Canning Strawberry Rhubarb Pie Filling Clear Jel
Nothing tastes better than a homemade pie straight from the oven. But, making a pie from scratch can take hours, if not days, especially if you're making your own filling. Luckily, you can make a large batch of strawberry rhubarb pie filling and preserve it through canning. This way, you can enjoy fresh, homemade pies all year round without the hassle of making everything from scratch each time. In this article, we'll guide you through the process of canning strawberry rhubarb pie filling using Clear Jel.
What is Clear Jel?
Clear Jel is a type of modified cornstarch that is often used in canning and baking. Unlike regular cornstarch, Clear Jel is specifically designed to withstand the high heat and pressure of canning without breaking down or losing its thickening properties. It is also resistant to clumping and produces a smooth, shiny texture.
Ingredients
Here are the ingredients you'll need to make strawberry rhubarb pie filling:
- 4 cups of sliced strawberries
- 4 cups of diced rhubarb
- 2 cups of granulated sugar
- 1 cup of Clear Jel
- 1 tsp of ground cinnamon
- 1 tsp of vanilla extract
- 1/4 tsp of salt
- 4 cups of water
Instructions
Follow these steps to make your own strawberry rhubarb pie filling:
- Wash and slice the strawberries and dice the rhubarb.
- In a large pot, combine the strawberries, rhubarb, sugar, cinnamon, vanilla extract, and salt. Mix well.
- In a separate bowl, mix the Clear Jel with 1 cup of water until smooth. Add this mixture to the pot and stir well.
- Add the remaining 3 cups of water to the pot and stir well.
- Cook the mixture over medium heat, stirring constantly, until it thickens and begins to bubble.
- Reduce the heat and continue to cook for 1 minute, stirring constantly.
- Remove the pot from heat and let the mixture cool for 5 minutes.
Canning the Pie Filling
Now that your pie filling is ready, it's time to can it so that you can enjoy it later.
- Wash your canning jars in hot, soapy water and rinse them well.
- Place the jars in a canner or large pot and fill with enough water to cover the jars by about 1 inch. Bring to a boil.
- In a separate pot, heat your lids and rings in hot water, but do not boil.
- Using a funnel, fill each jar with the pie filling, leaving about 1/2 inch of headspace at the top.
- Wipe the rims of the jars with a clean, damp cloth to remove any food particles or residue.
- Place a lid on each jar and tighten the ring until it is just snug, not too tight.
- Using a jar lifter, place the jars in the canner or large pot of boiling water. Make sure the jars are completely covered with water.
- Process the jars for 30 minutes. Adjust the processing time for your altitude.
- After 30 minutes, turn off the heat and remove the canner from the stove. Let the jars sit in the hot water for an additional 5 minutes.
- Using the jar lifter, remove the jars from the canner and place them on a towel to cool. Do not touch or move the jars for 24 hours.
- After 24 hours, check the seals on the jars by pressing down on the center of each lid. If it doesn't move, the jar is properly sealed. If it does move, the jar is not properly sealed and should be refrigerated and used within a week.
Conclusion
Now you know how to make and can your own strawberry rhubarb pie filling using Clear Jel. With a little bit of preparation and patience, you can enjoy fresh, homemade pies all year round. Just remember to follow the instructions carefully, and to use proper canning techniques to ensure the safety and longevity of your pie filling.