Rhubarb
Rhubarb is really a vegetable we eat as a fruit. And I have lots! Maybe 15 plants which have all put out long luscious stems. I pick off the flowers when they first appear so the stems of the leaves are really long and wide. I pull the stems from the root and cut off the leaves to feed to the chickens. Next I wash and cut the stems into one-inch pieces. No need to peel them. For each quart of cut stems, I add 1/2 cup of sugar and set it to soak about an hour. During this time, I wash jars, find lids and rings, and put the big canner half-full of water and the rack with empty jars on the stove to heat. I bring the fruit and sugar to a boil, fill the quart jars, put on lids, put on rings, make sure the water covers the jars by 2 inches, and put on the canner lid. I process for 20 minutes. When done I remove the jars from the canner and set them on a DRY towel to cool. Voila!! Food for the winter storage.