Canning Rhubarb Strawberry Pie Filling Proverbs 31 Woman
Canning rhubarb pie filling is a great way to preserve the delicious taste of rhubarb for use in pies, tarts, and other baked goods throughout the year. The process of canning rhubarb pie filling is relatively simple, and with the right ingredients and tools, you can enjoy the sweet-tart flavor of rhubarb anytime.
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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.
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Combine fruit in pan and mix in sugar. Add lemon juice, Clear Jel dissolved in 2 cups water and additional one cup of water. Bring to a boil slowly over medium heat. Boil for one minute. Place warm clean jars on a towel. Using your canning funnel ladle hot pie filling into jars to a 1-inch head space. Remove air bubbles and make sure the.
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Set the rhubarb slices aside. Measure out 3 cups of juice. If it's a little short, add water to make 3 cups of liquid. In a large pot, whisk together the rhubarb juice, lemon juice and clear jel. Bring to a boil over medium-high heat, stirring frequently. The mixture should thicken after about 1 minute of boiling.
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Fill a stainless steel or dutch oven with water and blanch the rhubarb in boil water for 1 minute. Drain but keep heated fruit in a covered bowl or pot. Combine sugar, Clear Jel, and water in a pot stirring on medium heat until mixture thickens and begins to bubble. Add lemon juice and boil 1 minute, stirring constantly.
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Add the strawberries just to warm for about 30 seconds before the rhubarb is done. Use a slotted spoon to remove the rhubarb and strawberries from the water. Place them in a covered bowl to keep warm. Add juice or cold water, lemon juice, and Clear-jel mixed with sugar to a separate pan.
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Place the rhubarb, sugar, cornstarch, cinnamon, and salt in a large bowl and toss until well combined. Pour all of it, including any liquid, into the prepared crust. Unroll the second pie dough on a work surface. Use a 1-inch round cutter or paring knife to make 8 to 10 vent holes in the dough.
Canned Strawberry Rhubarb Pie Filling Strawberry rhubarb pie filling
For each single quart jar of rhubarb pie filling, you will need: 3 ยฝ cups of rhubarb, washed and chopped. 1 cup granulated sugar. ยผ cup Clear Jel. ยพ cup cold water (or juice) ยผ 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.
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Add the strawberries, increase heat and bring the mixture to a hard boil. Using pint-size mason jars, jar funnel, and ladle add the strawberry rhubarb pie filling to the jars. Make sure to leave 1-inch headspace. With the air bubble remover, remove all air bubbles. Add additional rhubarb pie filling if needed.
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1 tsp vinegar. Crust. Preheat oven to 400. Prepare pie crust. Drain rhubarb well in a strainer retaining juice. I used for my pie 1 quart canned rhubarb and I took out a small container strawberries. Thaw and drain strawberries well. This pie will call for more than a quart of drained fruit instead of opening another jar of berries I simply.
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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.
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Filling: Fold in theRhubarb/Cherry mixture and almond extract and gentle mix till wellincorporated. Immediately fill canning jars. Place a canning funnel over the opening of a clean, sterilized quart jar and ladle inthe hot pie filling leaving 1 1/2 inch of headspace. Using a plasticspatula remove air bubbles and refill to proper headspace if.
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Instructions. Preheat oven to 325 degrees. Spray 9-inch pie pan with non-stick cooking spray, and place one unbaked pie crust in the pan. In a medium bowl, mix rhubarb, sugar, and cinnamon. Let sit for fifteen minutes, stirring on and off. Add in the pie filling, apple pie spice, and tapioca and mix together.
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You basically make the exact same thing, cooking the rhubarb with a bit of water to extract the juice, and then strain. If you don't add the pectin, you've got rhubarb juice ready for canning. Add just a bit of sugar to sweeten, or a lot of sugar to make rhubarb syrup for cocktails or other summer drinks.
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Ladle the rhubarb into pint jars. Make sure to leave at least 1/2 inch of head space. Tighten the lids and rims on. Process in the hot water bath canner for 15 minutes. Remove and let them cool without disturbing them for at least 12 hours. Make sure the lids are sealed before putting them away in the pantry.
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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.
