canning strawberry rhubarb pie filling? - Ask Extension
Hi, I would like to know if there is a safe recipe for a Strawberry Rhubarb pie filling. I have found one recipe that I would like to know if it would...
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canning strawberry rhubarb pie filling? #783867
Asked March 12, 2022, 9:28 PM EST
Hi, I would like to know if there is a safe recipe for a Strawberry Rhubarb pie filling. I have found one recipe that I would like to know if it would be safe.
5 C. sliced strawberries
5 C. diced rhubarb
2 C. sugar
1 C. sure jell
2 C. water
8 TBS bottled lemon juice
Bring everything up to a boil (except fruit and lemon juice) then add fruit and lemon juice boil 1 minute.
fill jars leaving 1 1/2-inch headspace (this seems like a lot?)
process in hot water bath canner for 30 minutes (quarts).
Thank you
Candace Gallagher
Washington County Oregon
Expert Response
I am not sure where this recipe came from. I think you mean Clear-jel, not Sure-jel. Sure-jel is pectin that is used for making jam and Clear-jel is a modified food starch used to thicken canned pie fillings. The directions are similar to those that come with Clear-jel so think they just used the wrong term. Happens a lot.
We do not have an exact recipe for strawberry rhubarb however we have successfully made it using the recipe for cherry or berry pie filling and using half rhubarb and half strawberry in place of the cherries. You do not need to add food coloring, cinnamon or the almond extract.
The 1 1/2 inch head space is there because it siphons easily because of the thickness and the air in the fruit. I would recommend blanching the rhubarb or using frozen rhubarb so you have less chance of siphoning.
It is is important to add lemon juice for safety.
Here is the link to canned fruit pie fillings.
https://extension.oregonstate.edu/sites/default/files/documents/8836/sp50616fruitpiefillings_0.pdf.
Food luck and Thanks for using Ask Extension
Nellie Oehler
We do not have an exact recipe for strawberry rhubarb however we have successfully made it using the recipe for cherry or berry pie filling and using half rhubarb and half strawberry in place of the cherries. You do not need to add food coloring, cinnamon or the almond extract.
The 1 1/2 inch head space is there because it siphons easily because of the thickness and the air in the fruit. I would recommend blanching the rhubarb or using frozen rhubarb so you have less chance of siphoning.
It is is important to add lemon juice for safety.
Here is the link to canned fruit pie fillings.
https://extension.oregonstate.edu/sites/default/files/documents/8836/sp50616fruitpiefillings_0.pdf.
Food luck and Thanks for using Ask Extension
Nellie Oehler
Thank you Nellie! And yes I meant clear jell. I really appreciate your help.
Candace Gallagher
It happens all the time. Two names confusing. Enjoy the pie filling. My MFPs make strawberry rhubarb pie filling for the bazaars and it is a good seller.
Nellie
Nellie
