Unlock the Secret to Perfectly Preserved Pie Filling: How to Can Strawberry Rhubarb Pie Filling
What To Know
- A large pot with a rack to hold jars submerged in water.
- If you live at a higher altitude, you may need to adjust the processing time or use a pressure canner.
- Once the jars are sealed, store them in a cool, dark place for up to a year.
Summer is the perfect time to enjoy the sweet and tart flavors of strawberry rhubarb pie. But what if you could savor that deliciousness even when the season is over? This blog post will guide you on how to can strawberry rhubarb pie filling, ensuring you can enjoy homemade pies any time of year.
Why Can Strawberry Rhubarb Pie Filling?
Canning your own pie filling allows you to:
- Control the ingredients: You can use high-quality ingredients, adjust the sweetness to your liking, and avoid preservatives.
- Save money: Pre-made pie filling can be expensive. Canning your own is significantly cheaper.
- Enjoy fresh flavor all year: Enjoy the taste of summer even during the cold winter months.
- Make delicious gifts: Share the joy of homemade pie with friends and family.
Ingredients You’ll Need
Before you begin, gather the following ingredients:
- 4 cups fresh rhubarb, cut into 1-inch pieces
- 4 cups fresh strawberries, hulled and sliced
- 4 cups granulated sugar
- 1/2 cup water
- 1 tablespoon lemon juice
- 1/4 teaspoon ground cinnamon (optional)
Preparing Your Equipment
Canning requires specific equipment to ensure safe and successful preservation. Make sure you have the following:
- Canning jars: Use pint or half-pint jars, sterilized according to the manufacturer’s instructions.
- Jar lids and rings: New lids are essential for a good seal. Rings can be reused.
- Canning pot: A large pot with a rack to hold jars submerged in water.
- Jar lifter: A tool to safely lift hot jars from the boiling water.
- Ladle: To carefully pour the hot pie filling into the jars.
- Funnel: To prevent spills when filling the jars.
- Measuring cups and spoons: For accurate ingredient measurements.
- Clean kitchen towels: To dry jars and lids.
Step-by-Step Guide to Canning Strawberry Rhubarb Pie Filling
1. Prepare the fruit: Wash and cut the rhubarb into 1-inch pieces. Hull and slice the strawberries.
2. Combine ingredients: In a large saucepan, combine the rhubarb, strawberries, sugar, water, lemon juice, and cinnamon (if using).
3. Bring to a boil: Bring the mixture to a rolling boil over medium-high heat, stirring frequently to prevent sticking.
4. Reduce heat and simmer: Reduce heat to low and simmer for 10 minutes, stirring occasionally.
5. Fill jars: Carefully ladle the hot pie filling into the sterilized jars, leaving 1/2 inch of headspace.
6. Remove air bubbles: Use a non-metallic utensil to remove any air bubbles.
7. Wipe jar rims: Wipe the rims of the jars clean with a damp cloth.
8. Apply lids and rings: Place the lids on the jars and screw on the rings until they are fingertip tight.
9. Process in boiling water bath: Place the jars in the canning pot, ensuring they are fully submerged in boiling water. Process for 10 minutes for pint jars or 5 minutes for half-pint jars.
10. Remove jars: Carefully lift the jars from the boiling water bath and place them on a clean kitchen towel.
11. Cool completely: Allow the jars to cool completely undisturbed for 24 hours.
12. Check seals: After cooling, press down on the center of the lid. If it doesn’t move, the jar is sealed.
Tips for Success
- Use high-quality fruit: Fresh, ripe strawberries and rhubarb will result in the best-tasting pie filling.
- Don’t overcook: Overcooked pie filling can become mushy. Simmer for the recommended time and no longer.
- Properly sterilize jars: Sterilization is crucial for safe canning. Follow the manufacturer’s instructions for your jars.
- Use a pressure canner for high-altitude canning: If you live at a higher altitude, you may need to adjust the processing time or use a pressure canner.
- Store in a cool, dark place: Once the jars are sealed, store them in a cool, dark place for up to a year.
Enjoying Your Canned Strawberry Rhubarb Pie Filling
Once your pie filling is canned and sealed, you can enjoy it in many ways:
- Classic Strawberry Rhubarb Pie: Use it as the filling for your favorite pie crust.
- Strawberry Rhubarb Crisp: Top the filling with a buttery oat crumble for a warm and comforting dessert.
- Strawberry Rhubarb Cobblers: Bake the filling with a biscuit or cake topping for a quick and easy dessert.
- Strawberry Rhubarb Jam: Use the filling as a base for a delicious homemade jam.
- Yogurt Topping: Add a spoonful to your yogurt for a sweet and tart breakfast or snack.
Beyond the Basics: Experimenting with Flavors
While the classic strawberry rhubarb pie filling is delicious, you can also add other flavors to create unique variations. Here are a few ideas:
- Citrus Twist: Add a tablespoon of orange or lemon zest for a citrusy kick.
- Spiced Delight: Add a pinch of ginger, nutmeg, or allspice for a warm and aromatic flavor.
- Berry Blend: Include other berries like raspberries, blueberries, or blackberries for a mixed berry pie filling.
Preserving Summer’s Sweetness: A Culinary Legacy
Canning strawberry rhubarb pie filling is not just about preserving a delicious treat; it’s about preserving a piece of summer, a reminder of warm days and sweet flavors. It’s a culinary legacy you can pass down to future generations, ensuring they can enjoy the taste of your homemade pie, even when the strawberries and rhubarb are long gone.
Answers to Your Most Common Questions
Q: How long can I store canned pie filling?
A: Properly canned strawberry rhubarb pie filling can last for up to a year in a cool, dark place.
Q: Can I freeze canned pie filling?
A: While you can freeze canned pie filling, it’s not recommended. Freezing can affect the texture and consistency of the filling.
Q: What if the lid doesn‘t seal properly?
A: If the lid doesn‘t seal properly, the pie filling will not be safe to eat. You can try re-processing the jar, but it’s best to discard it if you’re unsure.
Q: Can I use frozen strawberries and rhubarb?
A: It’s best to use fresh strawberries and rhubarb for canning. Frozen fruit can release excess moisture, affecting the consistency of the filling.
Q: What if I don’t have a canning pot?
A: If you don’t have a canning pot, you can use a large stockpot or a Dutch oven. Make sure the pot is deep enough to submerge the jars completely in water.