Let the preserving begin

One of my favorite things is to lie in bed at night and listen for the “Kerr-plink” of my canning jars sealing.  The rhubarb is starting to bolt, so it was fish or cut bait.  A quick inventory told me that I still had rhubarb in the freezer from last year and canned rhubarb sauce from last season also.  What to do?  I decided to juice it and can the results. 

Given that I hadn’t juiced rhubarb before, I decided to weigh and measure as I went just to see what kind of yield I would be able to get. 

This weighed 38#. 

This was only about 2 1/2 plants, I decided to quit at this amount, or I might be up all night canning.  What’s the point of fresh if you leave it until the next day?  It will keep better in the row, than in the refrigerator.  Plus, the quickest way to sour on canning is to make it a huge job.

To make fruit juice you can cut the fruit up and simmer with small amount of water, and then strain the juice, or you can use a steam juicer.  I love my stainless steel Mehu-Maya juicer.  This does subject your juice to more heat, but it is less work.  If you’re after a totally raw juice, the steam method is not what you want.  But, I have to make trade-offs, my husband drinks a lot of juice, so it may as well come from here.  If I can it, the shelf life is almost indefinite and I am using no more energy to store it long term.

I drain off the juice into 1/2 gallon canning jars, and at this time I add sugar so it will dissolve while the juice is hot.  I ended up with about a 1/2 gallon per 5# of fruit.  In all the yield was 16 quarts. (not counting what I spilled on the floor, or the cup that I poured down my leg when I burnt my hand on the steam:O)  Add sugar to taste, I used 1/4 cup per quart.  If I’m too tired to continue the canning process, I can store these jars of juice in the refrigerator until the next day. 

8 – 1/2 gallons or 2 canners of 7 quarts + 2 quarts over.
 

This is what is left after juicing.
 

Filling the jars.  (yes, the dog is necessary)

Have sterilized jars, rings, and lids ready and fill jars according to your canning instructions.  Make sure your sealing rings are in good condition.  Discard, or use any rusty or bent rings for dry storage or for freezing.  The best way to keep these in good shape is to remove from jars after 24 hours.  Wash and dry thoroughly before storing.   The Ball Blue Book of Preserving, Putting Food By,  Stocking Up, and All About Pickling are all good sources of information on canning and preserving.  To save time, energy and water, I use my pressure canner for most of my canning, even on items that can be safely canned using water bath.  Tonight, while my first batch of 7 quarts was reaching pressure, I was preparing the second batch of 7.  If I have my act together, I have a hard time keeping up with the canner.  With the water bath method, it takes so long and uses so much more water.  After filling jars, wipe the rim clean with a damp rag, and then run your finger around each rim to check for nicks.  Debris on the rim of the jar can prevent a seal, but I like to feel that the jar is clean and free of chips.  The damp rag can’t feel anything, but I can.  I’m easily distracted, so I like to make sure all my hard work ends up with sealed jars.

In the canner, ready to go. (dog hair optional)

After all that, I need a drink!  Just kidding, but here is a recipe in case you do.

Danish Rhubarb Liqueur  from How To Make Danish Liqueur by Cheryl Long

4 cups fresh rhubarb, sliced
4 cups granulated sugar
3 cups vodka

Slice rhubarb in 1/4 inch slices and combine with sugar in a large jar, glass bowl or crock.  Pour vodka over and stir well with a wooden spoon.  Cap or cover and let sit for 2 – 4 weeks.  The color will change to a rosy glow.  Stir once or twice.

Strain off liqueur using a colander over a large bowl.  Discard rhubarb.  Strain through triple cheesecloth.  pour into bottles and cap.  Let age at least 1 month, for a more mellow flavor, age for 3 – 6 months.  Makes 2 qts.