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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.
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.
