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A summer labour

June 27, 2008
 
The Mr. and I took advantage of his parent’s dislike for rhubarb and set about to make juice this past Midsummer weekend. They have a hoard of stuff at their farm and for years it has just sat there, with the Mr. plucking away at it, eating it raw every time we go to visit. This time we got smart – and decided to make juice out of it, instead of letting it turning woody and rotting away over the summer.
 
Making juice from berries, apples and other things (like rhubarb) is something a lot Finns do. The only thing that is really required for the whole process is a juicer-pot outfit, a lot of berries, fruit, etc., sugar, something to store the juice in and some time to get it all done.
 
Below is a picture of the juicer outfit that we used while at the farm. (You can buy these for about EUR 80.) The Mr.’s mom makes juice from black and red currants every year and sometimes from strawberries too. The Mr.’s parents are fortunate enough to have a few dozen currant bushes in the front yard, so that all is required for making juice is a few pairs of hands to pick all those berries. You chuck all the fruit in the upper part of the pot outfit, the juice from the fruit drains to the middle part and out of a hose into a bucket and the bottom contains the water to set this whole process boiling. It takes a couple of hours for a batch of rhubarb to give up all its juice. Then we mixed it with sugar in a bucket and poured the final product into some containers. What you end up with is a juice concentrate that is easily stored in the freezer. To get your juice – thaw, pour some in a container and add water!
 
It’s cheap and it’s good for you! YUM! Hot
 
rhubarb mehumaja juice
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