Canning Strawberry Rhubarb Pie Filling Recipe

There’s a certain magic to opening a jar of homemade pie filling in the dead of winter, a burst of summer sunshine preserved in glass. Today, we embark on a journey to capture that magic by canning strawberry rhubarb pie filling. This isn’t just a recipe; it’s a preservation of flavor, a tangible connection to the seasons, and a skill passed down through generations. If you’ve ever dreamt of serving a slice of warm, homemade strawberry rhubarb pie on a chilly evening, this guide is for you. It’s more than just a recipe; it’s a way to hold onto the best of summer, all year round.

Why You’ll Love This Canned Strawberry Rhubarb Pie Filling

This recipe isn’t just about convenience; it’s about quality and flavor. Here’s why you’ll adore having jars of this vibrant filling on your shelves:

Year-Round Rhubarb Pie Delight: Enjoy the classic strawberry rhubarb pie any time, regardless of the season.
Homemade Taste: Experience the superior flavor of homemade pie filling compared to store-bought alternatives.
Control Over Ingredients: You choose the quality of your fruits and control the amount of sugar and other additives.
Perfect Gift: Jars of homemade pie filling make thoughtful and appreciated gifts for friends and family.
Sense of Accomplishment: There’s immense satisfaction in preserving your own food, connecting you to a time-honored tradition.

This strawberry rhubarb pie filling is a celebration of contrast, where the tartness of rhubarb meets the sweetness of strawberries, creating a symphony of flavors that dance on your palate. It’s a story told in every bite, a testament to the enduring appeal of simple, wholesome ingredients. It’s a process that transforms simple ingredients into something truly special.

Ingredients for Canning Strawberry Rhubarb Pie Filling

Rhubarb: 6 cups, cut into 1-inch pieces. Fresh, firm stalks are best.
Strawberries: 10-11 cups, quartered or halved depending on size. Choose ripe, but not overripe, berries for the best flavor and texture.
Sugar: 3 cups granulated white sugar. Adjust to taste, but remember sugar also acts as a preservative.
Clear Jel or Cornstarch: 1 cup. Clear Jel is preferred as it holds up better during canning and doesn’t cloud the filling.
Water: 9 cups. Use filtered water for the best results.
Lemon Juice: Juice of 1 lemon. This adds acidity, which is crucial for safe canning.
Red Food Coloring (Optional): Add to your preference for color.
Orange Rind (Optional): 2-3 teaspoons of grated orange rind. This adds a subtle citrus note that complements the rhubarb and strawberries beautifully.

Step-by-Step Canning Instructions

Canning requires precision and attention to detail to ensure a safe and shelf-stable product. Follow these steps carefully:

Prepare the Thickening Mixture: In a large, non-reactive pot (stainless steel or enamel-coated), thoroughly mix the sugar and Clear Jel (or cornstarch) until well blended. This prevents clumping during cooking.
Create the Base: Add the water to the sugar and Clear Jel mixture. Cook over medium heat, stirring constantly, until the mixture comes to a boil. It will thicken considerably.
Incorporate the Fruit: Gently add the rhubarb and strawberries to the boiling mixture. Return to a boil, stirring gently to avoid crushing the fruit.
Simmer, Don’t Overcook: Reduce the heat to low, keeping the mixture warm but not boiling. You want the fruits to soften slightly but retain their shape. Avoid overcooking, as this will result in a mushy filling.
Flavor Enhancement: Stir in the lemon juice and orange rind (if using). Add red food coloring, if desired, to achieve your preferred color.
Jar Preparation: While the filling is simmering, prepare your canning jars. Wash jars, lids, and bands in hot, soapy water. Rinse well. Sterilize the jars by boiling them in a water bath canner for 10 minutes. Keep the jars hot until ready to fill.
Filling the Jars: Using a ladle, carefully fill the hot jars with the hot pie filling, leaving 1 inch of headspace. Headspace is crucial for proper sealing.
Remove Air Bubbles: Use a non-metallic spatula or bubble remover to gently release any trapped air bubbles from the sides of the jar. Adjust the headspace if necessary.
Wipe Jar Rims: Wipe the rims of the jars with a clean, damp cloth to remove any spills or residue. This ensures a proper seal.
Apply Lids and Bands: Place a lid on each jar, centering it on the rim. Screw on the band fingertip-tight. Do not overtighten.
Process in a Water Bath Canner: Load the filled jars into a water bath canner fitted with a rack. Ensure the jars are fully submerged in water, with at least 1 inch of water covering the tops of the jars. Bring the water to a rolling boil and process the quarts for 25 minutes. Adjust processing time for altitude.
Cool and Check Seals: After processing, turn off the heat and carefully remove the jars from the canner using a jar lifter. Place the jars on a towel-lined surface, leaving space between them for air circulation. Let the jars cool undisturbed for 12-24 hours. After cooling, check the seals. Press down on the center of each lid. If the lid doesn’t flex or pop, it’s properly sealed.

Pro Tips for Perfect Pie Filling

Fruit Quality Matters: Use the freshest, highest-quality rhubarb and strawberries you can find. The flavor of your filling will only be as good as the ingredients you use.
Don’t Overcook the Fruit: Overcooked fruit becomes mushy and loses its flavor. Simmer the filling gently until the fruit is just tender.
Clear Jel is Your Friend: Clear Jel provides a clearer, more stable thickening than cornstarch, especially during canning.
Headspace is Key: Accurate headspace is crucial for proper sealing. Don’t skimp on the 1-inch recommendation. This filling is known to expand.
Altitude Adjustments: Adjust processing times based on your altitude to ensure safe canning.

Common Canning Mistakes to Avoid

Insufficient Headspace: This can lead to improper sealing and spoilage.
Over-tightening Bands: Overtightening can prevent air from escaping during processing, leading to seal failure.
Inadequate Processing Time: This can result in unsafe, spoiled filling.
Using Damaged Jars or Lids: Inspect jars and lids for any cracks or damage before use.
Skipping Acidification: Lemon juice is essential for lowering the pH of the filling and ensuring safe canning.

These mistakes can be easily avoided if you pay close attention to detail and follow the instructions carefully. Canning is a science, and it’s important to respect the process.

Variations and Flavor Enhancements

While the classic strawberry rhubarb combination is divine, feel free to experiment with these variations:

Raspberry Rhubarb: Substitute some of the strawberries with raspberries for a slightly tart and floral flavor.
Ginger Rhubarb: Add a teaspoon of ground ginger or a few slices of fresh ginger to the filling for a warm, spicy kick.
Almond Extract: A few drops of almond extract can enhance the sweetness and add a delicate nutty flavor.
Vanilla Bean: Scrape the seeds of a vanilla bean into the filling for a rich, aromatic flavor.

These variations add depth and complexity to the filling, allowing you to customize the flavor to your liking. The possibilities are endless!

Proper Storage for Canned Pie Filling

Once the jars are cooled and you’ve confirmed they are properly sealed, store them in a cool, dark, and dry place. Properly canned strawberry rhubarb pie filling can last for up to a year or more. Check the seals before using. If a seal is broken or the contents look or smell unusual, discard the jar.

Frequently Asked Questions (FAQ)

Can I use frozen fruit?: Yes, you can use frozen rhubarb and strawberries. Thaw them slightly before using, and drain off any excess liquid.
Can I use a different sweetener?: You can substitute honey or maple syrup for some of the sugar, but be aware that this may affect the flavor and consistency of the filling.
Do I have to use Clear Jel?: While Clear Jel is recommended for its superior thickening properties, you can use cornstarch as a substitute. However, the filling may be cloudier.
Why is my filling too thick/thin?: The thickness of the filling depends on the amount of Clear Jel or cornstarch used. Adjust the amount accordingly in future batches.
How do I adjust for altitude?: Increase the processing time by 5 minutes for every 1,000 feet above sea level.

Serving Suggestions for Your Homemade Pie Filling

Beyond the classic pie, this canned strawberry rhubarb pie filling is incredibly versatile. Here are a few serving suggestions:

Pie, of Course!: Use it as the filling for a traditional double-crust pie or a crumble topping.
Crisps and Crumbles: Top with a buttery oat crumble for a warm and comforting dessert.
Yogurt Parfaits: Layer with Greek yogurt and granola for a healthy and delicious breakfast or snack.
Ice Cream Topping: Spoon over vanilla ice cream for a simple yet satisfying treat.
Pancakes and Waffles: Warm the filling and serve it as a topping for pancakes or waffles.

The possibilities are endless! Let your creativity guide you and enjoy the fruits (literally!) of your labor. This strawberry rhubarb pie filling is more than just a recipe; it’s a legacy of skill, a testament to the enduring appeal of homemade goodness, and a celebration of the seasons. With every jar, you’re preserving not just fruit, but a piece of tradition. It’s a way to connect with the past, to honor the skills of our ancestors, and to create something truly special that can be enjoyed for months to come. It’s a rhubarb pie filling that’s worthy of a celebration, a celebration of contrast and flavor that will leave you wanting more. It’s a story in every spoonful.

This filling is, quite simply, a taste of sunshine in a jar. We hope you enjoy this recipe and the many delicious pies it will inspire! If you’re looking for a great side dish, check out this strawberry-feta-salad.