Canning Recipes

Carrot And Rhubarb Preserve
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
-------- ------------ --------------------------------
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 ??

© 2008 contact