Rhubarb Harvest, Sorting, Washing, and Freezing: Preparing for Jam Production
Good morning, everyone. The time for harvest has finally arrived. Arranging all of the tools and supplies needed after harvest proved to be extremely challenging. I had wanted to write an article about that process as well, but time passed by in the blink of an eye. Since this was my first experience, things were quite hectic, but I am gradually regaining my composure.
This marks the first step toward creating safe food through a process that will become more sanitary and efficient over the long term. I will continue to proceed carefully and diligently without letting my guard down.
Now, let me go back to last night. All of the equipment and tools used for preparation—including the kitchen sink, drain, trays, and knives—were thoroughly cleaned in advance and disinfected with a spray of sanitizing alcohol. In addition, I used a freezer, cutting board, knife, trays, towels, colander, and cleaning sponge that were newly purchased exclusively for rhubarb and kept separate from those used for everyday cooking.
Today, the day of the harvest, I began preparations at 5:00 a.m. for my very first harvest. Although the shipping destination has not yet been determined, I carefully prepared all of the necessary tools and completed the preliminary work required from harvest through shipment. This harvest and preparation work is intended for processing the rhubarb into jam.
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| Condition of the rhubarb plants before harvest |
Today, while feeling both excited and nervous, I am harvesting rhubarb. At the same time, I am carefully checking for any signs of disease or insect damage as I work. Today, I will harvest from three plants.
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| Harvested rhubarb |
Because freshness is a top priority, the quality selection of the rhubarb at this stage is only a rough screening. During this process, the leaves and leaf blades are removed, and only the separated leaf stalks are placed into a clean harvest container (the leaves and leaf blades contain high levels of oxalic acid and are generally not eaten).
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| Condition of the garden after harvest |
This concludes the work in the garden. To maintain freshness, I promptly moved on to the next stage of the process.
From here, the work shifts to washing, sorting, and storing the rhubarb. On the day of processing, I began by checking my hands for any cuts or injuries, followed by washing and sanitizing them. After each task was completed, all equipment was cleaned with detergent and a sponge, then thoroughly rinsed under running water. This is the first step toward producing safe food, so I continued each task carefully and diligently without letting my guard down.
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| First rhubarb washing process |
This is the first washing process using tap water. Each stalk is carefully washed under running water to remove fine soil particles and dirt. At the same time, I inspect them for significant insect damage and blemishes. The surface of rhubarb is surprisingly soft and glossy, so it cannot be scrubbed aggressively. Afterward, the rhubarb is transferred to another clean container for a second washing process using tap water. During this stage, each stalk is washed even more carefully than before under running water while checking for any remaining dirt, damage, or imperfections.
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| Second rhubarb washing process |
The tops and bottoms of the rhubarb leaf stalks are neatly aligned and placed upright in a clean basket to air-dry naturally for a short period.
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| Rhubarb drying and sorting process |
From here, the work moves to the worktable. Using a clean dish towel, I carefully absorb any remaining moisture from the rhubarb. Next comes the sorting process, where the red portions of the leaf stalks intended for jam production are separated from undesirable sections, such as immature green portions and small areas of insect damage, by trimming them with a knife. Because the work becomes extremely detailed at this stage, I use a reading lamp to help identify and remove even the smallest blemishes and defects.
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| During the careful selection process |
This is a task that requires great care and attention. There are likely many different grading standards used for commercial shipment, but the rhubarb I selected according to my own strict standards is shown in the following photograph. This is truly a rigorous selection process. Since it will be enjoyed by people who matter, taking this level of care is only natural.
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| Carefully selected rhubarb |
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| Rejected (discarded) rhubarb |
For comparison, the following photos show the rhubarb that passed the selection process and the rhubarb that was rejected and discarded. This is approximately the amount of carefully selected rhubarb obtained from three plants. It is exceptionally high-quality, premium rhubarb.
Next, the carefully selected rhubarb is cut into approximately 1 cm pieces with a knife. From this point on, the process is specifically for making jam. Even during this stage, I continue to inspect the rhubarb for blemishes and signs of insect damage while working. It is a task that requires considerable patience and persistence.
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| Condition of the carefully selected rhubarb after cutting |
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| Condition of the batch of carefully selected rhubarb after cutting |
The work is now entering its final stages. It is time to weigh all of the carefully selected rhubarb after it has been cut. Today's total came to 610g, exceeding my target of 500g. In addition, I was able to maintain freshness without taking too much time. A complete success!
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| Weighing the carefully selected cut rhubarb |
The work is still not finished. There is no room for complacency. The next step is to transfer the carefully selected rhubarb into clean bags and move it into the freezer for storage. Each piece is transferred gently and carefully to avoid any damage.
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| Bagging the carefully selected cut rhubarb |
Afterward, the rhubarb is moved into a freezer that has been sanitized with food-grade alcohol and stored there. The freezer has been set to maintain an internal temperature of -15℃ or lower, but daily temperature monitoring remains essential.
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| Frozen storage of the carefully selected cut rhubarb bags |
As the final task, I thoroughly cleaned all of the equipment, tools, and facilities used throughout this process. Since they will be used again in the future, I made sure they were left clean and sanitary.
This concludes my portion of the jam-making process. The carefully selected cut rhubarb prepared by me will be stored in this freezer for a short period. By repeating the daily harvest and processing routine as a regular practice, I will gradually accumulate a sufficient quantity before delivering it to a contract food manufacturer.
This is the practice of organization, orderliness, cleaning, sanitation, and discipline. To prepare for these activities, I attended a food sanitation supervisor training course. Even for foods that we casually eat every day, I learned that there are many rules governing the process from production to consumption. Realizing that food safety is maintained through these regulations gave me a deeper appreciation for the importance of everyone involved in the food industry and the effort required behind the scenes. In my own small way, I feel that I have now become one of the people involved in bringing food to others.
I have taken the first step with rhubarb. I look forward to continuing this journey and enjoying the process.
Well then, that's all for today!
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