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Canning Rhubarb Plant, Tomatoes, etc 2
Without Cooking. —" S. D., "
of Vernon, Mich., directs through one of the papers as follows: Cut the plant, when fully matured, and wash it; put a cup of cold water in the can, fill with the pieces, pressing it full, then fill to running over with cold water. Seal as usual, and set in a cool cellar. When wanted pour the water into the vinegar "barrel. Make the pies as usual, except not quite as much sugar is needed as for the fresh plant. I have tested this and know it to be good.
Remarks. —I cannot see why this is not a good and reliable way, although it has been deemed necessary to heat everything before canning. This may not "be absolutely necessary. The water excludes the air from the crevices, and Seeping in a cool place prevents fermentation. Let those who have it plenty try a few cans before going into it heavily. So with everything upon which there is a possible doubt, is the way that our valuable things are found out.
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