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6 c. rhubarb, chopped 4 c. sugar 1 1/2 c. permaflo 12 c. water 3/4 c. raspberry or strawberry jell-o Cook rhubarb and water in a 6 qt. kettle until boiling. Mix rest of ingredients and add to boiling mixture. Bring to boil again. Put in cans and cold pack for 5 minutes. Back to Canning & Freezing |
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Rhubarb To Can Recipe ~
