Canning Strawberry Rhubarb Pie Filling A Farm Girl in the Making

Strawberry Rhubarb Pie Filling The Bewitchin' Kitchen

Fill canner with water, making sure there is at least 1 inch of water above the jars. Bring the water to a boil. Process the jars in the boiling water for 30 minutes. Remove the jars from the canner and place on a towel on the kitchen counter to cool. Sealed jars can be stored in the pantry for 1-2 years.

Strawberry Rhubarb Pie Filling The Bewitchin' Kitchen

Some people say to take a 1 litre jar, empty into a bowl, then mix in a half-litre (1 US pint) jar of plain canned stewed rhubarb, and use that, for a really fruity and generous rhubarb pie. Line a pie dish with a pie crust. Pour in your rhubarb pie filling and cover with another pie crust, solid or latticed, crimping edges to seal.

Strawberry Rhubarb Pie Filling Healthy Canning

Perfect strawberry rhubarb pie filling: not too thick and not too runny. Avoiding a runny strawberry rhubarb pie filling is easy when you have the right recipe. Just follow the ratios given for fruit, sugar, lemon juice and corn starch and you'll have a perfect filling! Don't miss out on this strawberry rhubarb crumble, too!

Homemade Strawberry Rhubarb Pie The Hungry Bluebird

Reduce heat and boil gently until rhubarb is tender, approx. 12-15 minutes - stirring frequently. Add strawberries, stir and return to a boil. Remove from heat. Ladle pie filling into hot pint jars leaving 1-inch headspace. Remove any trapped air pockets and add additional filling if necessary to maintain the 1-inch headspace.

Canning Strawberry Rhubarb Pie Filling A Farm Girl in the Making

This delicious home-canned pie filling makes throwing together a homemade pie the work of minutes. Each jar makes 1 pie. Width of the pie is your choice: 20 or 23 cm (8 or 9 inch). This is a lab-tested recipe from the Bernardin Guide to Home Preserving. We also have listed recipes for Strawberry Pie Filling and Rhubarb Pie Filling on their own.

This strawberry rhubarb pie filling is such an easy recipe. It's the best summer dessert

4 cups halved and hulled strawberries. Prepare canner, jars, and lids. In a large stainless steel saucepan, combine apples and orange zest and juice. Stir to coat apples thoroughly. Stir in rhubarb and sugar. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until rhubarb is tender.

Canned Rhubarb Pie Filling Recipe Home canning recipes, Rhubarb, Rhubarb recipes

Set aside. Wash, hull and halve strawberries; measure 4 cups (1000 ml). Add strawberries to rhubarb and bring to a boil. Remove from heat. Ladle hot pie filling into a hot jar to within 1 inch (2.5 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more pie filling.

Strawberry Rhubarb Pie Recipe Small Town Woman

Bring to a boil slowly over medium heat. Boil for one minute. Place warm clean jars on a towel. Using your canning funnel ladle hot pie filling into jars to a 1-inch head space. Remove air bubbles and make sure the headspace is still correct, add more filling if needed. Wipe rim of jar clean and put on lid and band.

Strawberry Rhubarb Pie Filling The Bewitchin' Kitchen Recipe Strawberry rhubarb pie

Trim excess, roll & crimp the edge, brush with egg wash, and sprinkle with clear sparkling sugar. Bake for 20 minutes at 425 degrees F, then lower the oven temperature to 350 degrees F and bake for an additional 45 to 55 minutes, or until evenly browned and bubbling. Cool for 2 hours before cutting and serving.

Canned Strawberry Rhubarb Pie Filling Strawberry rhubarb pie filling, Rhubarb recipes

The crust: Prepare my pie crust recipe through step 5. Make the filling: Stir the rhubarb, strawberries, brown sugar, granulated sugar, cornstarch, salt, orange juice, and vanilla extract together in a large bowl. Set filling aside as the oven preheats. Preheat oven to 400°F (204°C). Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (keep.

Canning and Cooking Iowa Style Canning 101 Strawberry Rhubarb Pie Filling

Drain but keep heated fruit in a covered bowl or pot. Combine sugar, Clear Jel, and water in a pot stirring on medium heat until mixture thickens and begins to bubble. Add lemon juice and boil 1 minute, stirring constantly. Fold in drained rhubarb immediately and fill 1 quart size hot jars with mixture without delay, leaving 1 1/2 inch headspace.

Canning Stawberry Rhubarb Pie Filling With Linda's pantry Rhubarb canning recipes, Pie

For each single quart jar of rhubarb pie filling, you will need: 3 ½ cups of rhubarb, washed and chopped. 1 cup granulated sugar. ¼ cup Clear Jel. ¾ cup cold water (or juice) ¼ cup bottled lemon juice. To yield a full 7-quart canner batch, the amounts are as follows: 6 quarts of rhubarb, washed and chopped. 7 cups granulated sugar.

Strawberry Rhubarb Pie Filling

Make sure to leave 1-inch headspace. With the air bubble remover, remove all air bubbles. Add additional rhubarb pie filling if needed. Wipe the rim of jars, add warmed lids and add rings to finger tight. Process jars in a steam canner or hot water bath canner for 15 minutes, increase time based on your altitude.

Canning Strawberry Rhubarb Pie Filling Strawberry rhubarb pie filling, Strawberry rhubarb pie

Wash the rhubarb well and discard any leafy ends, which are poisonous. Chop the stalks into ½-inch pieces. Add the strawberries and rhubarb to a large bowl with the sugar, tapioca, flour, cinnamon, lemon juice, and lemon zest. Toss to distribute everything evenly, then dump the strawberry rhubarb pie filling into the bottom pie crust.

Canning Rhubarb Strawberry Pie Filling Proverbs 31 Woman

Add the strawberries just to warm for about 30 seconds before the rhubarb is done. Use a slotted spoon to remove the rhubarb and strawberries from the water. Place them in a covered bowl to keep warm. Add juice or cold water, lemon juice, and Clear-jel mixed with sugar to a separate pan.

Canned Strawberry Rhubarb Pie Filling

Immediately fill the canning jars with the mixture, taking extra care to de bubble the jars as the mixture will be thick. Leave 1-inch headspace. Cap the jars with 2 part canning lids and twist on rings to finger tight. Process in a water bath canner for 30 minutes, adjusting for altitude.