Rhubarb strawberry pie filling is a classic combination, tart and sweet, perfect for pies, cobblers, and crisps. Canning this vibrant filling allows you to enjoy the taste of summer all year round. This comprehensive guide will walk you through the process, ensuring safe and delicious results. Whether you're a seasoned canning expert or a beginner, you'll find this guide helpful and informative.
What is the best way to can rhubarb strawberry pie filling?
The best way to can rhubarb strawberry pie filling involves following a tested recipe and adhering to safe canning practices. This ensures the filling remains safe to eat and maintains its delicious flavor and texture. We’ll detail the exact methods below. The key is using a reliable recipe with precise measurements and following the instructions for water bath canning meticulously.
How much sugar do I need for canning rhubarb strawberry pie filling?
The amount of sugar needed depends on the tartness of your rhubarb and your personal preference. A general guideline is to use approximately ¾ to 1 cup of sugar per pound of combined rhubarb and strawberries. However, you can adjust this to your liking. If your rhubarb is particularly tart, you might want to add more sugar. Tasting the filling before canning is highly recommended to ensure the sweetness level is to your satisfaction. Remember, the sugar also acts as a preserving agent.
What is the shelf life of canned rhubarb strawberry pie filling?
Properly canned rhubarb strawberry pie filling, stored in a cool, dark, and dry place, will typically have a shelf life of 12 to 18 months. However, it’s best to consume it within a year for optimal flavor and texture. Always check the seal before opening. If the lid is bulging or the seal is broken, discard the jar.
Can I use frozen rhubarb and strawberries for canning pie filling?
While fresh rhubarb and strawberries are ideal, you can use frozen fruit. However, it's crucial to thaw them completely and drain any excess liquid before proceeding with the canning process. Excess moisture can compromise the safety and quality of your canned filling. Make sure to increase the cooking time slightly to allow for the extra moisture.
Step-by-Step Guide to Canning Rhubarb Strawberry Pie Filling
This recipe yields approximately 7 half-pint jars. Adjust quantities accordingly for different jar sizes.
Ingredients:
- 4 cups chopped rhubarb
- 4 cups sliced strawberries
- 1 ½ cups granulated sugar
- ½ cup water
- 1 tablespoon lemon juice (optional, helps retain color and brightness)
- ½ teaspoon ground cinnamon (optional, adds warmth)
Equipment:
- 7 half-pint canning jars and lids
- Large pot for boiling jars and lids
- Large saucepan for cooking filling
- Ladle
- Jar lifter
- Canner (large pot for water bath canning)
Instructions:
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Prepare Jars and Lids: Wash jars and lids in hot, soapy water. Rinse thoroughly. Boil jars in water for 10 minutes to sterilize. Boil lids in separate water for 10 minutes. Keep jars and lids hot until ready to use.
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Combine Ingredients: In a large saucepan, combine rhubarb, strawberries, sugar, water, lemon juice (if using), and cinnamon (if using). Bring to a boil over medium-high heat, stirring frequently.
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Cook Filling: Reduce heat to medium-low and simmer for 10-15 minutes, or until the rhubarb is tender and the mixture has thickened slightly. Stir occasionally to prevent sticking.
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Fill Jars: Using a ladle, carefully fill the hot sterilized jars with the hot filling, leaving ½-inch headspace at the top. Wipe the rims of the jars clean with a damp cloth.
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Seal Jars: Place lids and rings on the jars, tightening fingertip tight.
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Process in Water Bath: Place jars in a canner, ensuring they are covered by at least 1 inch of water. Bring water to a rolling boil and process for 10 minutes (for half-pint jars) at altitudes up to 1,000 feet. Adjust processing time according to your altitude – consult a reputable canning guide for your specific elevation.
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Cool and Check Seals: Remove jars from the canner and let them cool completely undisturbed for 24 hours. Check seals by pressing down on the center of each lid. If the lid doesn’t flex, it’s sealed properly.
Important Note: Always follow up-to-date canning guidelines from a trusted source like the National Center for Home Food Preservation (NCHFP) to ensure the safety of your canned goods. Improper canning techniques can lead to spoilage and foodborne illnesses.
This detailed guide offers a safe and effective method for canning rhubarb strawberry pie filling, allowing you to enjoy this delicious treat throughout the year. Remember to prioritize safety and always consult reliable resources for precise instructions and guidelines relevant to your altitude. Happy canning!
