A couple of afternoons in the summer and fall canning saves me countless hours all winter long. I have canned many jams before and every year I also do dozens of jars of applesauce. I have also shared my canned apple butter and pumpkin butter on here before as well. Today I have asked A Latte with Otta A to share her Strawberry Rhubarb Pie Filling Recipe with us.
Canning is a great time management tool. An example of this is canning Pie filling…. you know those random office carry-ins or church pot lucks that spring up on you. Well by canning your pie filling ahead of time all you have to do is pull a jar off the shelf, open it, pour it in a pie crust shell and bake. Let everyone else think you spent the evening before slaving away over this pie when we both know otherwise.{wink}
Today I will be sharing with you a recipe for Strawberry Rhubarb Pie filling and I will also show you easy step-by-step instructions on how to can the filling. I love the complimentary flavors of the sweetness of the Strawberry with the tartness of the rhubarb. It will give your taste buds quite a thrill.
Ingredients:
3 cups of diced rhubarb
3 cups of sliced strawberries
1/2 cup of sugar
1 1/2 tbs. of instant tapioca pudding
1/3 cup of orange juice
1 1/2 tbs. orange marmalade
1/4 tsp. grated orange peel
(Here is a handy recipe card for you to click on, print off and keep handy for where you want to make this recipe for yourself.) Please note this is for a 2 crust pie!
Next I ladle my pie filling into the jars and use a funnel to help. Try to pack as much filling in as you can and press down to ensure there are no air pockets inside the jars. It’s also important to leave 1/2 inch head space at the top of the jar.
Next I wipe off the rim of the jar with a paper towel to ensure there is no debris that would keep my lid from sealing properly.
Lastly I place the lids on the jar and screw the rings on securely. Now my jars are ready to go into my canner. (If you don’t have a canner for the hot water method of canning you can use a really large stock pot, just make sure the water completely covers the jar.) I want to slowly bring up the water to boiling in my canner so the jars do not break or crack.
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