31 May 2016 Rhubarb

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Fifteen pounds of rhubarb from six plants was cooked with five pounds of delicious apples,and processed into 18 liters of juice and pressure canned at 15 PSI for 15 minute for long term storage at room temperature. The apples cut the tart flavour of the rhubarb. This was the first pressure canning processing for 2016.
Process is: Cut both the apples and rhubarb into smaller pieces, add enough water to cover the material in the cooking pot, cook until soft and blend into a homogeneous slurry. Two batches were necessary due to the quantity. The slurry was then strained through a 2mm mesh food processor and placed in liter jars ready for pressure canning. The capacity of the pressure canner is 7 one liter jars. Pictures depict the process.