PJ has done it again. She put together the other concentrate recipe from the Ball Complete Book of Home Preserving for Sunshine Rhubarb Juice Concentrate. I was so excited that again she would share with me the picture and comments on the recipe. Thank you Pj for taking the time to put this recipe together and for doing a great review of the flavor.
From Pj: I used the frozen rhubarb I had, so it broke down more than I think fresh would. I let it drain overnight with the cheesecloth. I couldn't find a jelly bag anywhere in town-they must not think it 'in season' yet.
I was thinking that the concentrate was going to turn out that baby poo grey-green, and there was no way we'd ever use it, but when i checked it in the morning, I was surprised that it was such a rosey pink. The recipe said it would make 4 pints, but i got 3 1/2. I processed 3 and made up the 1/2 pint.
The taste is a bit different. There's a slight veggie aftertaste, but that may just be the rhubarb, or the fact that I always dilute down our juices, even store bought (which I'm hoping I won't have to buy this year). =) This might be one that you have to play with how dilute you make it, and I think that if you diluted it with gingerale it would be really good, but since the hubs drank all that I couldn't try it."
Sunshine Rhubarb Juice Concentrate
(Yield: About 4 pint jars)
12 cups sliced rhubarb
4 cups water
Grated zest and juice of 1 lemon
Grated zest and juice of 1 orange
1½ cups sugar
In large pot, combine rhubarb, water, lemon & orange zests and bring to a boil. Stir constantly over medium high heat. Reduce heat, cover and boil gently until rhubarb is soft, about 10 minutes. Remove from heat and stir in lemon juice and orange juice.
Pour into dampened jelly bag or strainer lined with several layers of cheesecloth set over a deep bowl. Let drip for at least 2 hours, undisturbed.
In clean, large pot combine rhubarb juice and sugar. Heat to 190° F. Stir to dissolve sugar, but do not boil. Remove from heat and skim off foam.
Ladle into hot jars, leave ¼-inch headspace, clean rim, place lids and screw bands.
Place jars in prepared canner, with jars completely under water. Bring to a boil, reduce heat to maintain gentle boil and process for 20 minutes*. Turn off heat and remove canner lid. Allow jars to sit in canner for 5 minutes before removing. Set jars on rack or towel out of drafts and allow to cool. Remove screw band, label and store.
Well from my previous post you know that the beans for this recipe went to a Bean and Sausage soup and the sauce turned into a fantastic b...
I've had two requests for the Rhubarb Pie filling which was on the Canning Recipes on Facebook so I thought that I would put it here so ...
I got an email a few days ago from one of my followers, Paula, about a jar that I had seen her post a while back. I had all but forgotten i...
It's good to add more canning recipes for pie filling to my site since "variety is the spice of life". Kelly posted a great pi...
Some of the recipes missing from my site are the basics; Strawberry Jam, Peach Jam, Apricot Jam and fruits on their own. I know that those r...
When I think of summer and how busy I get with canning I forget sometimes about the hours we spend in our backyard enjoying the weather. Las...
During the months of December to February I get a lot of questions about what to do with all the citrus that is coming from the trees. Manda...
Angela's hubby is a home brewer and with a little inspiration she came up with a homebrew beer mustard. Angela used a basic canning r...
A quick post for all of you that love pineapple like I do. There is something so simple about this once you have delved into getting that sw...
I was browsing through my canning books from my MFP class and found a recipe I must have missed over and over. There it was, the answer to m...