We had a rhubarb plant outside our back porch and a mint bush on the side of my house growing up in Wyoming. I wish we had this recipe. Rhubarb-mint lemonade! My grandma made an amazing rhubarb-strawberry pie with those tiny wild strawberries we picked in the mountains. Do you have chokecherries in your area? They make an incredible syrup for sourdough pancakes.
That sounds like a wonderful memory. Those wild strawberries are just so much sweeter than any other strawberry I have tried. That sounds wonderful - we do have chokecherries locally but I have not found or tried any. I will have to add them to my foraging to do/wish list! Thank you for sharing!
QUESTION: Could you do a video about the BALL canning book? How do I know what should be pressure canned or water-bathed, I don't see a ckear indication? How do I know how long to can, etc.? Which revipes have you tried? Maybe you could go through it.
I have thought about doing a video on canning books, I’m glad to hear that would be helpful. When you read the recipe it will tell you towards the bottom of the instructions if the recipe needs to be water bath or pressure canned. For the pressure canning recipes it will tell you the pressure to process at. Any low acid foods like meat and vegetables that aren’t pickled would be pressure canned :)
The University of Minnesota has a nice video series on canning. Which method of canning to use depends upon the acidity of the food. In general fruits or high acid foods are water bathed. Vegetables are low acid and should be pressured canned. The difference is water bath is 212 degrees and presure canning is 220-230 degrees. To destroy botulism spores you need the higher temp. The higher acid foods are not an ideal enviroment for spores so a lower temp method can be used.
wonderful! got this written down to make later today. I have tons of both rhubarb and mint. thanks for sharing this - appreciate it.
Enjoy!!
Love this going to try ! Great for winter with my kombucha! Thanks
Great Nancy! I am staring another batch of kombucha today
This syrup looks pretty. Id like to try it when I get rhubarb.
Isn’t it pretty!
Looks so delicious!! On my list of canning things!!! Would be great over French toast too !! Or in a tea !!
Oh yum! I love those ideas! I think I’ll have to do more.
I didn’t grow rhubarb this year so I probably won’t try this soon but it sounds delicious.
THANK YOU!! 🥰
Thank you for watching!
Looks delicious, I think it would be good in a cup tea or I could add some to my homemade cough syrup.
That sounds like a great idea!
We had a rhubarb plant outside our back porch and a mint bush on the side of my house growing up in Wyoming. I wish we had this recipe. Rhubarb-mint lemonade! My grandma made an amazing rhubarb-strawberry pie with those tiny wild strawberries we picked in the mountains. Do you have chokecherries in your area? They make an incredible syrup for sourdough pancakes.
That sounds like a wonderful memory. Those wild strawberries are just so much sweeter than any other strawberry I have tried. That sounds wonderful - we do have chokecherries locally but I have not found or tried any. I will have to add them to my foraging to do/wish list! Thank you for sharing!
QUESTION: Could you do a video about the BALL canning book? How do I know what should be pressure canned or water-bathed, I don't see a ckear indication?
How do I know how long to can, etc.?
Which revipes have you tried? Maybe you could go through it.
I have thought about doing a video on canning books, I’m glad to hear that would be helpful. When you read the recipe it will tell you towards the bottom of the instructions if the recipe needs to be water bath or pressure canned. For the pressure canning recipes it will tell you the pressure to process at. Any low acid foods like meat and vegetables that aren’t pickled would be pressure canned :)
The University of Minnesota has a nice video series on canning. Which method of canning to use depends upon the acidity of the food. In general fruits or high acid foods are water bathed. Vegetables are low acid and should be pressured canned. The difference is water bath is 212 degrees and presure canning is 220-230 degrees. To destroy botulism spores you need the higher temp. The higher acid foods are not an ideal enviroment for spores so a lower temp method can be used.
How long can you use after it is opened?
It should easily last at least a couple weeks in the fridge