Rhubarb Juice

http://www.durgan.org/URL/?OQHVX 23 May 2014 Rhubarb Juice
Four pounds of rhubarb mixed with two pounds of apples to modify the tartness of the rhubarb was made into juice. The four pounds of rhubarb was picked from six plants, the first of the season.The two pounds of apples were cut into quarters and rhubarb and apples were cooked until soft and hand blended into a slurry. The slurry was then strained through a food mill to remove any coarse fiber, of which there was little. Five liters of juice was obtained and was pressured canned at 15 PSI for 15 minutes for long term storage at room temperature.The apples were soaked in water to try and remove any ‘cide residue.