for 10 minutes. Drain off the water, and fill the can again with fresh boiling water, then screw down the lid tightly, and put away in a cool, dry place. When required for use, treat the same as fresh rhubarb.
Wash and skin the rhubarb, then cut into small pieces, and put into an enamel saucepan with very little water and enough sugar to sweeten. Let simmer gently until done, then fill into clean jars, adjust rubber rings and lids, and sterilise the same way as "Canned Stewed Peaches."