The sweet-tart combination of rhubarb and strawberries makes for a truly delightful pie filling. And the best part? You can easily can it for enjoyment throughout the year! This comprehensive guide will walk you through the process of safely canning rhubarb strawberry pie filling, ensuring you have a taste of summer whenever you crave it.
What You'll Need:
Before you begin, gather your ingredients and equipment. Proper preparation is crucial for successful canning.
Ingredients:
- 4 cups chopped rhubarb (about 1 pound)
- 4 cups sliced strawberries (about 1 pound)
- 4 cups sugar (granulated or a sugar substitute, adjusted to your preference)
- 1/2 cup water
- 1 tablespoon lemon juice (helps maintain color and prevent browning)
- 1/4 teaspoon ground cinnamon (optional, adds warmth)
- 1/4 teaspoon ground nutmeg (optional, adds complexity)
Equipment:
- Large pot or saucepan
- Canning jars (pint-sized are ideal for pie filling)
- Lids and rings for canning jars
- Jar lifter
- Large pot for water bath canning
- Rack for canning jars
- Ladle
- Bubble remover tool
- Clean towels
Step-by-Step Canning Process:
This detailed guide ensures your safety and the success of your canning project. Follow each step carefully.
1. Preparation:
- Wash and sterilize your jars and lids in boiling water for at least 10 minutes. Keep them submerged until ready to use. This prevents spoilage.
- Prepare your fruit: Wash, chop the rhubarb, and slice the strawberries.
- Combine all ingredients in a large pot.
2. Cooking the Filling:
- Bring the mixture to a rolling boil over medium-high heat, stirring frequently to prevent sticking.
- Once boiling, reduce the heat to medium-low and simmer for 10-15 minutes, or until the rhubarb is tender and the strawberries have released their juices. Stir occasionally to avoid scorching. The mixture should thicken slightly.
3. Filling the Jars:
- Using a ladle, carefully fill the sterilized jars with the hot filling, leaving about 1/2 inch of headspace at the top.
- Remove any air bubbles using a bubble remover tool or a clean knife.
- Wipe the rims of the jars clean with a damp cloth.
- Place the lids and rings on the jars, tightening them fingertip-tight. Do not overtighten.
4. Water Bath Canning:
- Carefully place the filled jars in a large pot with a rack at the bottom. Ensure the jars are covered by at least 1 inch of water.
- Bring the water to a rolling boil, and then process the jars for 15 minutes (for pint jars). Start timing once the water returns to a rolling boil. Adjust processing time depending on your altitude; higher altitudes require longer processing times. Consult a reliable canning guide for altitude adjustments.
5. Cooling and Checking:
- Once the processing time is complete, carefully remove the jars from the pot using a jar lifter and place them on a clean towel to cool completely. You should hear a "pop" sound as the jars seal.
- After cooling, check the seals by pressing down on the center of each lid. If the lid doesn't flex, the jar is sealed. If a jar doesn't seal, refrigerate and consume within a few days.
Troubleshooting:
My jars didn't seal. What went wrong?
Several factors can lead to unsealed jars: improperly sterilized jars, insufficient processing time, loose lids, or air bubbles trapped in the jars. Always ensure your jars and lids are properly sterilized and follow the processing time recommendations carefully.
How long will the canned pie filling last?
Properly canned rhubarb strawberry pie filling can last for 12-18 months in a cool, dark, and dry place. Always check for any signs of spoilage before using.
Can I use a different type of sweetener?
Yes, you can experiment with different sweeteners like honey or maple syrup, but remember to adjust the amount based on the sweetness level of your chosen sweetener. You may need to add a little less, as these sweeteners are often more intense than granulated sugar.
Can I freeze this filling instead of canning it?
Yes, freezing is a great alternative. Simply cool the cooked filling completely and then freeze it in freezer-safe containers. It will last for several months in the freezer.
Remember to always consult a reliable canning guide for the most accurate and up-to-date information on safe canning practices, especially regarding altitude adjustments and processing times. Safety is paramount when canning. Enjoy your homemade rhubarb strawberry pie filling!
