Rhubarb is a delightful tart vegetable that transforms into a sweet sensation when cooked, making it a beloved choice for desserts, particularly pies. If you're looking to capture the vibrant flavors of rhubarb and enjoy a slice of pie anytime, mastering canned rhubarb pie filling is a must! Not only does it save you time during busy baking days, but it also allows you to savor the taste of summer all year round.
Why Choose Canned Rhubarb Pie Filling?
Before we dive into the recipe, let's explore why canning rhubarb pie filling is a fantastic idea.
- Seasonal Flavor Anytime: By canning, you can enjoy the unique tartness of rhubarb, which is often only in season for a short period.
- Convenience: Having homemade canned filling on hand means you're just a pie crust away from a delicious dessert.
- Customization: You control the sugar levels and spices, making it perfect for your family’s taste.
Essential Ingredients for Your Canned Rhubarb Pie Filling
To create the perfect canned rhubarb pie filling, gather the following ingredients:
- 4 cups of fresh rhubarb, chopped into 1-inch pieces (you can also use frozen, but ensure it’s thawed)
- 1 cup of granulated sugar (adjust based on your preference)
- 1/4 cup of all-purpose flour (for thickening)
- 1/4 teaspoon of ground cinnamon (optional, for added warmth)
- 1/4 teaspoon of salt
- 2 tablespoons of lemon juice (to brighten the flavor)
- 2 cups of water
A Fun Fact About Rhubarb
Did you know that rhubarb is technically a vegetable, but it's often used as a fruit in culinary dishes? This quirky plant pairs beautifully with sweeter ingredients, making it an excellent addition to pies, crumbles, and jams.
Preparing Your Canned Rhubarb Pie Filling
Here’s how to make your rhubarb pie filling and get it ready for canning:
Step 1: Prep Your Jars and Equipment
- Sterilize Your Jars: Before beginning, wash your canning jars and lids in hot soapy water, then submerge them in boiling water for 10 minutes to sterilize.
- Prepare Your Canner: Fill your water bath canner with water and start heating it.
Step 2: Cook the Filling
- Combine Ingredients: In a large saucepan, mix together the chopped rhubarb, sugar, flour, cinnamon, salt, lemon juice, and water.
- Cook the Mixture: Place over medium heat and stir gently until the mixture begins to thicken and bubble. This usually takes about 10 minutes. You want the rhubarb to be tender but not mushy.
Step 3: Fill the Jars
- Fill Sterilized Jars: Carefully ladle the hot rhubarb filling into the sterilized jars, leaving about 1 inch of headspace at the top.
- Seal the Jars: Wipe the rims of the jars with a clean cloth to ensure a good seal, then place the lids on and screw on the metal bands until fingertip-tight.
Step 4: Process the Jars
- Water Bath Process: Place the filled jars into the water bath canner, ensuring they’re covered by at least an inch of water. Bring to a boil and process for 10 minutes.
- Cool Down: After processing, turn off the heat and let the jars sit for 5 minutes. Then carefully remove them and place them on a clean towel to cool completely.
Creative Twists and Serving Suggestions
Once your canned rhubarb pie filling is ready, the possibilities are endless! Here are a few creative ways to use your rhubarb filling:
- Classic Rhubarb Pie: Simply pour the filling into a pre-made pie crust, cover with a top crust, and bake according to your crust's instructions.
- Rhubarb Crumble: Top the filling with a mixture of oats, flour, butter, and brown sugar for a delicious crumble.
- Tart Rhubarb Yogurt Parfait: Layer rhubarb filling with yogurt and granola for a fresh breakfast or dessert.
Final Thoughts: Enjoying the Fruits of Your Labor
Canning your rhubarb pie filling not only provides convenience but also captures the essence of this delightful vegetable in a jar! Enjoy the satisfaction of using your homemade filling in countless recipes, and let the delicious flavors brighten your table year-round. So go ahead, whip out those pie crusts, and let the rhubarb magic unfold!
Bonus Tip
For a subtle twist, consider adding fresh ginger or orange zest to your rhubarb filling while cooking for an extra layer of flavor. Happy canning!
