Rhubarb strawberry pie filling is a delightful combination of tart rhubarb and sweet strawberries, perfect for pies, cobblers, and other baked goods. Canning this vibrant filling allows you to enjoy this summery treat year-round. This comprehensive guide will walk you through the process, ensuring you create a safe and delicious batch every time.
Why Can Rhubarb Strawberry Pie Filling?
Preserving your summer harvest allows you to savor the flavors of fresh fruit long after the growing season ends. Canning rhubarb strawberry pie filling provides a convenient way to have this delicious ingredient on hand for quick desserts anytime. It's also a great way to use an abundance of ripe fruit, preventing waste and maximizing your garden's bounty.
What You'll Need:
Ingredients:
- 4 cups chopped rhubarb (about 1.5 lbs)
- 4 cups sliced strawberries (about 1 lb)
- 2 cups granulated sugar
- 1/2 cup water
- 1/4 cup cornstarch
- 1/4 teaspoon ground cinnamon (optional, but enhances the flavor)
- 1/4 teaspoon ground nutmeg (optional, for a warmer spice note)
Equipment:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Canning jars and lids (pint-sized jars are ideal)
- Jar lifter
- Large pot for water bath canning
- Rack for canning jars
- Bubble remover tool
- Kitchen towel
Step-by-Step Canning Instructions:
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Prepare the Fruit: Wash and chop the rhubarb into 1/2-inch pieces. Wash and slice the strawberries. The size of the strawberry slices depends on your preference. Smaller slices will break down more easily during cooking.
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Combine Ingredients: In a large pot, combine the chopped rhubarb, sliced strawberries, sugar, water, cornstarch, cinnamon (if using), and nutmeg (if using). Stir well to ensure the cornstarch is fully incorporated.
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Cook the Filling: Bring the mixture to a rolling boil over medium-high heat, stirring constantly to prevent sticking. Once boiling, reduce the heat to medium-low and continue to simmer for 8-10 minutes, or until the filling has thickened to your desired consistency. The filling should coat the back of a spoon.
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Prepare Jars: While the filling is simmering, sterilize your canning jars and lids in boiling water for at least 10 minutes. Keep the jars submerged in hot water until ready to use. This crucial step ensures a safe seal.
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Fill the Jars: Carefully remove the hot jars from the boiling water using a jar lifter. Fill each jar with the hot rhubarb strawberry filling, leaving about 1/2-inch headspace at the top. Use a bubble remover to release any air bubbles trapped in the filling.
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Wipe the Rims: Wipe the rims of the jars clean with a damp kitchen towel. This removes any sticky residue that could prevent a proper seal.
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Seal the Jars: Place the lids and rings on the jars, tightening them fingertip tight. Do not overtighten.
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Water Bath Canning: Place the filled jars in a large pot with a rack at the bottom. Add enough hot water to cover the jars by at least 1 inch. Bring the water to a rolling boil, then process the jars for 10 minutes (for pint jars). Make sure the water remains at a rolling boil for the entire processing time.
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Cool and Check Seals: After processing, carefully remove the jars from the water bath using the jar lifter and allow them to cool completely undisturbed for at least 12 hours. You should hear a "pop" sound as the jars seal. Check the seals by pressing down on the center of each lid. If the lid doesn't flex, the jar is sealed.
Troubleshooting and FAQs
How long does homemade canned rhubarb strawberry pie filling last?
Properly canned rhubarb strawberry pie filling can last for 12-18 months if stored in a cool, dark, and dry place.
Can I freeze rhubarb strawberry pie filling instead of canning it?
Yes, you can freeze rhubarb strawberry pie filling. Allow it to cool completely before transferring it to freezer-safe containers. It will last for about 6-8 months in the freezer.
What are the signs of a bad seal on a canned jar?
A jar that is not properly sealed will have a lid that flexes when pressed down on the center. You may also notice leakage or mold growth. Discard any jars that are not properly sealed.
Can I adjust the sweetness of the filling?
Yes, feel free to adjust the amount of sugar according to your preference and the sweetness of your fruit. Start with less sugar and add more if needed.
What can I use this filling for besides pie?
This versatile filling is perfect for cobblers, crisps, crumbles, turnovers, and even as a topping for ice cream or yogurt!
By following these steps, you can safely and easily can delicious rhubarb strawberry pie filling to enjoy all year long. Remember to always prioritize food safety when canning. If you have any doubts about the process, consult a reputable canning resource. Enjoy your homemade creation!
