Canning Strawberry Rhubarb Pie Filling Without Clear Jel
There's nothing quite like the taste of homemade strawberry rhubarb pie, especially when it's made with fresh, ripe ingredients. But what do you do when you have an abundance of strawberries and rhubarb and you don't want to make pie after pie? Canning your pie filling is a great option, but many recipes call for Clear Jel, a modified cornstarch used as a thickening agent. If you don't have Clear Jel or would prefer not to use it, don't worry – we've got you covered. In this article, we'll show you how to can strawberry rhubarb pie filling without Clear Jel.
What is Clear Jel?
Clear Jel is a modified cornstarch that is often used in canning recipes as a thickening agent. It's popular because it doesn't break down when exposed to heat and acid, making it ideal for canning acidic foods like fruit pie fillings. However, Clear Jel can be difficult to find in stores, and it's also more expensive than regular cornstarch. If you don't have Clear Jel or can't find it, there are other options for thickening your pie filling.
Thickening Options
If you don't have Clear Jel, there are several other options for thickening your strawberry rhubarb pie filling. Here are a few ideas:
Cornstarch
Cornstarch is a common thickening agent that you probably already have in your pantry. To use cornstarch to thicken your pie filling, mix it with a little cold water to create a slurry, then add it to the boiling fruit mixture. Keep in mind that cornstarch can break down over time, so your canned pie filling may not be as thick as it would be with Clear Jel.
Flour
Flour is another common thickening agent that can be used in place of Clear Jel. To use flour, mix it with a little cold water to create a slurry, then add it to the boiling fruit mixture. Keep in mind that flour can create a cloudy filling and may also break down over time.
Instant ClearJel
If you can't find Clear Jel but still want a similar product, you can look for Instant ClearJel. This is a modified cornstarch that works similarly to Clear Jel but doesn't require cooking. Simply mix it with the fruit and sugar, then pack it into jars and process as usual.
Recipe for Canning Strawberry Rhubarb Pie Filling Without Clear Jel
Now that you know your thickening options, let's get to the recipe. This recipe makes approximately 6 pints of pie filling.
Ingredients:
- 4 cups sliced rhubarb
- 4 cups sliced strawberries
- 2 cups granulated sugar
- 1 cup water
- 1/2 cup cornstarch or flour
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
Instructions:
- Combine rhubarb, strawberries, sugar, and water in a large saucepan. Bring to a boil over medium-high heat.
- Reduce heat and simmer for 10 minutes, stirring occasionally.
- In a small bowl, whisk together cornstarch or flour, cinnamon, nutmeg, and salt.
- Add cornstarch mixture to fruit mixture and stir until well combined.
- Return mixture to a boil and cook for an additional 2 minutes, stirring constantly.
- Remove from heat and ladle mixture into sterilized canning jars, leaving 1 inch of headspace.
- Wipe rims of jars clean, then place lids and rings on jars.
- Process in a boiling water bath for 30 minutes.
- Remove jars from water and let cool completely.
- Check seals and store in a cool, dark place for up to 1 year.
That's it! With this recipe, you can enjoy the taste of homemade strawberry rhubarb pie filling all year round, even if you don't have Clear Jel on hand.
Conclusion
Canning your own strawberry rhubarb pie filling is a great way to enjoy the flavors of summer all year round. While many recipes call for Clear Jel as a thickening agent, there are several other options available, including cornstarch, flour, and Instant ClearJel. With the recipe we've provided, you can make your own pie filling without Clear Jel and still achieve a delicious, thick consistency. Happy canning!