Delicious Canned Strawberry Rhubarb Pie Filling Recipe

Looking for a delicious and convenient way to enjoy the perfect strawberry rhubarb pie all year round? Look no further! We have the ultimate solution for you – a canned strawberry rhubarb pie filling recipe that will have your taste buds dancing with delight. Imagine the sweet, juicy strawberries mingling with the tangy rhubarb, all wrapped in a flaky, buttery crust. Whether you’re a seasoned baker or just getting started in the kitchen, this recipe is a game-changer in terms of convenience and taste. So let’s dive right in and uncover the secrets to creating this delectable treat that will leave everyone begging for seconds.

Canned Strawberry Rhubarb Pie Filling Recipe

Introduction

Pie lovers rejoice! If you’re a fan of the classic combination of strawberries and rhubarb, then you’re in for a treat. In this article, we’ll be sharing a delightful recipe for canned strawberry rhubarb pie filling that you can enjoy all year round. Whether you’re a seasoned baker or new to the world of pies, this recipe is sure to impress. So grab your apron and let’s get started!

The Perfect Blend of Sweetness and Tartness

When it comes to pie fillings, striking the right balance between sweetness and tartness is crucial. The combination of succulent strawberries and tangy rhubarb creates a delightful contrast of flavors that will tantalize your taste buds. The sweetness of the strawberries complements the tartness of the rhubarb, resulting in a pie filling that is both refreshing and indulgent.

Choosing the Right Ingredients

To create the perfect canned strawberry rhubarb pie filling, you’ll need to gather the following ingredients:

• 4 cups of fresh strawberries, hulled and sliced
• 2 cups of rhubarb, diced
• 1 ½ cups of granulated sugar
• ¼ cup of cornstarch
• 1 tablespoon of lemon juice
• ½ teaspoon of vanilla extract
• A pinch of salt

Ensure that the strawberries and rhubarb are fresh and ripe for the best flavor. You can also experiment with using frozen strawberries if fresh ones aren’t available, but be sure to thaw them before using.

Preparing the Pie Filling

Now that you have your ingredients ready, let’s move on to preparing the pie filling. Follow these simple steps:

1. In a large saucepan, combine the strawberries, rhubarb, sugar, cornstarch, lemon juice, vanilla extract, and salt.
2. Place the saucepan over medium heat and stir the mixture until the sugar has dissolved and the fruits start to release their juices.
3. Continue cooking the mixture, stirring occasionally, until it thickens into a glossy and luscious filling. This should take about 10-15 minutes.
4. Once thickened, remove the saucepan from heat and let the filling cool to room temperature.

Canning the Pie Filling

Canning your strawberry rhubarb pie filling allows you to preserve it for future use, ensuring that you can enjoy a taste of summer even during the colder months. Here’s how you can go about canning your filling:

What You’ll Need:

• Canning jars with lids
• A canning pot or large stockpot
• A canning rack
• A jar lifter or tongs
• A funnel
• A ladle

The Canning Process:

1. Wash your canning jars, lids, and bands in hot, soapy water and rinse them well.
2. Place the jars in a canning pot or large stockpot, fill it with water, and bring it to a boil. Let the jars simmer in the boiling water for at least 10 minutes to sterilize them.
3. In a separate pot, bring water to a simmer. Place the lids and bands in the simmering water to soften the rubber seal.
4. Using a jar lifter or tongs, carefully remove the sterilized jars from the canning pot and place them on a clean towel or rack.
5. Place a funnel on top of a jar and ladle the cooled pie filling into the jar, leaving about ½ inch of headspace at the top.
6. Wipe the rim of the jar with a clean, damp cloth to remove any spills or residue.
7. Using a pair of tongs, remove a lid from the simmering water and place it on top of the jar. Secure it with a band, tightening it just until resistance is met.
8. Repeat the process for the remaining jars.
9. Once all the jars are filled and sealed, carefully place them back into the canning pot, ensuring that they are fully submerged in water.
10. Bring the water to a boil and process the jars for 15 minutes.
11. After the processing time is complete, turn off the heat and allow the jars to cool in the canning pot for 5 minutes.
12. Using a jar lifter or tongs, remove the jars from the water and place them on a clean towel or rack to cool completely.
13. Check the seals of the jars by pressing down on the center of the lid. If it doesn’t move or make a popping sound, the jar is properly sealed.
14. Label the sealed jars with the date and store them in a cool, dark place.

Enjoying Your Canned Strawberry Rhubarb Pie Filling

Now that you have your homemade canned strawberry rhubarb pie filling, the possibilities are endless. Here are a few ways you can enjoy it:

Classic Strawberry Rhubarb Pie

Pour the canned filling into a prepared pie crust and bake it until the crust turns golden brown and the filling is bubbling. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence.

Individual Hand Pies

Roll out some pie dough and cut it into circles. Spoon a generous amount of the canned filling onto one half of each circle, fold the dough over, and crimp the edges together. Bake until golden and enjoy these portable treats on-the-go.

Ice Cream Topping

Warm up the canned filling and drizzle it over a bowl of your favorite ice cream flavors. The combination of the warm, sweet filling and cold ice cream creates a delightful contrast of temperatures and textures.

Pancake Filling

Spread a spoonful of the canned filling onto your pancakes before rolling or folding them. This adds a burst of fruity flavor to your breakfast and makes for a memorable morning treat.

Creating your own canned strawberry rhubarb pie filling is a rewarding experience that allows you to savor the taste of summer all year round. With its perfect balance of sweetness and tartness, this versatile filling can be used in various desserts, ensuring that each bite is a burst of fruity goodness. So why not give this recipe a try and enjoy the flavors of strawberries and rhubarb in a delightful pie? Happy baking!

~Canning Stawberry Rhubarb Pie Filling With Linda's pantry~

Frequently Asked Questions

What ingredients do I need for a canned strawberry rhubarb pie filling?

To make canned strawberry rhubarb pie filling, you will need the following ingredients:
– 2 cups of sliced strawberries
– 2 cups of diced rhubarb
– 1 cup of granulated sugar
– 1/4 cup of cornstarch
– 1/2 teaspoon of lemon juice
– 1/4 teaspoon of vanilla extract
– 1/4 teaspoon of salt

Can I use frozen strawberries and rhubarb for this recipe?

Yes, you can use frozen strawberries and rhubarb if fresh ones are not available. Just make sure to thaw them before using and drain any excess liquid to ensure the right consistency for the filling.

How long can I store the canned strawberry rhubarb pie filling?

The canned strawberry rhubarb pie filling can be stored in a sealed jar or container in the refrigerator for up to 2 weeks. It is important to label the container with the date of preparation for reference.

Can I freeze the canned strawberry rhubarb pie filling?

Yes, you can freeze the canned strawberry rhubarb pie filling. Transfer it into a freezer-safe container, leaving some headspace for expansion, and store it in the freezer for up to 6 months. Thaw the filling in the refrigerator before using.

Can I use this canned pie filling for other desserts?

Absolutely! The canned strawberry rhubarb pie filling can be used as a delicious topping or filling for various desserts. You can use it in tarts, turnovers, cakes, or even as a filling for crepes and pastries.

How can I thicken the canned strawberry rhubarb pie filling if it’s too runny?

If the canned strawberry rhubarb pie filling turns out too runny, you can thicken it by mixing a tablespoon of cornstarch with a little water to make a slurry. Add the slurry to the filling and cook it over low heat until it thickens to the desired consistency.

Final Thoughts

The canned strawberry rhubarb pie filling recipe is a simple and delicious way to enjoy the flavors of summer all year round. With just a few ingredients and a little bit of time, you can create a sweet and tangy filling that is perfect for pies, tarts, or even as a topping for ice cream. The combination of strawberries and rhubarb creates a perfect balance of sweetness and tartness, making it a crowd-pleasing option for any dessert lover. Whether you’re an experienced baker or a novice in the kitchen, this recipe is a must-try. So, next time you’re in need of a quick and tasty dessert, look no further than this canned strawberry rhubarb pie filling recipe.