Canned Strawberry Rhubarb Pie Filling Strawberry rhubarb pie filling

Simple Strawberry Rhubarb Crisp Life Made Simple

Your canned Strawberry Rhubarb Pie Filling is not only great for making pies. Pies and Tarts: Of course, the most obvious use is in a classic strawberry rhubarb pie or tart. Also, make mini pies or tarts for individual servings. Cobbler or Crumble: Use your filling in a homemade cobbler or crumble. Top the filling with mixed flour, sugar, oats.

Canning Strawberry Rhubarb Pie Filling Creative Homemaking

Add the rhubarb, strawberries, sugar, cornstarch, salt, and lemon juice to a heavy-bottomed saucepan or Dutch oven. Mix well and cook over medium heat for 5-10 minutes. Stir often as this mixture can burn if left unattended. Reduce the heat to simmer and continue to cook, while stirring, for another 5-10 minutes.

Strawberry Rhubarb Pie Filling The Bewitchin' Kitchen

Strawberry rhubarb pie filling is classic for pie, cobbler, crisp, and more. Use this easy recipe to make the best strawberry rhubarb pie filling you've ever had, either raw, or a quick 5 minute method! Have you used a strawberry rhubarb pie recipe that has made you cook the fruit until it resembles jam?

Simply Loving Home May CanJam "RhubarbStrawberry Pie Filling"

Instructions. Preheat oven to 400°F. Drain the rhubarb and reserve the strawberry sauce from one can. In a small bowl, whisk together the sugar and cornstarch. Stir the strawberry sauce into the combined cornstarch-sugar mixture, and then gently fold in the rhubarb until incorporated. Fill a 9-inch pie pan with one crust and pour in fruit.

Strawberry Rhubarb pie filling homemade canning recipes

This delicious home-canned pie filling makes throwing together a homemade pie the work of minutes. Each jar makes 1 pie. Width of the pie is your choice: 20 or 23 cm (8 or 9 inch). This is a lab-tested recipe from the Bernardin Guide to Home Preserving. We also have listed recipes for Strawberry Pie Filling and Rhubarb Pie Filling on their own.

Strawberry Rhubarb Pie Filling Healthy Canning

Some people say to take a 1 litre jar, empty into a bowl, then mix in a half-litre (1 US pint) jar of plain canned stewed rhubarb, and use that, for a really fruity and generous rhubarb pie. Line a pie dish with a pie crust. Pour in your rhubarb pie filling and cover with another pie crust, solid or latticed, crimping edges to seal.

Simply Loving Home May CanJam "RhubarbStrawberry Pie Filling"

Using fresh rhubarb: pour the fresh lemon juice over the fruit and stir well. Add the sugar and cornstarch together then toss with the rhubarb. Pour into the pie crust. Using frozen and thawed rhubarb: drain any liquid into a small bowl and put the frozen fruit into a large pot on a burner over medium-high heat.

FOOD STORAGE Canning Strawberry Rhubarb Pie Filling YouTube

Begin by preheating your oven to 350 degrees F. Then, line a 9 x 13 baking pan with parchment paper. Spray with baking spray and set aside. With a stand (or handheld) mixer, cream together the butter and sugar until light and fluffy. Then, beat in the eggs one at a time along with the vanilla extract.

Simply Loving Home May CanJam "RhubarbStrawberry Pie Filling"

Bring a few quarts of water to a boil on the stove and blanch the strawberries for 30 seconds to 1 minute until they're heated through. Work in batches, and be gentle with the fruit so it doesn't fall apart. Remove them with a slotted spoon and keep them warm while making the clear gel mixture.

Strawberry Rhubarb Crisp (Best Recipe) Christina's Cucina

For each single quart jar of rhubarb pie filling, you will need: 3 ½ cups of rhubarb, washed and chopped. 1 cup granulated sugar. ¼ cup Clear Jel. ¾ cup cold water (or juice) ¼ cup bottled lemon juice. To yield a full 7-quart canner batch, the amounts are as follows: 6 quarts of rhubarb, washed and chopped. 7 cups granulated sugar.

Strawberry Rhubarb Pie Recipe Small Town Woman

Trim excess, roll & crimp the edge, brush with egg wash, and sprinkle with clear sparkling sugar. Bake for 20 minutes at 425 degrees F, then lower the oven temperature to 350 degrees F and bake for an additional 45 to 55 minutes, or until evenly browned and bubbling. Cool for 2 hours before cutting and serving.

Strawberry Rhubarb Pie Sally's Baking Addiction

Instructions. Add all of the ingredients into a medium sized pot. I used my KitchenAid ceramic pot so it didn't stick badly to the bottom. Mix together and cook over medium heat for 5-10 minutes, stirring often so it doesn't burn to the bottom. For another 5-10 minutes, bring the heat to simmer.


4 cups halved and hulled strawberries. Prepare canner, jars, and lids. In a large stainless steel saucepan, combine apples and orange zest and juice. Stir to coat apples thoroughly. Stir in rhubarb and sugar. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until rhubarb is tender.

Strawberry Dump Cake is made with only need 3 ingredients yellow cake

1. Add first three ingredients in large saucepan. 2. Cook on medium heat. Stir often until sugar is dissolved. 3.Add cornstarch and flour. Continue cooking over medium heat until mixture thickens. 4. Pour filling into sanitized jars and water bath for 15 minutes.

Canned Strawberry Rhubarb Pie Filling

Wash and hull the strawberries, then slice them into quarters or halves. Wash the rhubarb well and discard any leafy ends, which are poisonous. Chop the stalks into ½-inch pieces. Add the strawberries and rhubarb to a large bowl with the sugar, tapioca, flour, cinnamon, lemon juice, and lemon zest. Toss to distribute everything evenly, then.

Strawberry Rhubarb Pie Yummy Noises

Fill canner with water, making sure there is at least 1 inch of water above the jars. Bring the water to a boil. Process the jars in the boiling water for 30 minutes. Remove the jars from the canner and place on a towel on the kitchen counter to cool. Sealed jars can be stored in the pantry for 1-2 years.