Rhubarb Juice Makes 7x 500ml jars 6 cups diced rhubarb 1 cup sugar 12 cups water Place 7 clean 500ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer. Set screw bands aside. Heat sealing discs in hot water, not boiling. Keep jars and sealing discs hot until ready to use. Wash, trim and dice rhubarb; do not peel. In a large stainless steel saucepan, combine rhubarb and water. Bring to a boil; reduce heat and boil gently 10 minutes or until rhubarb is soft; strain through a dampened cheesecloth lined strainer or jelly bag. Rise saucepan and return juice to it; add sugar. Bring to a boil; stirring until sugar is dissolved. Remove from heat. Ladle juice into a hot jar to within ¼” of the top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more juice. Wipe jar rim removing any food residue. Center hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner; repeat for remaining jars. When canner is filled, ensure that all jars are covered by at least 1 inch of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000ft process jars for 10 minutes. When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours. DO NOT RETIGHTEN screw bands. After cooling, check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dray bands and lids. Store screw bands separately or replace loosely on jars if desired. Label and store jars in a cool, dark place. For best quality, used within one year.
Why ruin it? My concern is the sugar. http://www.durgan.org/URL/?LBCQJ 29 May 2015 Rhubarb Apple Juice Eleven pounds of rhubarb was pulled and mixed with five pounds of purchased apples, and made into ten liters of juice. Process is to cut rhubarb and apples into small pieces to facilitate cooking. Seven liters of water was added to make a drinkable texture. The apples ameliorate the tart flavour of the rhubarb. The cooked ingredients were beat into a slurry using the hand blender, then the liquid was strained through a 2 mm mesh food mill to remove the gross fiber with is very minimal. The strained juice was poured into liter jars and pressure canned at 15 PSI for 15 minutes for long term storage at room temperature. This is the first canning for 2015.
