Canning Strawberry Rhubarb Pie Filling
Quick and easy way to preserve homemade pie filling, perfect in pies, cobblers, on top of cheesecakes, ice cream, yogurt or oatmeal.
Canning Strawberry Rhubarb Pie Filling
Quick and easy homemade pie filling, perfect in pies, cobblers, on top of cheesecakes, ice cream, yogurt or oatmeal.
Equipment
- 8 pint mason jars with lids and rings or 4-quart mason jars
- 1 water-bath canner
Ingredients
- 9 Cups Chopped Rhubarb frozen can be used
- 12 Cups Sliced Strawberries
- 3 Cup cane sugar
- 1/4 Cup Lemon Juice
- 1 1/2 Cup Clear Jel dissolved in 2 Cups Water
- 1 cup Water additional
Instructions
Prep
- Get your water bath canner ready with rack and water. Wash jars in hot soapy water and place in canner rack (in lifted position) to keep warm with canner on medium heat.
- Chop rhubarb and slice strawberries.
- Dissolve clear Jel in 2 cups of water.
Cook
- Combine fruit in pan and mix in sugar. Add lemon juice, Clear Jel dissolved in 2 cups water and additional one cup of water.
- 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. Tighten to finger tip tight and place into canner.
- Make sure jars are fully covered with water and bring to a boil. Process jars (both pints and quarts) for 30 minutes. If above 1,000 feet look up instructions for adjusting processing times to altitude.
Notes
- For altitudes 1001 to 3000 feet above sea level process for 35 minutes, if 3,001 to 6,000 feet above sea level process for 40 minutes and if above 6,001 feet process for 45 minutes.
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