Canning Strawberry Rhubarb Filling
Today, I found myself in a bit of a rhubarb crisis — those stalks were giving me the side-eye from the fridge. So, I thought, why not whip up some Strawberry Rhubarb Filling? I’ve concocted this delightful pie filling more times than I can count, usually sending it straight to the freezer like it’s on a vacation. But today, I’m feeling adventurous and decided to can it instead! That way, I can avoid turning my freezer into a game of Tetris with one less item. Who knew canning could be so liberating? Let’s see how this goes — fingers crossed I don’t end up with a science experiment!
In this culinary escapade, I decided to give Clear Jel a whirl since it’s the shiny new star in the canning world, leaving cornstarch feeling a tad outdated. Once my filling was all dressed up and ready to party, I plopped it into jars like they were VIP guests and sent them off for a 30-minute soak in the water bath canner. Who knew canning could be so glamorous?
As soon as I crack open one of these jars and give it a taste, prepare yourselves for a flood of my genius culinary critiques! Who knows? It might be a masterpiece or a total disaster — either way, I’ll share my hilarious verdict!
For this round I used the recipe on Creative Homemaking.
Canning Strawberry Rhubarb Pie Filling
Ingredients
- 5 cups rhubarb, diced
- 5 cups strawberries, sliced
- 2 cups sugar
- 1 cup Clear Jel
- 2 cups Water
- 8 Tbsp Lemon Juice
Instructions
- If you find yourself short on strawberries or rhubarb, don’t panic! You can totally skimp on one of them — just remember to hit that magical number of 10 cups of fruit. So, if you’ve got a strawberry shortage, toss in some extra rhubarb, and vice versa. Just think of it as a fruity balancing act, and may the odds be ever in your favor!
- Wash the rhubarb and then dice it into small pieces
- Wash your strawberries and cut
- Combine sugar and Clear Jel in a large stock pot. Add water. Stir. Cook on medium heat until mixture boils and thickens. Add water if it becomes too thick.
- Stir in lemon juice. Boil for 1 minute, stirring constantly.
- Add Strawberries & Rhubarb
- Fill quart jars leaving 1 1/2" headspace
- Wipe the rims of the jars with a paper towel. Place the rings and lids on the jars finger tight.
- Process in water bath canner for 30 minutes
