Monday, August 16, 2010

Year Round Rhubarb- Processing & Freezing

The Rhubarb has been over ran with grass and it is coming to the end of summer so I am starting to process it.

First Batch
The leaves must go. They are poisonous. So throw them away. Don't feed them to the chickens...
Looks like alot less after taking the tops off but there is still a good amount there.
Next comes cleaning and trimming away of all spots and imperfections in the stalk.  If the stalks are stringy or woody, peel. While you are doing this bring a big pan of water to a boil.
Put you rhubarb down in the boiling water for just 1 min. Don't do it any longer or they will over cook and turn to mush. They should be slightly cooked and there color will change. Put them straight into an ice bath. this will stop the cooking process.

They will freeze in a couple hours.
(Notice I forgot to remove the paper towl before freezing it.. Not the best idea it sticks.. )
Now all that is left to do is bag and label with date & amount. This will keep in the freezer for 9 to 12 months.
I processed the first bunch of a little over 2 pounds. Which was 6 1/2 cups.

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