Rhubarb Juice

Directions

1. 1
   Fill boiling water canner with water. Place 6 clean pint mason jars in canner. Cover, bring water to a boil; boil 10 minutes to sterilize jars at altitudes up to 1,000 feet.
2. 2
   Wash, trim and dice rhubarb, but do not peel. In a large stainless steel or enamel saucepan, combine rhubarb and water. Bring to a boil; reduce heat; simmer 10 minutes or until rhubarb is soft.
3. 3
   Strain through a dampened cheesecloth lined strainer or jelly bag. Rinse saucepan thoroughly and return juice to it; add sugar. Bring to a boil; stirring until sugar is dissolved.
4. 4
   Ladle hot juice into a hot sterilized jar to within 1/4-inch of top rim (head space). Wipe jar rim removing any stickiness. Center lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining juice. Cover canner; return water to a boil; process 5 minutes at altitudes up to 1,000 feet.