Rhubarb

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Durgan
A selfsufficientish Regular
A selfsufficientish Regular
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Rhubarb

Post: # 260762Post Durgan »

http://www.durgan.org/URL/?MDVUO 17 May 2012 Rhubarb
The largest stalks from six rhubarb plants were pulled and processed. These plants are two years old since dividing, so few stalks will be taken this year. Since I do not use sugar or added sweeteners in anything how to process this sour rhubarb? The rhubarb was cooked with six apples and made into juice. Apples are very sweet and satisfy my requirements. The texture of the juice is determined by the amount of water added during cooking. The Rhubarb was cut into small chunks and the six apples were simply quartered. The two ingredients were then cooked for about 20 minutes, and the ingredients made into a mash using the hand blender.After blending the pot ingredients were boiled to remove any trapped air. The cooked mash was then put through a mechanical stainer. The produce was then pressure canned for 15 minutes at 15 PSI for long term storage at room temperature. The end product is used as juice with nothing added. It is more than palatable, and probably nourishing.
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