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After washing the rhubarb, I pack in quarts/pints tightly, and do not add any liquids as the natural juices forms the liquid. This way, I can use my rhubarb for recipes that call for fresh rhubarb. I measure the number of cups a recipe calls for, plus the juice, and add any sugar the recipe calls for. I process for the same amount of time recommended.
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I have no freezer and I want to can my left over rhubarb so I can use in in other recipes, like cakes and pies after the season. So do I brine pack it or syrup pack it is the question. I already plan to make some jam from it. I want to be able to share some it later in the year with others as well.
By Rose from Dorset, OH