Rhubarb strawberry pie filling is a classic combination, offering the perfect balance of tart rhubarb and sweet strawberries. Canning this vibrant filling allows you to enjoy this delightful taste throughout the year, perfect for pies, cobblers, crisps, or even as a delicious topping for ice cream. This comprehensive guide will walk you through the process, ensuring your canned filling is safe, delicious, and ready when you need it.
What You'll Need:
Before you begin, gather your ingredients and equipment. Proper preparation is key to successful canning.
Ingredients:
- 4 cups rhubarb, chopped (about 1 lb)
- 4 cups strawberries, hulled and sliced (about 1 lb)
- 3 cups granulated sugar
- 1/2 cup water
- 1/4 cup cornstarch (or tapioca starch for a clearer filling)
- 1/4 teaspoon ground cinnamon (optional, for extra warmth)
- 1/4 teaspoon ground nutmeg (optional, for a subtle spice)
Equipment:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Canning jars (pint-sized are ideal)
- Lids and bands for canning jars
- Jar lifter
- Large pot or canner for water bath canning
- Bubble remover tool
- Ladle
- Clean kitchen towels
Step-by-Step Canning Instructions:
1. Prepare the Fruit: Wash and prepare your rhubarb and strawberries. Chop the rhubarb into approximately 1/2-inch pieces and slice the strawberries.
2. Combine Ingredients: In a large pot, combine the prepared rhubarb and strawberries, sugar, water, cornstarch (or tapioca starch), and optional spices. Stir well to ensure the sugar and cornstarch are evenly distributed.
3. 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. The filling should coat the back of a spoon. Stir frequently to prevent scorching.
4. Prepare Jars and Lids: While the filling is simmering, sterilize your jars and lids. You can do this by running them through a dishwasher cycle or by placing them in a large pot of boiling water for at least 10 minutes.
5. Fill the Jars: Carefully ladle the hot filling into the sterilized jars, leaving about 1/2-inch headspace at the top of each jar. Use a bubble remover tool to remove any air bubbles trapped in the filling. Wipe the rims of the jars clean with a damp cloth.
6. Seal the Jars: Place the lids and bands on the jars, tightening them fingertip-tight. Do not over-tighten.
7. Water Bath Canning: Place the filled jars in a large canning pot, ensuring they are covered by at least 1-2 inches of water. Bring the water to a rolling boil, then process for 10 minutes (for pint jars) at a rolling boil. This processing time ensures safe preservation. Adjust processing time according to your altitude—consult a reliable canning guide for altitude adjustments.
8. Cool and Check Seals: After processing, carefully remove the jars from the canner using a jar lifter and place them on a clean towel to cool completely. 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, it's sealed.
9. Storage: Once the jars are completely cool and sealed, label them with the date and contents. Store them in a cool, dark, and dry place.
How Long Does Canned Rhubarb Strawberry Pie Filling Last?
Properly canned rhubarb strawberry pie filling, stored in a cool, dark place, should last for 12-18 months. Always check for any signs of spoilage before using – bulging lids or unusual smells or appearances indicate that the filling may not be safe to consume.
Can I Use Frozen Fruit for Canning?
While fresh fruit is ideal for canning, you can use frozen fruit. However, be aware that the frozen fruit may release more liquid during the cooking process, potentially affecting the consistency of your filling. You might need to adjust the amount of cornstarch or tapioca starch to achieve the desired thickness.
Is it Safe to Can at Home?
Home canning is safe when proper procedures are followed. Always consult a reliable canning guide, such as the one published by the National Center for Home Food Preservation, for detailed instructions and safety guidelines. Using updated, tested recipes and adhering to the recommended processing times are crucial for food safety.
This guide provides a solid foundation for canning your own rhubarb strawberry pie filling. Remember, safety is paramount, so always follow established procedures for safe and successful canning. Enjoy your homemade filling!
