This photo is of Miriam Miller pouring a glass of refreshing, homemade rhubarb juice in the Amish settlement outside of Fredonia, Pennsylvania. Doesn't it look delicious?:) I can attest that it was, because I probably drank half that pitcher. Very refreshing. Rhubarb juice is a staple of spring in The Amish Cook's house also. She'll be making a big batch in the weeks ahead and that will tide their family of 10 over through the year ahead. Here is Lovina's recipe for rhubarb juice. If you have any questions about the prep, post them and I'll get answers from Lovina.
Rhubarb juice
8 pounds rhubarb, diced
8 quarts water
2 (12-ounce) cans of frozen orange juice
2 (46-ounce) cans of pineapple juice
4 cups sugar
2 (3-ounce) boxes strawberry gelatin
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.
Theresa
I';ve noticed a lot of Amish canning recipes say to "cold pack" for x- amount of time. What exactly is cold packing? All my canning books say after filling jars, process in boiling water bath or pressure canner for x- amount of time. Could you please find out not just for me but probably a lot of others on here too. Thanks Theresa
Dee Taylor
This sounds wonderful!! Once this is made, and you open a jar to drink the Rhubarb Juice, do you drink it "strait", as is, or do you dilute it with water?
Love your website, and I've enjoyed the cookbooks very much. Thanks in advance for your help!