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 C Portz from Dorset, OH
Add your voice! Click below to answer. ThriftyFun is powered by your wisdom!