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.
Here are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community.
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
