Rhubarb’s tangy flavor makes it a standout in pies and desserts, but fresh rhubarb isn’t always easy to find year-round. That’s where our canned rhubarb pie filling recipe comes in. It lets us enjoy that perfect balance of tart and sweet anytime, with the convenience of pantry-ready goodness.
Making your own canned pie filling means controlling the ingredients and avoiding preservatives found in store-bought versions. Plus, it’s a great way to preserve a summer harvest or stock up when rhubarb is in season. Whether you’re planning a classic rhubarb pie or want a versatile filling for crisps and tarts, this recipe delivers consistent flavor and texture every time.
Ingredients
To create our Canned Rhubarb Pie Filling, we will need fresh and quality ingredients that ensure a delicious tangy flavor and ideal texture. Here is the precise list of ingredients, organized in order of use, to guide us through the process smoothly:
- 4 cups fresh rhubarb (chopped into 1/2-inch pieces)
- 2 1/2 cups granulated sugar
- 3/4 cup water
- 3 tablespoons cornstarch (for thickening)
- 1/2 teaspoon ground cinnamon (optional, adds warmth)
- 1/4 teaspoon salt
- 1 tablespoon lemon juice (enhances tartness and preserves color)
| Ingredient | Quantity | Preparation |
|---|---|---|
| Fresh rhubarb | 4 cups | Chopped into 1/2-inch pieces |
| Granulated sugar | 2 1/2 cups | |
| Water | 3/4 cup | |
| Cornstarch | 3 tablespoons | For thickening |
| Ground cinnamon | 1/2 teaspoon | Optional |
| Salt | 1/4 teaspoon | |
| Lemon juice | 1 tablespoon | Freshly squeezed |
These ingredients combine to deliver a richly balanced pie filling that captures the bright, tart essence of rhubarb with just the right sweetness and thickness. Our filling will be the perfect base for pies, crisps, or tarts throughout the year.
Equipment Needed
To make our Canned Rhubarb Pie Filling recipe perfectly, assembling the right equipment is essential. Here is what we recommend for a smooth and successful canning process:
- Large Saucepan or Stockpot: Choose a heavy-bottomed pot at least 6-quart capacity. It allows the rhubarb mixture to cook evenly without scorching.
- Measuring Cups and Spoons: For precise measurements of sugar, water, and cornstarch, use metric or standard cups and spoons.
- Mixing Bowls: Use medium to large bowls to prepare the rhubarb and dissolve the cornstarch slurry separately before cooking.
- Wooden Spoon or Heat-Resistant Spatula: Perfect for stirring the filling continuously to prevent lumps.
- Canning Jars with Lids and Bands: We recommend using half-pint or pint glass jars designed for canning to ensure a safe seal.
- Jar Funnel: A wide-mouth funnel helps fill jars cleanly without spilling the hot pie filling.
- Ladle: Use a large ladle to transfer hot filling into jars safely and efficiently.
- Bubble Remover and Headspace Tool: This ensures no air bubbles remain trapped and the correct headspace is maintained for proper sealing.
- Canning Pot with Rack or Water Bath Canner: Needed to process jars in boiling water for safe preservation.
- Clean Kitchen Towels: Use these to wipe jar rims and handle hot jars.
Below is a quick reference table of key equipment with their purpose:
| Equipment | Purpose |
|---|---|
| Large Saucepan | Cook rhubarb filling evenly |
| Measuring Cups/Spoons | Accurate ingredient measurement |
| Mixing Bowls | Prep ingredients and mix cornstarch slurry |
| Wooden Spoon/Spatula | Stir filling to prevent lumps |
| Canning Jars with Lids | Store and preserve pie filling |
| Jar Funnel | Cleanly fill jars |
| Ladle | Transfer hot filling safely |
| Bubble Remover/Headspace Tool | Remove air bubbles and maintain headspace |
| Water Bath Canner with Rack | Safely process jars to seal and preserve |
| Clean Kitchen Towels | Wipe jar rims and handle hot jars |
Having these tools ready before starting helps us move through the canning process confidently and efficiently. It also ensures the canned rhubarb pie filling retains its vibrant tang and perfect texture for use whenever we want.
Prep Work
Proper Prep Work ensures our canned rhubarb pie filling turns out perfectly balanced and preserves its vibrant flavor. Let’s get everything ready before we start cooking and canning.
Preparing the Rhubarb
We begin with fresh, firm stalks of rhubarb. Wash the rhubarb thoroughly under cold water to remove any dirt. Then, trim off the leaves and the tough ends. Leaves are toxic and must be discarded carefully.
Next, we cut the rhubarb into 1/2-inch pieces to maintain the ideal texture in the filling. Consistent chunk sizes help the rhubarb cook evenly, retaining some bite without turning mushy.
Measuring and Organizing Ingredients
Accurate measuring guarantees the perfect taste and consistency of our canned filling. Let’s organize all of our ingredients before heating:
| Ingredient | Quantity | Notes |
|---|---|---|
| Fresh rhubarb | 4 cups (chopped) | 1/2-inch pieces |
| Granulated sugar | 2 1/2 cups | Adjust for sweetness |
| Water | 3/4 cup | For dissolving sugar and cooking |
| Cornstarch | 3 tablespoons | Thickening agent |
| Ground cinnamon (opt) | 1/2 teaspoon | Optional, adds warmth |
| Lemon juice (opt) | 1 tablespoon | Enhances tartness and preserves color |
Measuring spoons and cups must be ready at hand. We recommend placing ingredients in small bowls or containers for smooth workflow. Having a clean workspace reduces cleanup stress and streamlines the process.
Making the Canned Rhubarb Pie Filling
Let’s carefully prepare our canned rhubarb pie filling step by step to preserve its classic tangy flavor and perfect texture for year-round use.
Cooking the Rhubarb Mixture
Begin by placing the 4 cups of fresh, chopped rhubarb into a large saucepan. Add 3/4 cup of water to prevent the rhubarb from sticking or burning while cooking. Over medium heat, cook the rhubarb, stirring frequently to break down the stalks evenly.
We want to reach a soft yet slightly firm consistency that maintains the rhubarb’s natural texture. This will usually take about 10 minutes. Make sure you watch closely to avoid overcooking, which can make the filling too mushy.
Adding Sweeteners and Thickening Agents
Once the rhubarb has softened, it’s time to sweeten and thicken the filling to achieve that perfect pie-ready consistency.
We will:
- Gradually stir in 2 1/2 cups of granulated sugar ensuring it dissolves completely.
- In a separate small bowl, mix 3 tablespoons of cornstarch with a little cold water to create a smooth slurry.
- Slowly add the cornstarch slurry to the rhubarb mixture while stirring continuously to prevent lumps.
Bring the mixture back to a gentle boil and cook for an additional 2-3 minutes until it thickens to a glossy, sauce-like texture.
For an optional flavor boost, fold in:
| Ingredient | Quantity | Purpose |
|---|---|---|
| Ground cinnamon | 1/2 teaspoon | Adds warm, spicy undertone |
| Fresh lemon juice | 1 tablespoon | Enhances tartness and balance |
Stir these in at the end of the cooking process to preserve their brightness and aroma.
“The key to a successful canned rhubarb pie filling lies in balancing the tartness with just the right sweetness and achieving a thickened consistency that will hold up perfectly in pies and desserts.“
We are now ready to ladle the hot filling into sterilized jars for canning, ensuring delicious homemade rhubarb treats anytime.
Canning Process
To preserve the canned rhubarb pie filling safely and retain its vibrant flavor, we follow a precise canning process. This ensures long-lasting storage and preserves the tangy essence of rhubarb for year-round enjoyment.
Sterilizing Jars and Lids
Proper sterilization of jars and lids is essential to prevent spoilage and bacterial growth.
- Wash jars and lids in hot, soapy water. Rinse thoroughly.
- Sterilize jars by placing them in a large boiling water canner for 10 minutes.
- Keep jars hot until ready to fill to prevent breakage.
- Boil lids separately for 5 minutes and keep them warm in hot water.
“Sterilizing jars and lids is the first critical step to ensure our homemade rhubarb filling stays safe and delicious for months.”
Filling and Sealing Jars
- Use a ladle to fill sterilized jars with the hot rhubarb pie filling, leaving a 1/2 inch headspace at the top.
- Remove air bubbles by sliding a non-metallic spatula along the jar’s interior.
- Wipe the rims thoroughly with a clean, damp cloth to remove residue.
- Place the sterilized lids on jars and screw on bands until fingertip-tight (not too tight).
| Step | Detail |
|---|---|
| Headspace | 1/2 inch (1.27 cm) |
| Air bubble removal | Use non-metallic spatula |
| Lid tightening | Fingertip-tight (not over-tight) |
Processing in a Water Bath
- Submerge the filled jars completely in a boiling water bath canner.
- Process pint jars for 15 minutes; process quart jars for 20 minutes.
- Adjust processing time based on altitude if necessary (see note below).
- Remove jars carefully and place them on a towel to cool.
- Leave undisturbed for 24 hours to allow sealing.
| Jar Size | Processing Time (Minutes) |
|---|---|
| Pint | 15 |
| Quart | 20 |
Altitude Adjustments: Add 1 minute for each 1,000 feet above 1,000 feet elevation.
Storage Tips
Proper storage is essential to maintain the flavor, texture, and safety of our canned rhubarb pie filling. Here are key steps to ensure our homemade filling stays fresh and delicious:
- Cool jars completely at room temperature after processing. Avoid moving or tilting jars during the first 24 hours to ensure proper sealing.
- After cooling, check each lid for an airtight seal by pressing the center. A sealed lid will not flex up or down. If any jars fail to seal, refrigerate and use those first.
- Store sealed jars in a cool, dark, and dry place. Ideal storage temperatures range from 50°F to 70°F to preserve the tangy flavor and consistency.
- Properly sealed and stored jars retain quality for up to 12 months. Label jars with the canning date for easy rotation.
- Once opened, refrigerate the jar and use the filling within 5 to 7 days to maintain freshness.
- Avoid exposing jars to direct sunlight or heat sources which can degrade the filling’s quality.
| Storage Tip | Details |
|---|---|
| Cooling time | 24 hours at room temperature |
| Sealing check | Lid center should not flex |
| Storage environment | Cool, dark, dry place (50°F–70°F) |
| Shelf life (sealed jars) | Up to 12 months |
| Once opened storage | Refrigerate, use within 5-7 days |
| Avoid | Direct sunlight, heat sources |
“A well-stored jar of canned rhubarb pie filling can bring seasonal tartness to desserts year-round.”
Following these storage tips ensures our homemade filling stays as vibrant and luscious as the day we canned it.
Using the Canned Rhubarb Pie Filling
We can enjoy the versatility of our canned rhubarb pie filling in many delicious ways. Whether we’re baking or trying creative serving ideas, this ready-to-use filling saves time while delivering that vibrant tart flavor in every bite.
Baking with the Filling
Our canned rhubarb pie filling is perfectly formulated for effortless baking. Here are key tips to maximize its use in the oven:
- Preheat the oven to 375°F (190°C) for even baking.
- Use the canned filling straight from the jar—no need for thawing or additional thickening.
- Pour the filling into a prepared pie crust and cover with a top crust, lattice, or crumble topping.
- To prevent soggy crusts, brush the crust edges with an egg wash (1 beaten egg with a tablespoon of water).
- Bake for 45 to 50 minutes or until the crust is golden and the filling bubbles.
- For a crisp topping, sprinkle sugar on the top crust before baking.
| Baking Step | Details |
|---|---|
| Oven temperature | 375°F (190°C) |
| Baking time | 45–50 minutes |
| Crust options | Single, double, lattice, crumble |
| Egg wash | 1 egg + 1 tbsp water |
| Sugar topping | Optional for crispiness |
Using the canned filling ensures consistent sweetness and texture. The natural tartness of rhubarb paired with the thickened, glossy sauce enhances each bite of our homemade pies.
Other Serving Suggestions
Beyond classic pies, our canned rhubarb pie filling adds a tangy twist to various desserts and dishes:
- Tarts and galettes: Spoon filling into a tart shell or rustic galette crust for quick elegant treats.
- Crisps and crumbles: Layer filling under a buttery oat or nut topping and bake until golden brown.
- Yogurt parfaits: Swirl filling through Greek yogurt and granola for breakfast or a light dessert.
- Pancake or waffle topping: Warm the filling slightly and drizzle over stacks for a fruity, tangy alternative to syrup.
- Ice cream sauce: Serve chilled filling over vanilla or coconut ice cream for refreshing flavor contrast.
“Having this canned rhubarb pie filling on hand allows us to create quick and delightful dishes any time, keeping the essence of fresh rhubarb alive throughout the year.”
By experimenting with these serving ideas, we keep our use of this homemade filling exciting, turning an ingredient into countless delightful experiences.
Conclusion
Making our own canned rhubarb pie filling is a rewarding way to enjoy that perfect tangy flavor all year long. It gives us control over ingredients and guarantees freshness without preservatives.
With just a little prep and careful canning, we can preserve the vibrant taste and texture of rhubarb from peak season to any season. Plus, having this versatile filling on hand opens up endless possibilities for quick and delicious desserts or snacks.
By following the steps and tips we’ve shared, we ensure every jar is safe, flavorful, and ready to elevate our baking and cooking adventures whenever we want.
Frequently Asked Questions
What are the benefits of making homemade canned rhubarb pie filling?
Homemade canned rhubarb pie filling offers tangy flavor, year-round availability, control over ingredients, and no preservatives. It’s a great way to preserve rhubarb and enhance various desserts like pies, crisps, and tarts.
What ingredients are needed for rhubarb pie filling?
You’ll need fresh rhubarb, granulated sugar, water, cornstarch, and optional ground cinnamon and lemon juice for added flavor and balanced taste.
What equipment is essential for making and canning rhubarb pie filling?
You’ll need a large saucepan, measuring cups, mixing bowls, canning jars, and sterilized lids to ensure a smooth cooking and safe preserving process.
How should I prepare rhubarb before making the filling?
Use fresh, firm stalks, wash thoroughly, discard leaves, and cut into 1/2-inch pieces for even cooking and perfect filling consistency.
What is the basic cooking process for rhubarb pie filling?
Cook chopped rhubarb in water until soft but firm, then add sugar and a cornstarch slurry for thickening. Optional cinnamon and lemon juice enhance the flavor.
How do I safely preserve rhubarb pie filling through canning?
Sterilize jars and lids, fill with hot filling leaving 1/2 inch headspace, remove air bubbles, seal, and process in a boiling water bath following specified times and altitude adjustments.
What storage tips ensure the best quality of canned rhubarb pie filling?
Store sealed jars in a cool, dark, dry place (50°F-70°F), check seals after 24 hours, keep up to 12 months unopened, and refrigerate after opening for up to 5-7 days.
Can I use canned rhubarb pie filling in desserts other than pies?
Yes! It’s great in tarts, crisps, yogurt parfaits, as pancake topping, or ice cream sauce—offering versatile and easy ways to enjoy rhubarb all year.