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Recipe For Canning Strawberry Rhubarb Pie Filling

Summer is the season of fruits and berries, and nothing screams summer more than a delicious, homemade pie. But, what do you do when you have an abundance of fresh strawberries and rhubarb? One solution is to can the filling and save it for later use. Here is a recipe for canning strawberry rhubarb pie filling that you can make in the comfort of your own kitchen.

Ingredients:

For this recipe, you will need:

  • 4 cups of rhubarb (sliced into 1/2 inch pieces)
  • 4 cups of strawberries (halved)
  • 2 cups of sugar
  • 1/2 cup of cornstarch
  • 1/2 teaspoon of ground cinnamon
  • 1/4 teaspoon of ground nutmeg
  • 1/4 teaspoon of salt
  • 4 cups of water
  • 1/2 cup of lemon juice

Make sure that all the ingredients are fresh and of high quality.

Strawberries And Rhubarb

Instructions:

Here are the steps to follow:

  1. In a large pot, combine the rhubarb, strawberries, sugar, cornstarch, cinnamon, nutmeg, and salt. Stir until all the ingredients are well combined.
  2. Add the water and lemon juice to the pot and stir well.
  3. Place the pot on the stove and bring the mixture to a boil over medium heat. Stir constantly to prevent the filling from sticking to the bottom of the pot.
  4. Reduce the heat to low and let the filling simmer for about 10 minutes or until it thickens. Stir occasionally.
  5. Remove the pot from the heat and let it cool.
  6. Fill the canning jars with the cooled filling, leaving about 1/2 inch of headspace.
  7. Wipe the rims of the jars with a clean, damp cloth and place the lids on the jars.
  8. Process the jars in a water bath canner for 35 minutes.
  9. Remove the jars from the canner and let them cool on a towel for 24 hours.
  10. Label the jars with the contents and date and store them in a cool, dark place.

Canning Jars

Tips:

Here are some tips to keep in mind when canning strawberry rhubarb pie filling:

  • Make sure that the jars are sterilized before use.
  • Use fresh, high-quality ingredients for the best taste and texture.
  • Be careful when handling hot jars and lids, use tongs or a jar lifter.
  • Store the jars in a cool, dark place to prevent spoilage.

Conclusion:

Canning strawberry rhubarb pie filling is a great way to preserve the flavors of summer and enjoy them all year round. This recipe is easy to follow and the end result is a delicious, homemade filling that can be used for pies, tarts, or even as a topping for ice cream. With these tips in mind, you can confidently make and store your own strawberry rhubarb pie filling.

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