Canning Rhubarb & Blackberry Juice
Rhubarb is my favorite item to can. It’s easy to cook and use. Most people can’t understand why I can it. Well during the winter when your feeling like cobblers, pies and puddings you have the stuff. Strawberries come frozen year round and so do other berries, but there is only so much room in the freezer. This year I am going to try blackberries. I never canned those before and hope they don’t get mushy.
Rhubarb is easy; you wash and clean the stalks, take out all the blemishes and if they are a little old pull some of the strings off. (Just like celery) Cut into 1/2 to 1in pieces. In a large sauce pan add ½ cup sugar to each quart of rhubarb. Let stand until juice appears. Heat gently until it comes to a full boil. Immediately, pack into hot jars leaving ¼ inch headspace. Remove air bubbles. Wipe the jar rims with clean cloth and adjust lids, tighten the rings finger tight.
Place filled jars in the water bath canner making sure they are covered by 1 or 2 inches of water. Place lid on canner. Bring water to a gentle, steady boil. Processing time is 15 minutes for both quarts and pints.
Canning juice of any kind is simple. It’s making the juice from fruit that is time consuming. But if you have lots of fruit it’s a good way to save the fruit for later use. Especially when fruit is out of season. Since the juice was given to me, I didn’t have to prepare it for canning other than just heating the juice and putting it into hot jars.
Ladle hot juice into hot jars leaving ¼ inch headspace. Wipe the rims, center the lids on jars and apply the rings finger tight only.
Place filled jars in a canner making sure the jars are covered by 1 to 2 inch of water. Place lid on canner and bring water to gentle, steady boil for 10 minutes.
Cool and check lids for seal and store for future use. You can make syrup; jelly or you can use the juice for mixing for punch or juice to drink. You will have to experiment with water and sugar to get the right consistency for you. My in-laws are making some jello with it. She uses the juice as water and uses the Knott gelatin to make it. From what she told me she follows the directions on the box, but also mixes in some cream like half and half. She is from England and they love their cream.