Taste of spring all year round. Use for pies, cobblers, toppings or jam.
Source: Bernardin Guide To Home Preserving 1995
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.
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Serving Size: 1 Serving (216g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 209 | ||
Calories from Fat: 125 (60%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database 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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