Rhubarb strawberry pie filling is a delightful combination of tart rhubarb and sweet strawberries, perfect for pies, cobblers, and crisps. Canning this vibrant filling allows you to enjoy its deliciousness year-round. This comprehensive guide will walk you through the process, ensuring safe and successful results. We'll cover everything from selecting the best ingredients to mastering the canning technique.
What You'll Need:
Before you begin, gather all the necessary equipment and ingredients. Proper preparation is key to successful canning.
Ingredients:
- 4 cups rhubarb, chopped (about 1 lb)
- 4 cups strawberries, hulled and sliced (about 1 lb)
- 2 ½ cups granulated sugar
- 1/2 cup water
- 1 tablespoon lemon juice
- 1/4 teaspoon ground cinnamon (optional)
- 1/4 teaspoon ground ginger (optional)
Equipment:
- Large, non-reactive pot (stainless steel or enamel)
- Canning jars (pint or half-pint size) and lids
- Jar lifter
- Large pot for boiling water bath canner
- Ladle
- Magnetic lid lifter
- Bubble remover tool
- Canning funnel
- Clean kitchen towels
Step-by-Step Canning Instructions:
1. Prepare the Ingredients: Wash and chop the rhubarb into 1/2-inch pieces. Hull and slice the strawberries. Combine the rhubarb and strawberries in the large pot.
2. Cook the Filling: Add the sugar, water, lemon juice, and optional spices (cinnamon and ginger) to the pot. Stir well to combine. Bring the mixture to a rolling boil over medium-high heat, stirring constantly to prevent sticking. Once boiling, continue to boil for 10 minutes, stirring frequently to prevent scorching. The mixture should thicken slightly.
3. Prepare the Jars: While the filling simmers, sterilize your jars and lids. You can do this by running them through the dishwasher on the sanitize cycle or by boiling them in water for 10 minutes. Keep the jars and lids submerged in hot water until ready to use.
4. Fill the Jars: Carefully ladle the hot filling into the sterilized jars, leaving 1/4-inch headspace at the top. Use a bubble remover to release any air bubbles trapped within the filling. Wipe the rims of the jars clean with a damp cloth.
5. Seal the Jars: Place the lids and bands on the jars, tightening them fingertip tight. Don't over-tighten.
6. Process in a Water Bath Canner: Place the jars in your boiling water bath canner, ensuring they're covered by at least 1 inch of water. Bring the water to a rolling boil and process the jars for 10 minutes (for pint jars) or 15 minutes (for half-pint jars) at a simmer, adjusting processing time according to your elevation.
7. Cool and Check Seals: Carefully remove the jars from the canner using a jar lifter and let them cool completely on a towel-lined surface. You should hear a "pop" sound as the jars seal. After cooling, check the seals by gently pressing down on the center of each lid. If the lid doesn't flex, the jar is sealed.
8. Store Properly: Once the jars are completely cool and sealed, label them with the date and contents. Store them in a cool, dark, and dry place.
How Long Does Canned Rhubarb Strawberry Pie Filling Last?
Properly canned rhubarb strawberry pie filling, stored in a cool, dark place, will typically last for 12-18 months. Always check for bulging lids or signs of spoilage before using.
Can I Freeze Rhubarb Strawberry Pie Filling Instead?
Yes, you can freeze rhubarb strawberry pie filling. Allow the cooked filling to cool completely, then transfer it to freezer-safe containers or bags. Freeze for up to 6 months.
What are the Best Jars to Use for Canning?
Mason jars are the most popular choice for canning due to their durability and consistent size. Make sure to use jars specifically designed for canning, as they're made to withstand high temperatures.
What Happens If My Jars Don't Seal?
If some jars don't seal, it's crucial to refrigerate them and use the contents within a few days. They are no longer safe for long-term storage. Possible reasons for unsealed jars include improper cleaning, insufficient processing time, or damaged lids.
This detailed guide empowers you to create and safely preserve delicious homemade rhubarb strawberry pie filling, ensuring you can enjoy this delectable treat all year round. Remember to always prioritize food safety when canning. Happy canning!
