Canning Recipes




Rhubarb Juice
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ --------------------------------
6 cups diced rhubarb
12 cups water
1 cup sugar

Fill boiling water canner with water. Place 6 clean pint mason jars in
canner. Cover, bring water to a boil; boil 10 minutes to sterilize jars
at altitudes up to 1,000 feet.

Wash, trim and dice rhubarb, but do not peel. In a large stainless steel
or enamel saucepan, combine rhubarb and water. Bring to a boil; reduce
heat; simmer 10 minutes or until rhubarb is soft.

Strain through a dampened cheesecloth lined strainer or jelly bag. Rinse
saucepan thoroughly and return juice to it; add sugar. Bring to a boil;
stirring until sugar is dissolved.

Ladle hot juice into a hot sterilized jar to within 1/4-inch of top rim
(head space). Wipe jar rim removing any stickiness. Center lid on jar;
apply screw band just until fingertip tight. Place jar in canner. Repeat
for remaining juice. Cover canner; return water to a boil; process 5
minutes at altitudes up to 1,000 feet.

Remove jars. Cool 24 hours. Check jar seals. (Sealed lids curve
downward.) Remove screw bands. Wipe jars, label and store in a cool,
dark place.

To serve: Carefully pour juice from jar leaving any sediment behind.
Dilute concentrate with equal portions of water or club soda. Try mixing
it with gingerale and raspberry juice to make a sparkling punch.

This recipe yields about 6 pints.





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