Canning Recipe For Strawberry Rhubarb Pie Filling
If you're a fan of delicious pies, then you know that the filling can make or break the entire dessert. One popular pie filling that's been around for generations is strawberry rhubarb. This sweet and tangy combination is a favorite for many, and it's perfect for canning. With this canning recipe, you can enjoy the taste of fresh strawberry rhubarb pie filling all year long.
Ingredients
- 5 cups sliced rhubarb
- 5 cups sliced strawberries
- 3 cups granulated sugar
- 1/2 cup cornstarch
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup lemon juice
Instructions
- Wash and slice the rhubarb and strawberries, removing any stems or leaves.
- In a large pot, combine the rhubarb, strawberries, and sugar. Let sit for 30 minutes to an hour, stirring occasionally.
- In a separate bowl, mix together the cornstarch, salt, cinnamon, and nutmeg. Add this mixture to the pot with the fruit and sugar, stirring well.
- Stir in the lemon juice and bring the mixture to a boil over medium-high heat, stirring constantly.
- Reduce heat to low and let simmer for 5-10 minutes, or until the mixture has thickened.
- Remove from heat and let cool for 10-15 minutes.
- Using a funnel, ladle the pie filling into sterilized canning jars, leaving 1/2 inch of headspace at the top of each jar.
- Wipe down the rims of the jars with a clean, damp cloth and place the lids on top, tightening the bands until they are just snug.
- Process the jars in a boiling water bath for 30 minutes, making sure they are fully submerged in water.
- Remove the jars from the water bath and let cool on a wire rack. Check the seals after 24 hours and store any unsealed jars in the refrigerator.
With these simple steps, you can make delicious strawberry rhubarb pie filling that can be stored for months. This recipe makes about 6-7 pints of filling, so you'll have plenty to enjoy throughout the year.
Tips For Success
- Make sure to use ripe, fresh fruit for the best flavor.
- Be sure to sterilize your canning jars before using them to prevent contamination.
- When processing the jars in a boiling water bath, make sure to use a rack or towel on the bottom of the pot to prevent the jars from touching the hot surface.
- If you prefer a thicker filling, you can add more cornstarch to the recipe. Just be careful not to overdo it, as this can affect the taste and texture of the filling.
- If you're new to canning, be sure to follow all safety guidelines to prevent any accidents.
Conclusion
With this canning recipe for strawberry rhubarb pie filling, you can enjoy a delicious dessert any time of the year. By following these simple steps and tips, you can make sure your filling is flavorful and safe to eat. So why not try this recipe today and enjoy the taste of homemade pie filling all year long?
