recipe
Fruit

Rhubarb Strawberry Pie Filling

Add the true homemade, fresh flavour of springtime to desserts any time of year. Preserve ever-popular fruits of spring – rhubarb and strawberries – in jars of this delicious filling. Use it for pies and cobblers as well as other dessert fillings and toppings.

Ingredients:

  • 7 cups (1750 ml) prepared rhubarb, about 1 3/4 lb (750 g)
  • 3 large cooking apples, peeled & finely chopped
  • 2 cups (500 ml) granulated sugar
  • 1/4 cup (50 ml) orange juice
  • 1 tbsp (15 ml) orange zest
  • 4 cups (1000 ml) prepared strawberries, about 1 1/2 qt (1.5 L)

Directions:

  • Place 5 clean 500 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.
  • Cut rhubarb into 1-inch (2.5 cm) pieces. Measure 7 cups (1750 ml).
  • Combine rhubarb, apples, sugar, orange juice and zest in a large stainless steel saucepan. Bring to a boil; boil gently 10 to 15 minutes or until rhubarb is soft. Set aside.
  • Wash, hull and halve strawberries; measure 4 cups (1000 ml). Add strawberries to rhubarb and bring to a boil. Remove from heat.
  • Ladle hot pie filling into a hot jar to within 1 inch (2.5 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more pie filling. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining pie filling.
  • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 15 minutes.
  • When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
  • After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.

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