Strawberry Rhubarb is a grand blend. That’s all I can say. Well, no it’s not, but it’s a good start!
It all began with my lovely neighbors going to New Zealand for the month of May. While they were gone they told me I could snag some rhubarb from their garden if I wanted so it wouldn’t go to waste. Well I wasn’t going to pass up that opportunity, no sir! I felt like such a stalker walking onto their property and robbing them of their harvest! I had often thought it would be fun to grown my own….
Until I saw the size of this plant!
Good lord! I don’t have room in my garden for one of these!!
Jurassic Park called, they want their plant back!
Of course, I started with a making a crisp. But I had twice as much as I needed. After researching online I found that vacuum sealing and freezing was a recommended way to preserve short term. We do this all the time with our fish so this was a cinch! Do be aware, it was mushy after it thawed which is fine for most recipes but it’s not going to be crunchy if that’s what you’re looking for.
First in the pot with pectin and lemon juice.
Meanwhile keeping your jars warm. I learned to use my dishwasher on the sani-rinse cycle with just water for my jars and rings.
Then put the lids in a lightly simmering pot of water
Organization is key in the canning operation. I almost flipped a lid when MM came in and threw a pizza box down on my towels. He was promptly tossed out of the kitchen!
It even looks pretty poured in the cans!