Canning Recipes




Carrot And Rhubarb Preserve
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
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2 1/4 pounds carrots -- peeled, sliced
2 1/4 pounds rhubarb -- thinly sliced
5 cups sugar -- warmed

Place carrots in a pot with enough water to cover. Bring to a boil,
covered and cook till tender. Drain, reserving 1/2 cup of liquid. Puree
carrots and liquid.

Transfer to large pot. Add rhubarb and sugar to pot and stir until sugar
is dissolved. Bring to a slow boil and simmer gently for 20 minutes.
Remove from heat and pour into warm sterile jars. Seal.

This recipe yields ??




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