Strawberry rhubarb pie has long been a favorite for its perfect balance of sweet and tart flavors. Making your own canned strawberry rhubarb pie filling lets us enjoy that classic taste anytime without the hassle of fresh fruit prep. It’s a great way to preserve the season’s bounty and have a ready-made dessert base on hand.
This recipe is straightforward and uses simple ingredients we often have in our pantry. By canning the filling ourselves, we control the sweetness and texture, ensuring every pie we bake is just right. Whether you’re an experienced canner or trying it for the first time, this method guarantees delicious results that bring a homemade touch to your pies all year round.
Ingredients
To create our homemade canned strawberry rhubarb pie filling, we carefully select ingredients that balance sweetness and tartness while ensuring a perfect texture for canning and baking. Below is a detailed list of ingredients with exact measurements and preparation notes:
| Ingredient | Quantity | Preparation Notes |
|---|---|---|
| Fresh strawberries | 4 cups (chopped) | Hull and chop into bite-sized pieces |
| Rhubarb stalks | 4 cups (chopped) | Trim ends, peel if fibrous, chop into 1/2-inch pieces |
| Granulated sugar | 3 cups | For sweetness control |
| Water | 1 cup | To dissolve sugar and cook fruit |
| Cornstarch (or clearjel) | 1/4 cup | Thickening agent |
| Lemon juice | 2 tablespoons | Enhances tartness and preserves color |
| Ground cinnamon (optional) | 1/2 teaspoon | Adds warm spice note |
| Salt | 1/4 teaspoon | Balances flavors |
Key points to consider:
- Fresh fruit quality is essential for the best flavor and texture in our canned filling.
- Using cornstarch or clearjel ensures the filling will thicken properly during cooking and maintain consistency after canning.
- Adding lemon juice is crucial not only for brightness but also for safe preservation.
We recommend preparing all ingredients before starting the cooking process to maintain smooth workflow and achieve the best results.
Equipment Needed
To create our Canned Strawberry Rhubarb Pie Filling flawlessly, having the right equipment is essential. This ensures safety, consistency, and the best final texture for our pie filling. Here is a detailed list and description of the tools you’ll need:
- Large Saucepan or Stockpot
We use this to cook the fruit mixture. Choose a heavy-bottomed pot to prevent scorching and promote even heating.
- Canning Jars and Lids
Proper canning jars specifically designed for water bath canning or pressure canning are necessary to preserve the filling safely.
- Jar Lifter
This tool securely lifts hot jars from boiling water, protecting our hands and maintaining jar integrity.
- Canning Funnel
A wide-mouth funnel makes transferring the hot pie filling into jars neat and efficient without spills.
- Bubble Remover or Non-metallic Spatula
We use this to remove air bubbles trapped inside jars before sealing, which is crucial for safe preserving.
- Ladle
A large ladle helps portion the filling evenly into jars.
- Clean Towels or Rags
These are for wiping jar rims to ensure a clean seal and for handling hot jars safely.
- Water Bath Canner or Large Stockpot with Lid and Rack
For sterilizing jars and processing filled jars in boiling water, a water bath canner or a compatible, large pot with a rack works perfectly.
| Equipment | Purpose | Notes |
|---|---|---|
| Large Saucepan or Stockpot | Cooking fruit filling | Heavy bottom preferred |
| Canning Jars and Lids | Storing and preserving the filling | Use jars designed for canning |
| Jar Lifter | Handling hot jars | Prevent burns and jar drops |
| Canning Funnel | Filling jars neatly | Avoid spills |
| Bubble Remover/Spatula | Removing air bubbles | Ensures safe preservation |
| Ladle | Portioning filling | For even jar fill levels |
| Clean Towels | Wiping rims and handling jars | For proper sealing and safety |
| Water Bath Canner/Rack | Processing jars in boiling water | Essential for safe canning |
Pro Tip: Always ensure all equipment is thoroughly sterilized and dried before starting our canning process to minimize contamination risk.
Having these tools ready keeps our canning process efficient and safe. With everything at hand, we can focus fully on creating the perfect homemade canned strawberry rhubarb pie filling every time.
Prep Work
Before we begin crafting our Canned Strawberry Rhubarb Pie Filling, precise prep work sets the foundation for a smooth cooking experience and exceptional flavor balance. Let’s focus on preparing the star fruits properly to ensure they shine in our filling.
Preparing the Strawberries
- Select ripe fresh strawberries that are bright red, firm, and free of bruises for optimal sweetness and texture.
- Rinse the strawberries gently under cold running water to remove dirt and debris.
- Remove the green caps and stems carefully using a paring knife or strawberry huller.
- Slice the strawberries into uniform pieces about ½ inch thick to promote even cooking and a consistent filling texture.
- Place the sliced strawberries in a large bowl and set aside, ensuring they remain cool to preserve their shape and fresh flavor.
Preparing the Rhubarb
- Choose fresh rhubarb stalks that are crisp, vibrant red or pinkish, and free from blemishes or stringy fibers. Avoid overly woody or pale stalks that affect texture.
- Rinse stalks thoroughly under cold water to remove any soil or residue.
- Trim off the leaf ends and any tough or woody sections.
- Cut the rhubarb into 1/2- to 1-inch pieces to match the strawberry size for a harmonious texture.
- Because rhubarb is naturally tart, handling it fresh and evenly sized will allow it to cook down evenly and blend well with the strawberries’ sweetness.
| Fruit | Preparation Details | Size for Filling |
|---|---|---|
| Strawberries | Rinse, hull caps, slice uniformly | ½ inch thick slices |
| Rhubarb | Rinse, trim ends, remove tough fibers | ½ to 1 inch pieces |
By preparing the strawberries and rhubarb carefully with these steps we set the stage for a perfectly balanced strawberry rhubarb pie filling that captures that iconic sweet-and-tart flavor we love.
Making the Pie Filling
Let’s start by combining our carefully prepared ingredients to create the perfect base for our canned strawberry rhubarb pie filling. Then, we will move on to cooking the mixture to develop a vibrant and thick consistency ready for canning.
Combining Ingredients
We begin by placing the sliced strawberries and cut rhubarb pieces into a large mixing bowl. These fresh fruits form the heart of our pie filling. Next, we add the granulated sugar, which balances the tartness of the rhubarb and enhances the natural sweetness of the strawberries.
To achieve a smooth and cohesive filling, we sprinkle the cornstarch (or clearjel) evenly over the fruit. This starch is crucial for thickening the mixture during cooking, preventing a runny texture.
We then pour in the fresh lemon juice, which plays a dual role: it brightens the flavor and acts as a natural preservative crucial for safe canning.
Optionally, we add a pinch of ground cinnamon for a subtle warmth that complements the fruity tartness. Finally, a small pinch of salt enhances all the flavors.
| Ingredient | Purpose |
|---|---|
| Strawberries | Base fruit, sweet flavor |
| Rhubarb | Tartness, texture base |
| Granulated Sugar | Sweetener |
| Cornstarch / Clearjel | Thickening agent |
| Lemon Juice | Flavor enhancer, preservative |
| Ground Cinnamon | Optional warm spice |
| Salt | Flavor enhancer |
We gently toss all these ingredients with clean hands or a spoon, making sure each fruit piece is evenly coated with sugar and starch for consistent flavor and texture across the filling.
Cooking the Mixture
Transfer the combined ingredients to a large saucepan or stockpot over medium heat. We cook the mixture slowly, stirring constantly with a non-metallic spatula to prevent sticking and clumping.
As the heat rises, the sugar will dissolve and juices begin to release from the fruit, creating a natural syrup. Keep stirring to evenly distribute heat and avoid scorching. The mixture will start to thicken and bubble—this is the cornstarch activating.
It’s important to maintain a steady simmer for about 10 to 15 minutes, until the filling achieves a glossy, thick consistency that coats the back of your spoon. The rich red color will deepen, signaling that our filling is ready to be canned.
“We know the filling is perfect when it clings lightly yet holds together, with visible fruit chunks suspended in a luscious sauce.”
Before transferring the hot filling to jars, remove it from heat and allow it to rest for a few minutes. This brief cooldown helps minimize air bubbles, which we can further remove during the canning process using a bubble remover or non-metallic spatula.
By carefully combining and cooking our ingredients, we create a vibrant, sweet-tart strawberry rhubarb pie filling that captures the essence of homemade pie — ready for preserving and enjoying any time of year.
Canning Process
Properly canning our homemade Canned Strawberry Rhubarb Pie Filling ensures long-lasting freshness and that classic sweet-tart flavor ready whenever we want. Let’s walk through the essential steps to safely preserve this delightful filling.
Sterilizing Jars and Lids
Before filling, it is critical to thoroughly sterilize our canning jars and lids to prevent contamination and spoilage. Follow these steps for spotless, safe jars:
- Wash jars and lids in hot soapy water, rinsing well.
- Place jars in a large pot or canner filled with boiling water. Boil for 10 minutes to sterilize.
- Simmer lids separately in hot water (not boiling) for 5 minutes to soften the sealing compound.
- Remove jars with a jar lifter carefully and place upside down on a clean towel to drain.
- Lay lids on a clean towel until ready to use.
“Sterilizing your jars and lids is non-negotiable. It guarantees the safety and quality of our pie filling.”
Filling and Sealing the Jars
Once our strawberry rhubarb pie filling is cooked and still hot, it’s time to fill jars properly:
- Use a canning funnel to cleanly pour filling into each sterilized jar.
- Leave a 1/2-inch headspace at the top of each jar to allow for expansion.
- Remove any air bubbles by gently sliding a non-metallic spatula or bubble remover around the inside edges.
- Wipe rims of the jars with a damp clean towel to ensure a perfect seal.
- Place the lids on each jar and screw on the metal bands until fingertip tight — not too tight.
| Step | Details |
|---|---|
| Headspace | 1/2 inch |
| Air bubble removal | Use non-metal spatula gently |
| Lid tightening | Fingertip tight, do not over-tighten |
Processing in a Water Bath
The final and most important step is processing the jars to seal and preserve the pie filling safely:
- Place a water bath canner or large stockpot with rack on the stove. Fill with enough water to cover jars by at least 1 inch.
- Bring water to a rolling boil before placing jars inside carefully using the jar lifter.
- Process jars for 15 minutes at a full boil. Adjust time if above 1,000 ft elevation (add 1 min per 1,000 ft).
- Turn off heat and wait 5 minutes.
- Carefully remove jars; place upright on a towel to cool undisturbed for 12–24 hours.
- Check seals once cool — lids should be concave and not flex when pressed.
| Processing Time | Water Cover | Elevation Adjustment |
|---|---|---|
| 15 minutes | 1 inch | +1 minute per 1,000 ft |
“The water bath process locks in freshness and guarantees our strawberry rhubarb pie filling stays safe and delicious for months.”
With careful attention to each step—sterilizing jars and lids, filling and sealing properly, and processing in a water bath—we ensure our canned filling will deliver the perfect balance of flavor and texture every time we enjoy it.
Tips for Best Results
To achieve the best results with our canned strawberry rhubarb pie filling recipe, we recommend following these expert tips carefully. Each step ensures vibrant flavor, optimal texture, and safe preservation.
Use Quality Fresh Fruit
Always select ripe, firm, and vibrant strawberries and crisp rhubarb stalks. Avoid bruised or overripe fruit to maintain the sweet-tart balance iconic to strawberry rhubarb pie. Fresh fruit quality directly impacts the final taste and texture.
Measure Ingredients Precisely
Accurate measurements are crucial for flavor and consistency. Use a kitchen scale or standard measuring cups and spoons to ensure the right balance of sugar, lemon juice, and thickener.
| Ingredient | Recommended Measurement |
|---|---|
| Strawberries | 4 cups sliced |
| Rhubarb | 4 cups cut pieces |
| Granulated Sugar | 2 to 2 ½ cups (adjust to taste) |
| Cornstarch (or ClearJel) | ½ cup |
| Lemon Juice | 2 tablespoons |
| Ground Cinnamon (optional) | ½ teaspoon |
| Salt | ⅛ teaspoon |
Prepare Ingredients Uniformly
Slice strawberries and rhubarb into similar-sized pieces, roughly ½ to 1 inch. Uniformity ensures even cooking and a balanced texture in the filling.
Stir Constantly While Cooking
Cook the mixture over medium heat and stir constantly with a non-metallic spatula or bubble remover. This prevents scorching and helps the cornstarch thicken the syrup evenly. Watch for the filling to reach a glossy consistency and become translucent, about 10 to 15 minutes.
“Constant stirring is key to a smooth, lump-free filling.”
Use ClearJel for Pie-Ready Texture
If you plan to bake directly with this filling, consider using ClearJel instead of cornstarch. ClearJel is designed for canning and maintains thickness after baking, preventing a watery pie filling.
Include Lemon Juice for Flavor and Safety
Lemon juice not only brightens flavor but also lowers pH for safe preservation. Never omit it from the recipe to ensure food safety during the canning process.
Sterilize Equipment Thoroughly
Before starting, sterilize jars, lids, and utensils in boiling water or a dishwasher cycle. Dry them completely to avoid contamination. Use a water bath canner or large pot with a rack to process jars properly.
Leave Correct Headspace When Filling Jars
Fill jars leaving ½-inch headspace at the top. This space is essential for sealing and allowing the filling to expand during processing without overflowing.
Remove Air Bubbles Before Sealing
Slide a non-metallic spatula or bubble remover along the inside edge of jars after filling to release trapped air. This step prevents jar breakage and ensures airtight sealing.
Adjust Boiling Time for Altitude
Processing time varies depending on your elevation. Use this table as a guide to adjust your water bath canning times:
| Elevation Range (feet) | Processing Time (minutes) | Additional Notes |
|---|---|---|
| 0–1,000 | 15 | Standard boiling time |
| 1,001–3,000 | 20 | Increase by 5 minutes |
| 3,001–6,000 | 25 | Increase by 10 minutes |
| Above 6,000 | 30 | Increase by 15 minutes |
Following these key tips helps us create homemade canned strawberry rhubarb pie filling with the perfect balance of flavor, texture, and shelf life — ensuring delightful pies all year round.
Using Your Canned Strawberry Rhubarb Pie Filling
Once we’ve carefully canned our strawberry rhubarb pie filling, it’s time to put it to delicious use. This versatile filling shines not only in classic pies but also in an array of creative desserts that celebrate its perfect balance of sweet and tart flavors.
Baking a Pie with the Filling
Using our canned strawberry rhubarb pie filling makes pie baking easy and satisfying. Here’s a straightforward approach to creating a flawless pie:
- Preheat oven to 425°F (220°C).
- Prepare a 9-inch pie crust in a pie dish. Our canned filling is already thickened, so no need for additional thickening agents.
- Pour 1 jar (about 3 cups) of filling evenly into the crust.
- Cover with a top crust or lattice. Seal edges firmly and vent if using a solid top crust.
- Brush the top crust with an egg wash (1 beaten egg with 1 tablespoon water) for a golden finish.
- Bake for 15 minutes at 425°F to set the crust.
- Reduce heat to 350°F (175°C) and bake for an additional 35 to 40 minutes until the crust is golden and the filling is bubbly.
- Cool at least 2 hours before slicing to allow the filling to set.
| Step | Temperature | Time | Notes |
|---|---|---|---|
| Initial bake | 425°F | 15 minutes | Sets crust |
| Main bake | 350°F | 35-40 minutes | Bakes pie through |
| Cooling | Room temp | 2 hours | Filling sets for clean slices |
“Using canned filling cuts prep time and guarantees consistent flavor every time we bake.”
Other Dessert Ideas
Our canned strawberry rhubarb pie filling is incredibly versatile beyond traditional pies. Here are some delicious ways to enjoy it:
- Crisps and Crumbles: Spread filling in a baking dish, top with a mixture of oats, brown sugar, butter, and cinnamon. Bake at 350°F for 30-35 minutes until golden and bubbly.
- Tarts: Spoon filling into pre-baked tart shells. Serve chilled or warmed with whipped cream.
- Parfaits: Layer filling with vanilla yogurt or custard and granola for a quick, refreshing dessert.
- Ice Cream Topping: Warm the filling slightly and pour over vanilla ice cream for a classic combination.
- Turnovers: Fill puff pastry squares with filling, fold, seal, and bake at 400°F for 20 minutes until puffy and golden.
These ideas allow us to enjoy the classic sweet-tart flavor of our homemade canned filling in diverse, crowd-pleasing ways all year round.
Storage and Shelf Life
Proper storage is essential to maximize the flavor and quality of our canned strawberry rhubarb pie filling. Here are key guidelines to ensure safe preservation and extended shelf life.
Storing Canned Strawberry Rhubarb Pie Filling
- After processing, allow jars to cool completely at room temperature for 12 to 24 hours.
- Check seals by pressing the jar lids. A properly sealed lid will not flex up and down.
- Store jars in a cool, dark, and dry place such as a pantry or cupboard.
- Avoid direct sunlight and heat sources, as they may degrade flavor and color.
- Label jars with the date of canning to keep track of storage time.
Shelf Life Expectations
When stored correctly, our canned strawberry rhubarb pie filling maintains peak quality for an extended period. Refer to the table below for recommended storage durations:
| Storage Condition | Shelf Life | Notes |
|---|---|---|
| Pantry (cool, dark) | 12 to 18 months | Ideal for maintaining best flavor and texture |
| Refrigerator (after opening) | 5 to 7 days | Store in a sealed container |
| Freezer (after opening) | 6 to 8 months | Transfer to freezer-safe container; may alter texture |
“Properly canned and stored strawberry rhubarb pie filling can capture the essence of summer fruit all year long, offering convenience without sacrificing flavor.“
After Opening Storage Tips
- Refrigerate promptly after opening.
- Transfer leftover filling to an airtight container if removed from the jar.
- Use within one week to ensure freshness and prevent spoilage.
- For longer storage, freeze the filling in small portions.
Signs of Spoilage to Watch For
We recommend discarding any jar showing these signs:
- Bulging or unsealed lids after storage.
- Off or sour smell upon opening.
- Mold growth or discoloration.
- Unexpected texture changes such as excessive thinning or thickening.
By following these storage and shelf life guidelines we can enjoy our homemade canned strawberry rhubarb pie filling safely and deliciously throughout the year.
Conclusion
Making and canning our own strawberry rhubarb pie filling is a rewarding way to capture the perfect balance of sweet and tart flavors year-round. With simple ingredients and proper techniques, we can create a versatile pantry staple that elevates any dessert.
By following safe canning practices and using fresh fruit, we ensure each jar delivers consistent quality and deliciousness whenever we reach for it. Whether baking a classic pie or trying new dessert ideas, this homemade filling brings convenience and flavor straight to our table.
Frequently Asked Questions
What makes strawberry rhubarb pie filling special?
Strawberry rhubarb pie filling balances sweet strawberries with tart rhubarb, creating a unique, beloved flavor. The homemade canned version lets you enjoy this classic taste year-round without fresh fruit prep.
Can beginners successfully make canned strawberry rhubarb pie filling?
Yes, the recipe is simple and uses common pantry ingredients. Following step-by-step instructions and proper canning techniques ensures safe, delicious results for both beginners and experienced canners.
What ingredients are needed for the homemade canned filling?
You need fresh strawberries, rhubarb stalks, granulated sugar, water, cornstarch (or ClearJel), lemon juice, optional ground cinnamon, and salt for a perfectly balanced filling.
Why is lemon juice important in the recipe?
Lemon juice enhances flavor and acts as a natural preservative, helping to maintain safety and shelf life by balancing acidity during canning.
What equipment is required for canning strawberry rhubarb pie filling?
Essential tools include a large saucepan or stockpot, canning jars and lids, jar lifter, canning funnel, bubble remover or spatula, ladle, clean towels, and a water bath canner or large stockpot with lid and rack.
How should strawberries and rhubarb be prepared before cooking?
Choose ripe, firm strawberries and crisp, vibrant rhubarb stalks. Rinse gently, slice strawberries, and trim and cut rhubarb into pieces matching strawberry size for even cooking.
How do I cook the pie filling before canning?
Mix prepared fruit with sugar, cornstarch (or ClearJel), lemon juice, and cinnamon, then cook over medium heat, stirring constantly until thick and glossy, about 10-15 minutes.
What are the key steps for safely canning the filling?
Sterilize jars and lids thoroughly, fill jars leaving ½-inch headspace, remove air bubbles, seal tightly, and process in a boiling water bath, adjusting time for elevation as needed.
How long will the canned filling remain good in storage?
Properly canned and stored in a cool, dark place, the filling retains peak quality for 12 to 18 months. After opening, refrigerate and use within one week.
Besides pie, what desserts can I make with the canned filling?
Use the filling in crisps, tarts, parfaits, ice cream toppings, turnovers, and other creative desserts to enjoy its classic sweet and tart flavor year-round.