This is the time of year when rhubarb is on the menu in many ways in Amish kitchens. Whether it be rhubarb pie, shortcake, pudding, or even juice, rhubarb is king right now. Try the recipe below for your own homemade rhubarb juice!
🥤 Ingredients
- 8 pounds rhubarb diced
- 8 quarts water
- 2 cans of frozen orange juice 12-ounce
- 2 cans of pineapple juice 46-ounce
- 4 cups sugar
- 2 boxes strawberry gelatin 3-ounce
📋 Instructions
- Combine rhubarb and water and cook until rhubarb is soft.
- Drain, discarding rhubarb, and add the rest of ingredients to the juice.
- Stir until sugar is dissolved. Put hot juice into jars, seal and cold pack for five minutes.
❤️ Rhubarb Recipes for Days!
Rhubarb Rolls
Frosted Rhubarb Cookies
Spring Rhubarb Custard Pie
Strawberry Rhubarb Crunch
Homemade Rhubarb Squares
Rhubarb Upside Down Cake
Schoolhouse Rhubarb Dessert
Rhubarb Bars
Amish Rhubarb Pudding
Amish Rhubarb Coffeecake
Rhubarb Cream Pie
🖨️ Full Recipe
Homemade Rhubarb Juice
Ingredients
- 8 pounds rhubarb diced
- 8 quarts water
- 2 cans of frozen orange juice 12-ounce
- 2 cans of pineapple juice 46-ounce
- 4 cups sugar
- 2 boxes strawberry gelatin 3-ounce
Instructions
- Combine rhubarb and water and cook until rhubarb is soft.
- Drain, discarding rhubarb, and add the rest of ingredients to the juice.
- Stir until sugar is dissolved. Put hot juice into jars, seal and cold pack for five minutes.
Tried this recipe?Let us know how it was!
Petra Brown
This is good...made some this past week....be aware that this will yield. 14 quart jars filled full and a partial....it's gotten rave reviews from our friends....
Wendy
Was wondering if this is a concentrate that you have to dilute or drink it straight. Thanks
Susan Harker
What is a cold pack? Do you just put the hot juice into jars and let it sit? Do you water bath it at all?
Pat
Susan, according to farmandfleet.com Cold pack canning is the practice of filling mason or canning jars with freshly prepared, unheated food. It’s also known as raw pack canning. With the cold pack canning method, the food is raw while the canning jars are hot. The water, juice or syrup needs to be brought to boil before you add it to the jars.
After you’ve packed your food inside the canning jars, allowing for proper canning headspace, pour in hot water or syrup, seal your canning jars and then process your food in a pressure canner. The air in the canning jars can cause food discoloration in about two or three months of being stored.
Canning headspace is the empty space that is left in your jar after you add the contents and before you put the Mason jar lid on. No matter what you are canning, leaving the correct amount of space specified before processing the jar is extremely important.
The heat applied to a mason jar during processing causes the contents inside the jar to expand. As air escapes around the lid, canning headspace will decrease. If you did not leave enough canning headspace, the contents of the jar could also seep under the lid and create a problem with the seal
Leaving too much canning headspace can also be a problem. Cooling jars naturally contract and pull the lid down tight to seal the jar completely. If there is too much canning headspace, the processing time called for in the recipe may not have been long enough to drive out the air in the jar. More air in the mason jar means more oxygen is present to discolor the food and promote rancidity in fats. This can lead to an improper seal as well
Hope this helps