Rhubarb Strawberry Pie Filling

Tart and sweet, there is no better combination than rhubarb and strawberries. A favorite way to enjoy these complex flavors is in a simple but striking lattice-topped pie.

Yield

makes about five pint jars

Ingredients

3 large apples*, peeled and finely chopped
1 tablespoon grated orange zest
1/4 cup freshly squeezed orange juice
7 cups sliced rhubarb (1-inch slices)
2 cups granulated (white) sugar
4 cups halved hulled strawberries**

Directions

Prepare boiling water canner, jars, and lids. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

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, about 12 minutes. Add strawberries and return to a boil. Remove from heat.

Ladle hot pie filling into hot jars, leaving 1 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot filling. Wipe rim with clean cloth. Center lid on jar. Screw band (ring) down until resistance is met, then increase to fingertip-tight.

Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 15 minutes, adjusting for altitude***. Remove canner lid. Wait 5 minutes, then remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Store.

Additional Information

* To ensure they maintain their shape and texture, select a variety of apples suitable for cooking, such as Golden Delicious, Granny Smith, Jonagold, Lady or Rome Beauty.

** If using fresh strawberries, wash and drain thoroughly. If using frozen strawberries, measure whole berries, thaw, drain and reserve the liquid. Measure liquid and substitute for an equal quantity of the water called for in the recipe.

*** If you are canning above 1,000 feet sea level, see Canning Altitude Adjustments to find how much additional processing time is needed.

Place a clean towel on your work surface to absorb water from the hot jars as you take them out of the water bath (boiling-water) canner to be filled, and again once the jars are processed. The towel prevents hot jars from coming into contact with cooler countertops. Significant temperature differences can cause jar breakage.

A jar lifter is very helpful for handling hot, wet jars. Because they are bulky and fit loosely, oven mitts — even water-resistant types — are not a wise choice. When filling jars, an all-purpose rubber glove, worn on your helper hand, will allow you to steady the jar.

A clear plastic ruler, kept solely for kitchen use, will help you determine the correct headspace. Each filled jar should be measured accurately, as the headspace can affect sealing and the preservation of the contents.

When preparing jars and lids, prepare a couple extra in case your yield is larger than you expect. If you don't have enough jars, place any leftovers in an airtight container; store in the refrigerator and use within a few weeks.

Before using jars, inspect them carefully for any chips, cracks or fractures. Discard any imperfect jars.

See Canning & Preserving Glossary for a description of terms used in this recipe.

Before canning each season, review canning procedures. See Canning & Preserving Basics to refresh your memory with the procedures.

Recipe Courtesy Of

Ball Home Preserving

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