Strawberry – Rhubarb Pie Filling

Fresh strawberries and rhubarb can only be found on our local grocery store shelves in the early to mid May month. I wanted to find a way to have fresh local grown strawberries and rhubarb year round. We bought ourselves a pressure cooker / caner a couple of months ago, and I set off to look for canning recipes. This recipe is put out by the Ball jar company and we tweaked it a bit for our own method. We hope you like it as much we do.

Strawberry - Rhubarb Pie Filling
Print Recipe
Make this filling at the peak of rhubarb and strawberry season for that juicy ripe flavor year-round. Recipe excerpted from The All New Ball Book Of Canning and Preserving, published by Oxmoor House (2016).
Servings Prep Time
4 Pint Jars 40 Minutes
Cook Time Passive Time
20 Minutes 60 Minutes
Servings Prep Time
4 Pint Jars 40 Minutes
Cook Time Passive Time
20 Minutes 60 Minutes
Strawberry - Rhubarb Pie Filling
Print Recipe
Make this filling at the peak of rhubarb and strawberry season for that juicy ripe flavor year-round. Recipe excerpted from The All New Ball Book Of Canning and Preserving, published by Oxmoor House (2016).
Servings Prep Time
4 Pint Jars 40 Minutes
Cook Time Passive Time
20 Minutes 60 Minutes
Servings Prep Time
4 Pint Jars 40 Minutes
Cook Time Passive Time
20 Minutes 60 Minutes
Ingredients
Servings: Pint Jars
Instructions
Ball instructions
  1. Whisk together sugar, cornstarch, and cinnamon in a 4-qt. stainless steel or enameled saucepan until blended. Gradually whisk in water and lemon juice until smooth. Bring to a boil, stirring constantly over medium heat. Cook 1 minute or until mixture thickens. Add fruit; return to a boil, stirring constantly. Boil 1 minute. Stir in orange liqueur, if desired.
  2. Spoon hot pie filling evenly into jars, leaving 1/2-inch head-space. Center lid on jars. Apply bands, and adjust loosely. Let jars stand 2 hours on a wire rack or until cool. Place jars in freezer. Once pie filling is frozen, adjust bands to fingertip tight. Store in freezer 1 year. Thaw in refrigerator. Refrigerate after thawing, and use within 3 weeks.
Our method
  1. Whisk together sugar, cornstarch, and cinnamon in a 4-qt. stainless steel or enameled saucepan until blended. Gradually whisk in water and lemon juice until smooth. Bring to a boil, stirring constantly over medium heat. Cook 1 minute or until mixture thickens. Add fruit; return to a boil, stirring constantly. Boil 1 minute. Stir in orange extract, if desired.
  2. Spoon hot pie filling evenly into jars, leaving 1/2-inch head-space. Wipe jar rims with white vinegar, and center lid on jars. Apply bands, and adjust loosely. Place jars on wire rack in canner and set for 10 minutes. Follow canner directions before removing jars. Allow jars to cool before placing jars in freezer. Once pie filling is frozen, adjust bands to fingertip tight. Store in freezer 1 year. Thaw in refrigerator. Refrigerate after thawing, and use within 3 weeks.
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