I have yet to find a tested recipe for this juice for canning. It doesn't have sugar in it or enough acid for safe shelf storage. It would get moldy and that's no fun. I suggest freezing it. You can use ice cube trays for smaller pieces or measure out for concentrate levels to add water to after thawing. It's really refreshing and an excellent mixer but definitely needs to be mixed with something. Too strong on it's own in my opinion. But maybe some folks would like it fresh like this. Thank you for the feedback! Let me know if you make it and what you mix it with. Enjoy!
Hello! Homemade Rhubarb juice lasts up to a week in the refrigerator but it can be frozen too. Place in ice cube trays or other freezer safe containers. Thank you for reaching out! Happy canning!
