Rhubarb Juice
By: Anonymous
Published: Saturday, February 13, 2010 - 9:25am

Ingredients




6 cups diced rhubarb
12 cups water
1 cup sugar

Preparation

1 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. 2 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. 3 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. 4 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. 5 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. 6 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. 7 This recipe yields about 6 pints. 8 Yield: 6 pints