Canning Rhubarb Strawberry Pie Filling is an age-old technique that allows you to preserve the vibrant flavors of seasonal produce, making them accessible year-round. When it comes to rhubarb and strawberries, their flavors complement each other beautifully—the tartness of rhubarb enhances the natural sweetness of strawberries, creating a perfect balance. This makes rhubarb strawberry pie filling a favorite among dessert enthusiasts who appreciate the art of homemade baking.
The process of canning not only protects the freshness of these ingredients but also ensures that every pie baked during the off-season tastes like it was made with freshly picked fruit. Whether you’re planning to enjoy a cozy slice on a winter evening or share a homemade treat with loved ones, canning this delightful pie filling can bring the warmth of summer into any season.
Health Benefits of Rhubarb and Strawberries
Before diving into the canning process, let’s explore the health benefits of the star ingredients in this recipe. Rhubarb, often considered a vegetable, is packed with nutrients like fiber, vitamin K, and antioxidants, which are essential for digestive health and bone strength. Its tart flavor complements the sweetness of strawberries, creating a balanced pie filling. Strawberries, on the other hand, are rich in vitamin C, manganese, and vital antioxidants, promoting heart health and reducing inflammation. Together, these ingredients offer a nutritious addition to your dessert repertoire, making each slice of pie not only delicious but also beneficial to your health.
Nutritional Information: Calories
To help you better understand the nutritional value of your canned rhubarb strawberry pie filling, here is a breakdown of the calorie content per serving. By knowing what’s in each slice, you can make informed choices that align with your dietary goals. Below is a simple table illustrating the approximate calorie count of each primary ingredient:
| Ingredient | Quantity (per jar/serving) | Calories |
|---|---|---|
| Rhubarb | 1 cup | 26 |
| Strawberries | 1 cup | 49 |
| Sugar | 1/2 cup | 387 |
| Cornstarch | 2 tablespoons | 60 |
Keep in mind that the total calorie count will vary depending on the exact quantities and specific recipe adjustments you make during the canning process. Enjoy your delicious pie knowing its nutritional profile!
What You Need to Know About Rhubarb and Strawberry Pairing
Rhubarb and strawberries are a match made in culinary heaven, each complementing the other with their unique flavors and textures. Rhubarb, with its tart and tangy profile, balances beautifully with the natural sweetness of strawberries, creating a harmonious blend that is both refreshing and vibrant. The juxtaposition of these tastes is not only pleasing to the palate but also adds a dynamic layer to various desserts, especially pies.
When selecting ingredients, choose rhubarb stalks that are firm and blemish-free, and opt for strawberries that are deep red and fragrant for a richer flavor profile. This iconic pairing is not only about taste; it brings together the bright red hues and contrasting textures of the two, resulting in a visually appealing and sensational treat. Whether in pies, jams, or sauces, rhubarb and strawberries create an unmatched synergy that captures the essence of summer.
Essential Ingredients for Canning Rhubarb Strawberry Pie Filling
Creating a successful pie filling begins with selecting the freshest ingredients. Here’s a list of essentials you’ll need:
- Rhubarb: You’ll need about 4 cups of chopped rhubarb. Choose firm, crisp stalks for the best flavor and texture.
- Strawberries: A key component, use 4 cups of hulled and sliced strawberries. Opt for ripe, fragrant berries as they yield the sweetest filling.
- Sugar: Typically, 1 to 1 1/2 cups of granulated sugar balances the tartness of the rhubarb while enhancing the strawberry sweetness.
- Clear Jel: For thickening, 1/4 cup of Clear Jel is ideal since it remains stable during processing and storage.
- Lemon Juice: Use 1/4 cup of bottled lemon juice to add acidity, which is essential for preserving the filling’s color and freshness.
- Water: About 1 cup of water is used to dissolve the Clear Jel and ensure even consistency.
- Ground Cinnamon (optional): If desired, add 1/2 teaspoon to infuse a warm, spicy note to the filling.
With these ingredients prepared, you’re all set to follow the canning process and capture the taste of summer in every jar.
Step-by-Step Guide to Canning Rhubarb Strawberry Pie Filling
- Preparation:
- Wash and chop rhubarb into 1-inch pieces.
- Hull and halve the strawberries.
- Sterilize your jars and lids by boiling them in water for at least 10 minutes.
- Cooking:
- In a large pot, combine the rhubarb, strawberries, sugar, and lemon juice.
- Slowly bring the mixture to a simmer, stirring occasionally to dissolve the sugar.
- Thickening:
- Mix Clear Jel or cornstarch with a little water to create a slurry.
- Stir the slurry into the fruit mixture, ensuring it’s well incorporated and the filling thickens evenly.
- Canning:
- Carefully ladle the hot pie filling into the sterilized jars, leaving 1/2 inch of headspace.
- Wipe the rims clean, place the lids on top, and screw on the bands until fingertip-tight.
- Processing:
- Process the jars in a boiling water bath for 20 minutes.
- Remove and allow them to cool for 24 hours. Listen for the satisfying “ping” sound that indicates a proper seal.
Tips for Canning Rhubarb Strawberry Pie Filling Without Complications
- Choose Quality Produce: Start with the freshest rhubarb and strawberries you can find. Avoid using overripe or mushy fruit, as this can affect both the flavor and texture of your pie filling.
- Maintain Cleanliness: Ensure all your equipment, including jars, lids, and utensils, are thoroughly sterilized to prevent bacterial growth and guarantee a safe canning process.
- Accurate Measurements: Stick to the recommended amounts of sugar, lemon juice, and thickening agent. These ingredients not only affect taste but also play a crucial role in the preservation and consistency of your pie filling.
- Temperature Control: Gradually heat your fruit mixture to allow the flavors to blend well without scorching. Stirring frequently will help evenly distribute the heat and incorporate the thickening agent.
- Seal and Store Correctly: After processing, ensure the jars are stored in a cool, dark place. Proper sealing is essential to maintain the filling’s freshness and to prevent spoilage.
By following these steps, you can minimize complications and enjoy your homemade rhubarb strawberry pie filling throughout the year.
Using Clear Jel in Strawberry Rhubarb Pie Filling Recipes
Clear Jel is a preferred thickening agent for canning pie fillings due to its superior texture and stability when heated. Here’s how to use Clear Jel effectively in your strawberry rhubarb pie filling:
- Measure Appropriately:
- Ensure you have the correct amount of Clear Jel to achieve your desired consistency. Typically, about 1/4 cup of Clear Jel is used for every quart of pie filling.
- Create a Slurry:
- In a separate bowl, mix the measured Clear Jel with a small amount of cold water to form a smooth slurry. This prevents clumping when added to the hot fruit mixture.
- Incorporate Gradually:
- Slowly stir the slurry into the simmering fruit mixture. This gradual incorporation helps distribute the thickening evenly, eliminating lumps and ensuring a smooth texture.
- Monitor the Consistency:
- Heat the mixture while stirring constantly. The filling should start to thicken as it reaches a simmer. Adjust heating to maintain a gentle simmer if necessary.
- Use Immediately:
- Once the desired thickness is reached, promptly ladle the pie filling into sterilized jars. Hot filling ensures a proper seal during canning.
- Process as Required:
- Follow your canning recipe’s protocol for processing times in a boiling water bath to ensure the filling’s safety and shelf-life.
By using Clear Jel, you ensure your strawberry rhubarb pie filling remains stable and preserves its texture, providing a delightful eating experience once it’s transformed into a pie.
Exploring Ball Canning Rhubarb Strawberry Pie Filling Techniques
Ball canning techniques offer a reliable method for preserving your rhubarb strawberry pie filling while ensuring both safety and quality. Here’s a detailed exploration of the steps you’ll need to follow using these trusted guidelines:
- Sterilization:
- Begin by thoroughly washing your jars, lids, and bands with warm, soapy water.
- Place jars in a canner or large pot filled with water, ensuring they are fully submerged. Bring to a simmer (180°F/82°C) and let them sit until ready to use.
- Keep lids in a separate small pot of simmering water, not boiling, to preserve the sealing compound.
- Recipe Preparation:
- Ensure you have gathered all necessary ingredients: fresh rhubarb, strawberries, sugar, lemon juice, and Clear Jel.
- Properly measure each ingredient to maintain the balance of flavors and the necessary acidity for safe canning.
- Cooking and Thickening:
- Combine the chopped rhubarb and halved strawberries with sugar and lemon juice in a large, non-reactive pot.
- Stir the mixture over medium heat until the fruit releases its juices and the mixture begins to simmer.
- Separately, mix Clear Jel with cold water to form a slurry and gradually add it to the pot, stirring continuously to incorporate without clumping.
- Filling Jars:
- Using a sanitized ladle and funnel, fill the hot sterilized jars with the pie filling, leaving a 1/2-inch headspace at the top.
- Remove any air bubbles with a spatula or non-metallic utensil, adjusting the headspace as necessary.
- Sealing and Processing:
- Wipe the rims of the jars with a clean, damp cloth to ensure a perfect seal.
- Place the warmed lids on the jars and screw on the bands until fingertip-tight.
- Process the jars in a boiling water bath for the allocated time recommended in your canning guide, usually around 20 minutes for pint jars.
- Cooling and Storing:
- Once processing is complete, remove the jars and place them upright on a towel to cool undisturbed for 12 to 24 hours.
- Check the seals by pressing down on the center of each lid; a sealed lid will not pop back.
- Store jars in a cool, dark place to enjoy your rhubarb strawberry pie filling throughout the year.
Sweetening It Up: Strawberry Rhubarb Pie with Honey
- Preparation of Ingredients:
- Wash and dice 4 cups of rhubarb and hull and halve 3 cups of fresh strawberries.
- Measure out 1 cup of honey and the juice of one lemon for natural sweetness and acidity.
- Prepare your thickening agent, such as Clear Jel or cornstarch, by pre-mixing it with cold water.
- Cooking the Filling:
- Combine the chopped rhubarb, strawberries, honey, and lemon juice in a large pot.
- Stir over medium heat until the fruit softens and the mixture begins to simmer.
- Gradually add the thickening agent slurry, stirring constantly to avoid clumps, until the filling reaches the desired thickness.
- Preparing the Pie Crust:
- Line a pie dish with your chosen pie crust, ensuring it is evenly pressed against the sides.
- Poke holes in the base with a fork to prevent bubbling during baking.
- Filling and Assemblage:
- Pour the thickened fruit mixture into the prepared pie crust, spreading it out evenly.
- Use a lattice crust or a full top crust, crimping the edges to seal them with the bottom crust.
- Baking the Pie:
- Preheat your oven to 375°F (190°C).
- Bake the pie for 45-55 minutes, or until the crust is golden brown and the filling is bubbling.
- Allow the pie to cool for at least 2 hours before serving to ensure the filling sets properly.
Lucky Leaf Strawberry Rhubarb Pie Filling Recipes You’ll Love
Classic Strawberry Rhubarb Pie
- Ingredients:
- 1 jar of Lucky Leaf Strawberry Rhubarb Pie Filling
- 1 pre-made pie crust (top and bottom)
- 1 tablespoon sugar
- 1 egg (beaten)
- Instructions:
- Preheat your oven to 375°F (190°C).
- Place the bottom pie crust in a 9-inch pie dish.
- Pour the Lucky Leaf Strawberry Rhubarb Pie Filling into the crust, spreading it evenly.
- Cover with the top pie crust, crimp the edges, and cut slits for venting.
- Brush the top crust with the beaten egg and sprinkle with sugar.
- Bake for 45-50 minutes or until the crust is golden brown.
- Cool before serving for best flavor.
Mini Strawberry Rhubarb Hand Pies
- Ingredients:
- 1 jar of Lucky Leaf Strawberry Rhubarb Pie Filling
- 2 sheets of puff pastry
- 1 egg (beaten)
- Powdered sugar (for dusting)
- Instructions:
- Preheat your oven to 400°F (200°C).
- Roll out the puff pastry sheets and cut them into squares.
- Spoon a dollop of pie filling onto each square, leaving edges clear.
- Fold the pastry over to create triangles, sealing the edges with a fork.
- Brush the tops with the beaten egg.
- Bake for 15-20 minutes or until golden and puffed.
- Dust with powdered sugar before serving.
Strawberry Rhubarb Crumble Bars
- Ingredients:
- 1 jar of Lucky Leaf Strawberry Rhubarb Pie Filling
- 1 ½ cups flour
- ½ cup sugar
- ½ cup butter (melted)
- ¾ cup oats
- Instructions:
- Preheat your oven to 350°F (175°C).
- Mix flour, sugar, and oats in a bowl. Stir in melted butter to form crumbs.
- Press half of the crumb mixture into a greased 9×9-inch baking dish.
- Spread the Lucky Leaf Pie Filling evenly over the crust.
- Top with remaining crumb mixture and press gently.
- Bake for 30-35 minutes or until crumbs are golden.
- Cool completely before cutting into bars.
Best Strawberry Rhubarb Canning Recipes for Beginners
Simple Strawberry Rhubarb Jam
- Ingredients:
- 4 cups rhubarb, chopped
- 4 cups strawberries, hulled and halved
- 1 cup granulated sugar
- 2 tbsp lemon juice
- Instructions:
- Combine rhubarb, strawberries, and sugar in a large pot.
- Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture thickens.
- Stir in lemon juice and continue to simmer for additional 5 minutes.
- Pour into sterilized jars, leaving 1/4 inch headspace. Seal and process in a water bath canner for 10 minutes.
Beginner-Friendly Rhubarb Strawberry Chutney
- Ingredients:
- 3 cups rhubarb, diced
- 3 cups strawberries, crushed
- 1 cup apple cider vinegar
- 2 cups brown sugar
- 1 tsp ground ginger
- Instructions:
- Combine all ingredients in a large saucepan.
- Bring to a boil over medium heat and then reduce to a simmer.
- Continue cooking until the chutney thickens, approximately 30 minutes.
- Ladle into hot sterilized jars, leaving 1/2 inch headspace. Seal and process in a boiling water bath for 15 minutes.
Quick Strawberry Rhubarb Compote
- Ingredients:
- 2 cups rhubarb, sliced
- 2 cups strawberries, quartered
- 1/2 cup honey
- 1 tsp vanilla extract
- Instructions:
- Place rhubarb and strawberries in a saucepan with honey.
- Cook over medium heat until the fruit begins to break down.
- Stir in vanilla extract and simmer until the mixture has a sauce-like consistency.
- Fill sterilized jars, leaving 1/2 inch headspace. Seal and process for 10 minutes in a water bath canner.
How to Can Rhubarb Pie Filling: Tips and Tricks
Canning rhubarb pie filling is a rewarding process that combines technique with creativity. Here are some essential tips and tricks to ensure your canning experience is successful and hassle-free:
- Select Fresh Ingredients:
- Choose firm, bright red rhubarb stalks to enhance both the flavor and color of your pie filling.
- Avoid using rhubarb leaves as they are toxic.
- Proper Preparation:
- Wash the rhubarb thoroughly and cut into uniform pieces for consistent cooking.
- Ensure all kitchen tools and surfaces are clean to maintain hygiene.
- Thickening Consistency:
- Use Clear Jel for a stable, lump-free consistency that holds up well in canned goods.
- Adjust the amount of thickening agent based on your desired consistency.
- Sterilize Jars:
- Boil jars and lids for at least 10 minutes to sterilize them properly, reducing the risk of contamination.
- Use clean tongs to handle jars to prevent touching them with your hands.
- Filling Jars:
- Leave appropriate headspace (about 1/2 inch) when filling jars to allow for expansion during processing.
- Remove air bubbles by gently tapping the jar or using a clean tool to stir.
- Sealing and Processing:
- Secure lids but do not over-tighten to allow air to escape during processing.
- Process the filled jars in a boiling water bath according to the recipe’s recommended time to ensure a proper seal.
- Cooling and Storage:
- Allow jars to cool slowly and listen for the “ping” sound, ensuring lids are sealed.
- Store the sealed jars in a cool, dark place to maintain their quality and flavor.
By following these tips, you can enjoy the tangy and sweet delight of homemade rhubarb pie filling long after the canning session.
Making Strawberry Rhubarb Pie Filling with Cornstarch: A Simple Method
Ingredients
- 4 cups fresh rhubarb, diced
- 3 cups fresh strawberries, hulled and sliced
- 1 1/2 cups granulated sugar
- 1/4 cup cornstarch
- 1/4 cup water
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
Preparation Steps
- Combine Fruits: In a large saucepan, mix the rhubarb, strawberries, and sugar together.
- Simmer: Cook over medium heat, stirring occasionally until the fruits start to release their juices.
- Make the Slurry: In a small bowl, combine cornstarch and water to create a smooth slurry.
Thickening
- Incorporate the Slurry: Slowly stir the cornstarch slurry into the simmering fruit mixture to avoid lumps.
- Bring to Boil: Allow the mixture to come to a gentle boil, stirring continuously until it thickens.
Final Touches
- Add Flavors: Remove from heat and stir in the lemon juice and vanilla extract for an enhanced flavor profile.
- Cool Down: Let the filling cool before using it in your pie or storing it.
Using cornstarch in your pie filling results in a deliciously thick and glossy texture that’s perfect for showcasing the sweet-tart flavors of rhubarb and strawberries.
Preserving Freshness: Storing Canned Rhubarb Strawberry Pie Filling
Proper storage of canned rhubarb strawberry pie filling is crucial to preserving its freshness and flavor. Follow these steps to ensure your pie filling remains in optimal condition:
- Cool Down Completely: After processing, allow your jars to cool completely at room temperature for 24 to 48 hours. This helps ensure a strong seal.
- Check Seals: Before storing, double-check that each jar has sealed properly. The lid should not flex up and down when pressed.
- Label and Date: Always label your jars with the contents and date of canning. This helps you keep track of shelf life and batch information.
- Store in a Cool, Dark Place: Choose a location with a stable, cool temperature away from direct sunlight. A pantry or a cellar is ideal for long-term storage.
- Inspect Regularly: Periodically inspect your stored jars for any signs of spoilage, such as discoloration, mold, or unsealed lids. Discard any compromised jars immediately.
By adhering to these storage guidelines, your canned pie filling can remain fresh and delicious for up to a year, ready to be enjoyed whenever you crave a slice of homemade pie.
Creative Uses for Canned Strawberry Rhubarb Pie Filling
Canned strawberry rhubarb pie filling can be a versatile ingredient that goes beyond traditional pies. Here are some creative steps for using this delicious filling in diverse desserts and treats:
- Strawberry Rhubarb Parfaits: Layer the pie filling with your choice of yogurt or whipped cream in a glass, adding granola or crushed biscuits for texture. Serve chilled for a refreshing dessert.
- Fruit-Filled Hand Pies: Use pre-made pastry dough or make your own, cut into circles or squares, and place a spoonful of filling in the center. Fold and crimp the edges, then bake until golden for a delightful, portable treat.
- Breakfast Oatmeal Topper: Add a spoonful of filling over your bowl of oatmeal or overnight oats for a burst of fruity flavor to start your day.
- Ice Cream Sundae Sauce: Warm the pie filling slightly and pour it over vanilla ice cream for an easy, fruity ice cream sundae with a classic flavor combination.
- Strawberry Rhubarb Bars: Using a base of crushed cookies or graham crackers, layer the filling, and finish with a streusel topping. Bake until set, then cool for a delicious bar dessert.
By exploring these creative applications, you can enjoy the unique taste of strawberry rhubarb pie filling in a variety of delightful ways throughout the year.
Troubleshooting Common Issues in Canning Rhubarb Strawberry Pie Filling
When canning rhubarb strawberry pie filling, some common issues may arise, but they can often be resolved with a few straightforward steps:
- Runny Filling: If your pie filling is too watery, this might be due to insufficient thickening. Ensure you are using the correct amount of thickening agent like Clear Jel or cornstarch. If using cornstarch, it’s essential to mix it well with sugar to prevent clumping and ensure that you cook the mixture until properly thickened.
- Discolored Filling: Discoloration can occur if the fruit oxidizes or if the jars were not processed correctly. To prevent this, quickly blanching the rhubarb and using lemon juice can help maintain vibrant color. Ensure proper sterilization and processing times to avoid spoilage which might lead to discoloration.
- Jar Seal Issues: If jars do not seal correctly, check if the rims and lids are clean and free from any residue. It is crucial to leave the recommended headspace and confirm that the lids are screwed on tightly but not overtightened. Re-process any jars that did not seal within 24 hours.
- Fruit Floating in the Jar: Fruit might separate from the liquid if the canning process is rushed. To minimize this, gently pack your fruits into the jars and avoid rapid boiling, which can lead to separation. Stir the contents carefully before filling to distribute the fruit evenly.
- Off-flavor: An unusual or off-flavor in your pie filling can result from using overripe or poor-quality fruit. Always select fresh fruits and adhere to measured ingredients, avoiding substitutions that might alter the flavor balance.
By addressing these common issues with careful technique and attention to detail, your canned rhubarb strawberry pie filling can consistently result in delightful and shelf-stable outcomes.
Conclusion
Canning rhubarb strawberry pie filling is a rewarding endeavor that preserves the flavors of summer for year-round enjoyment. By understanding the basics of pairing rhubarb with strawberries and following step-by-step instructions, you can create a delicious, versatile filling. Whether you’re a novice or an experienced canner, these insights will enhance your canning skills and inspire new culinary adventures. Ready to get started? Gather your ingredients, follow the guidelines, and savor the sweet satisfaction of homemade pie filling. For more canning tips and recipes, explore additional resources to perfect your craft.
FAQs
Q: Can I use frozen rhubarb and strawberries for the filling?
A: Yes, you can use frozen rhubarb and strawberries. Be sure to thaw and drain them completely before use to reduce excess moisture, which could affect the thickness of the filling.
Q: How long does canned rhubarb strawberry pie filling stay good?
A: When stored correctly in a cool, dark place, canned rhubarb strawberry pie filling can last up to 12 months, maintaining its quality and flavor.
Q: Can I substitute another thickening agent for Clear Jel?
A: While Clear Jel is recommended for its stability during canning, you can use cornstarch as an alternative. However, adjustments to the processing time and technique may be necessary, and it might not be suitable for all canning recipes.
Q: What can I do if my jar doesn’t seal after processing?
A: If a jar does not seal, you can reprocess it within 24 hours. Ensure the jar rim is clean, replace the lid, and follow the recommended processing instructions again.
Q: Is it necessary to add lemon juice to the filling?
A: Yes, adding lemon juice is essential as it helps maintain the color and acidity level of the filling, which is crucial for both flavor preservation and safe canning practices.
