Rhubarb Juice
Easy and tasty, canned rhubarb juice keeps the taste of summer fresh all year round.
Equipment
- Steam Canner (Optional)
- Water Bath Canner
- Canning Jars and Lids (Pint size or smaller)
Ingredients
- 12 cups Rhubarb, slice in small pieces
- 1 cup Sugar (Optional)
Instructions
- Juice the rhubarb.With a steam juicer:Load rhubarb into steam juicer and place on stove. It should take about 45 minutes for the rhubarb to fully juice. Make sure the pot at the bottom doesn't boil dry.Without a steam juicer:Place 12 cups of rhubarb and 4 cup of water in a pot. (Use this 4:1 ratio if you have more or less rhubarb.) Bring to a boil then reduce heat to a simmer; the rhubarb should break down in 10-15 minutes. Strain mixture using a wire mesh strainer or a jelly bag. Resist the temptation to squeeze the bag or press the rhubarb against the strainer as this will push solids through and you won't have a clear juice. If you leave it for 1-2 hours, it should fully drip through.
- Transfer juice to a pot and bring to a simmer. Add sugar, if using, and stir until dissolved.
- Transfer hot rhubarb juice to canning jars (pint size or smaller). Wipe jar rims with a paper towel wetted with white vinegar. Screw on two-part canning lids to fingertip tightness.
- Process in a water bath canner for ten minutes. (Put jars on rack in canner and fill canner with hot water until jars are submerged by at least an inch of water. Bring pot to a boil and start the ten minute timer when it's boiling. The canner must boil for the full ten minutes; if it stops, bring to a boil again and restart the timer.) When done, remove from heat and let sit for five minutes.
- Transfer jars to a thick towel on a counter or table and let sit undisturbed overnight. In the morning check that jars have sealed (lids are curved downward). If they're sealed they can be stored for at least a year before using. If any did not seal, put these jars in the fridge and use them first.