Saturday, August 1, 2015

Strawberry Rhubarb pie filling canning project

The rhubarb in our garden was planted last year. Directions say that you should wait a year before harvesting any stalkers, so I impatiently waited. This year the plant is huge and producing well enough that I pulled enough stalks to can strawberry rhubarb pie filling. Wow, it is good and good looking!
Here is my recipe:
6 C. Rhubarb cut into 1 inch pieces
10-11 C. Fresh strawberries quarter or halves, depending on size
3 cups granulated white sugar
1 cup clear gel or cornstarch ( which ever you prefer. I like the clear gel. I think it holds up better as the product stands on the shelf through the winter)
9 cups of water
Juice of 1 lemon
Red food coloring
2-3 teaspoons of grated orange rind (optional)
First thing- after preparing the fruit, get a water bath going to process the bottled fruit. For more information about home canning, go to
In a large pot, mix the sugar and clear jell until thoroughly blended. Add the water and cook, stirring constantly until the mixture comes to a boil. It will be quite thick! Add the fruits and return to a boil. Lower heat to keep the mixture warm, but not boiling. You don't want the fruits to over-cook!
Add the lemon juice and orange rind (if you like), and red food coloring to your preference of color.
Ladle into quart jars leaving 1 inch of headspace. Don't skimp on the headspace as this mixture really expands! Process quarts for 25 minutes. I got about 7 quarts from this recipe. I made some extra and made a big tart, or as I call it, a lazy pie! I will post more about that another day!


  1. I am looking forward to trying this today, as my second ever canning recipe. Thank you for posting!

  2. How was the taste....did you like it.

  3. Comments would be appreciated. Going to make tonight!

  4. is it safe to use corn starch when canning?

  5. I folllowed this recipe to the T and it was syrup not pie filling. I got 6 quarts out of this. Hopefully it’ll be good on pancakes or something.