Strawberry Rhubarb Pie filling

There is something magical about pulling out glistening jars of freshly canned preserves. They seem almost jewel like in colour and retain their natural beauty long into winter.

June is strawberry season round here. Which means local farmers are up to their eye balls in berries and figuring out how exactly to get them to their customers. Depending on your area – you may still be in lockdown- But our farmers had an interesting and AMAZING solution -they started doing Curb side door to door delivery of market boxes and of course BERRIES! You can check out the berry farms local Ontario Delivery here. If your in need of dairy Check out Ontario blue-cow delivery . If your not in the area, I really encourage you to call your local farmers to do curb side delivery. It’s an amazing business strategy for them and their customers will be more then happy to have food right at their door.

And we know that all things work together for good to those who love God, to those who are the called according to His purpose.” Romans 8:28

Healthy Canning is a website devoted to safe canning practices and my go to site to experiment. I know that if I follow his directions to the letter – my cans of jam, chilies or even juice will turn out delicious and safe to put up on my shelf. The gentleman who operates the site, is a local, in Toronto, so no adjusting the temps or altitudes. This is his strawberry pie filling and absolutely delish with fresh berries.

Yield: 5 x half-litre

Ingredients

  • 750 g rhubarb (1 3/4 lbs. That’s about 7 cups when chopped into 1 inch / 2.5 cm pieces)
  • 3 apples (large. peeled, cored and chopped. Weight of about 750 g / 1.5 lb before being prepared)
  • 400 g sugar (white. 2 cups / 3/4 lb) OR 2 cups Splenda OR 2 teaspoons liquid stevia
  • 1 tablespoon orange zest
  • 4 tablespoons orange juice (1/4 cup / 2 oz)
  • 500 g strawberries (about 1 US quart / 4 cups.) Measured after being washed and hulled

Instructions

  1. Put everything from the rhubarb down to the orange juice in a large pot. Cover and bring to a boil; then remove the cover and reduce to a gentle simmer for 10 to 15 minutes, until the rhubarb pieces are soft. Stir frequently and deeply, to avoid scorching.
  2. Stir in prepared strawberries, bring back to the boil, then turn heat off.
  3. (Optional)If you are using liquid stevia, you can add a bit more if desired, to taste. But don’t add sugar at this point, it won’t dissolve.
  4. Pack hot into half-litre (US pint) jars.
  5. Leave 3 cm (1 inch) headspace.
  6. Debubble, adjust headspace.
  7. Wipe jar rims.
  8. Put lids on.
  9. Process in a water bath or steam canner.
  10. Process jars for 15 minutes; increase time as needed for your altitude.

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