Show CANNED RHUBARB FOR WINTER USE Fine Flavor Developed by Baking Then rhen Canning Prepared by the United States Dep Department Depart I ment anent of A Agriculture Sometimes a n slight variation lu Ju a detail of off method in preparing u given gi food makes considerable difference In fu Inthe the tho flavor and quality of ot the product This Is specially especially true with re respect to canning certain fruits and vegetables s sat at home While there are general rules to be observed In connection with all canning cunning it is worth while willie to know now what particular treatment will bring out the I. I best est flavor in the product with which one oue Is working may way be mentioned as os an nn example While While-it While It is entirely liJe y possible possible pos pos- sible to stew rhubarb und and then thuu can it It It has lias been found that ii a i. i much liner finer flavor is ts developed if the rhubarb is first baked bated and thc then their canned The stalks are washed ant and cut into half half- Inch lengths One-fourth One as much sugar as rhubarb arb by measure Is added add added ed and the rhubarb Is baked until tender ten teu der del in a n covered dish No water Is added The rho cooked rhubarb Is then plc packed ed hot Into hot jars and proc pros processed processed essed for five minutes in a water hot bath By a n water hot bath Is understood under stood any covered co vessel essel of ot I depth dept 1 i for r the Jars jirs or r dins cans when set seton seton seton on a rack or false bottom to be lie com corn completely completely Immersed while processing What hat Is 18 called the hot pack is now consI considered ired by the United States Department Department De De- De- De of Agriculture the best method of or canning for tor nil all vegetables and a number of fruits Certain fruits mn may he packed cold COllI if it boiling Is 18 over them In the containers containers con con- and the processing Is continued contin lied for 20 minutes or more mote accor according to to the product luny tany also be canned In n this way if processed 20 O minutes I. I but ut the other ll method In n which the rhubarb is baked without water wlter and packed with wIlh only the developed by the baking Is better belter fla- fla la yore Tore L Farmers Farmers' Bulletin F Cunning Canning Fruits and null Vegetables at Homo Home gives gives' the fin fine points hi in handling each of or the products commonly canned at home It may I. I be e obtained while the supply lasts lusts by writing to the United States Department of Agi Agriculture at nt Washington Washington Wash Wash- ington D. D O. O |