Strawberry rhubarb Pie Filling

https://www.youtube.com/watch?v=ygtazdYs0V4

There’s no better way to capture the sweetness of strawberries and the tartness of rhubarb than canning your own strawberry rhubarb pie filling. The indulgence of a slice of freshly baked strawberry rhubarb pie in the middle of winter will bring you back to the sunny days of summer.

The Beauty of Homemade Strawberry rhubarb Pie Filling

Homemade filling allows you to control the ingredients, ensuring a lack of additives and preservatives. Plus, the satisfaction of creating your own pie filling is truly unmatched.

Ingredients:

• 6 lbs of hulled, halved strawberries

• 6 lbs of Rhubarb, sliced 1/2 inch

• 1/4 cup water for rhubarb softening

• 5 cups sugar

• 1 1/2 cups Clear Jel

• 5 1/2 cups water

• 1/3 cup lemon juice

• 1/4 teaspoon vanilla (optional)

  
  

Strawberry Pie Filling Directions:

• Wash and cut the rhubarb into 1/2 inch slices.

• Add rhubarb and 1/4 cup of water to a pot and simmer until it is soft.

  

• Wash the berries and remove their stems with a strawberry huller or a paring knife. You could can them whole but I prefer to slice them in half.

• Blanch the strawberries in boiling water for one minute. Do this by using a blanching basket or something similar that you can dip into a deep pot. I use my low country boil pot for this step. This may take you a few different batches to complete the process. Place them off to the side but try to keep them warm as you make the syrup for the filling.

  

• Combine the sugar and clear jel. Mix them well so that there are no pockets of jel or it will clump up when you add the water. Then place the mix into a nice deep stockpot and add 5 1/2 cups of cold water. If you use hot water the gel will begin to clump up. Mix this all together using a whisk.

• This mixture is already pretty thick so it won’t take long for it to thicken to the point you need once you add heat. It is a good idea to have your lemon juice measured out before you begin to heat the syrup. Place the pot on the stove on medium heat. Stir constantly until the syrup begins to bubble and then add the lemon juice. Mix the lemon juice in and cook it for an additional minute.

  

• Remove the syrup from the heat and add 1/4 teaspoon of vanilla at this point. Next, gently fold in the rhubarb first and then the blanched berries.

• I try to be gentle so I maintain the integrity of my berries.

• Using a jar funnel with wide-mouth quart jars fill them up leaving 1-1.5 inch of headspace. (From the top of the food to the top of the jar.) This filling tends to expand more so I try to leave it extra room for that.

• Use a non-metal implement like a wood chopstick to remove any air bubbles from the jar.

• 1 quart will make one 9-inch pie. You could can them in pints but if you do be sure to minus 5 minutes to the processing time to make up for the size difference.

• Use a clean, damp cloth to wipe the rim of the jar. Apply the lids and tighten the rings to fingertip tight.

  • (For quality, American-made, Superb canning lids and jars click here and use the coupon code WP20 to get 20% off your purchase.)

• This recipe will make 9-11 quarts of strawberry rhubarb pie filling. It is a large batch but that is less than one strawberry rhubarb pie a month for a year. I would rather make it all in one go than split up the work into multiple days.

• Process the jars in a boiling water bath canner for 30 minutes at a rolling boil if at sea level. If you are above 1000 feet, be sure to adjust your processing time.

• After the time has elapsed, turn off the heat, remove the lid, and allow the water to cool for 5 minutes. Then, remove the jars and place them on a heat-resistant surface. Allow them to sit for 24 hours before removing the rings and washing the jars.

• Store in a cool, dark place. Home canned goods are good for 1-3 years. After that, the nutritional value begins to decrease. The quality is best within the first year. If you have any jars that don’t seal, place them in the refrigerator and use them in the next 2 weeks.

Crafting and canning your own strawberry rhubarb pie filling allows you to enjoy the essence of summer throughout the year. Whether you use it for classic strawberry pies, tarts, turnovers, or even as a topping for ice cream or waffles, your homemade filling will bring a burst of flavor and nostalgia to every bite.

Helpful Videos:

How to Adjust Your Canning Processing Time for Altitude

How to use a Boiling Water Bath Canner