Cut rhubarb into 1 inch pieces
Combine rhubarb, apples, sugar, orange juice and rind in a large stainless steel or enamel saucepan. Bring to a boil; boil gently 10 to 15 minutes or until rhubarb is soft.
Hull and halve strawberries. Measure 4 cups. Add strawberries to rhubarb; boil gently to 212 F (100 C)
Fill boiling water canner with water. Place 5 clean pint mason jars in canner over high heat
Place Snap Lids in boiling water; boil 5 minutes to soften sealing compound.
Ladle pie filling into a hot jar to within 1/2 inch or top rim (head space). Remove air bubbles by sliding rubber spatula between glass and food; readjust head space to 12 inch. Wipe jar rim removing any stickiness. Center Snap Lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining pie filling.
Cover canner; return water to a boil; process 15 minutes at altitudes up to 1,00 ft. Remove jars. Cool 24 hours. Check har seals. Sealed lids curve downward. Remove screw bands; store separately. Wipe jars, label and store in a cool, dark place.
Prior to turning a jar or Rhubarb Strawberry Pie Filling into unbaked pie crust -- add 2 tbsp corn starch to each pint jar; stir until well blended. Each jar contains enough filling for and 8 - inch pie.
Rhubarb tips: It takes about six stalks trimmed rhubarb to make 4 cups chopped. When picking rhubarb, keep in mind that the tender, pink stalks are the best. When cooking, use glass, enamel or stainless steel saucepans to prevent discolouration.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (216g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 125 (60%)|
|Amt Per Serving||% DV|
|Total Fat 13.9g||18 %|
|Saturated Fat 8g||40 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 35.9mg||11 %|
|Sodium 56.7mg||2 %|
|Potassium 267.8mg||7 %|
|Total Carbohydrate 22.1g||6 %|
|Dietary Fiber 3.4g||13 %|
|Sugars, other 18.7g|
|Protein 1.9g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 209
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