Perfect Strawberry Rhubarb Pie Filling Canning Recipe
All the fresh flavors of summer – including lots of sweet strawberries and tangy rhubarb – captured in a jar. This delicious pie filling is one of the easiest and most satisfying canning recipes you can make.
Perfect Strawberry Rhubarb Pie Filling Canning Recipe
Course: DessertCuisine: American, SouthernDifficulty: Easy
Servings
4
PintsPrep time
30
minutesCooking time
45
minutesIngredients
3 1/2 cups Strawberries, stem removed and cut in half
7 cups Rhubarb, cut into 1-inch chunks
3 Apples, peeled, cored, and cut into small chunks
2 cups White sugar
1 Orange
Directions
- Zest the orange, and collect 1 Tablespoon of the zest. Then juice the orange and collect 1/4 cup of the juice.
- In a stock pot, combine the rhubarb, apple, sugar, orange zest, and orange juice. Cook this mixture over high heat, stirring frequently (to prevent the sugars from scorching on the bottom of the pot).
- Once it begins simmering, reduce the heat to maintain a gentle simmer. Continue stirring frequently for the next 15 minutes.
- Then stir in the strawberries, and bring back to a simmer. Cook everything for 5 more minutes (again, stirring frequently).
- Sanitize 4 pint jars for canning. Then fill the jars with the pie filling, leaving 1 inch of headspace.
- De-bubble the jars, wipe the rims, and add the lids and rings.
- Process in a hot water bath canner for 15 minutes (adjusting time for high altitudes, if necessary).
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