{"id":7842,"slug":"canned-rhubarb","title":"CANNED RHUBARB","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["rhubarb","cold water"],"ingredients_norm":["rhubarb","cold water"],"steps":["Wash the rhubarb thoroughly in pure water; cut it into pieces and pack it in sterilized jars.","Cover with cold water; let it stand ten minutes; pour off the water; fill again to overflowing with fresh cold water; seal with sterilized rubber rings and covers, and set away in a cool, dark place."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w98:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"cdc3eaaed06634812879913032d4d0630a785dcba4c96de30f0cedafb6066d00","created_at":"2026-08-02T17:05:13Z","updated_at":"2026-08-02T17:05:13Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/canned-rhubarb"}