MamasHealth.com Home Canned, Relish & Pickled Bell Pepper relish Canned corn Canned pineapple Canned rhubarb Ginger relish Pickled beets Pickled carrots Pickled pearl onions Pickles Raisin and Fig Relish Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Essential cookware Cooking tips Wine info Mama's Kitchen Dilemmas Inexpensive Ovens	Canned Rhubarb Ingredients: 6 1/2 pounds of rhubarb, remove the leaves and woody parts, slice the stalks into 2ince long pieces 2 1/2 cups of sugar 1/2 cup of water Directions: Add all the ingredients to a pan. Mix the ingredients well, making sure to coat the rhubarb with the sugar. Let the rhubarb soak in the pan for 7 hours. Add the pan to a medium heat and stir until the sugar dissolves. Bring to a boil for 30 seconds. Ladle the hot rhubarb into jars and place their lids atop. Steep the jars in 250-degree water baths for 25 minutes to seal them.       Canned Strawberries  Ingredients: 5 quarts of strawberries, washed and stemmed 2 1/2 cups of sherry 2 1/2 cups of sugar Directions: Boil the sherry and sugar until the sugar dissolves. Add the strawberries and bring to a simmer. Remove the pan from the heat. Let the strawberries soak in the pan of syrup overnight or for about 13 hours. Pour the strawberries and syrup into warm canning jars. Steep the jars in 250-degree water baths for 10 minutes to seal them.	Sign up for our Email Newsletter For Email Marketing you can trust
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