... Print

5 Easy Steps to Perfect Canning Rhubarb Juice Forever

Canning Rhubarb Juice
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A simple recipe for making homemade rhubarb juice through canning. Preserve the tart flavor of fresh rhubarb for year-round use.

Ingredients

Scale
  • 4 cups chopped rhubarb
  • 4 cups water
  • 1 cup sugar (adjust to taste)
  • 1 lemon, juiced (optional for acidity)

Instructions

  1. Wash and chop rhubarb into small pieces.
  2. Combine rhubarb and water in a large pot. Bring to a boil.
  3. Reduce heat and simmer for 15 minutes until rhubarb is soft.
  4. Strain the mixture through a fine sieve or cheesecloth.
  5. Return the liquid to the pot, add sugar and lemon juice. Stir until sugar dissolves.
  6. Bring to a boil again, then remove from heat.
  7. Pour hot juice into sterilized jars, leaving 1/2 inch headspace.
  8. Seal jars and process in a boiling water bath for 10 minutes.
  9. Remove jars and let cool. Check seals before storing.

Notes

  • Use only fresh, firm rhubarb stalks.
  • Adjust sugar based on your taste preference.
  • Store unopened jars in a cool, dark place for up to 1 year.
  • Refrigerate after opening and consume within 1 week.

Nutrition

Find it online: https://cannedkitchen.com/canning-rhubarb-juice-recipe/