After moving this summer and no longer have immediate access to large freezers, I had to think of a solution for all this wonderful rhubarb I have. I’ve canned apple, cherry, and peach pie filling, so I thought maybe I could can rhubarb pie filling too. My rhubarb crisp is essentially a pie filling, so there should be no reason it would taste bad. This recipe turned out wonderful. I was able to can the rhubarb pie filling and it makes a wonderful pie with a crumble topping. I think I almost like it better than my rhubarb crisp. Shhh…don’t tell grandma!
Rhubarb Pie Filling
- 10 pounds rhubarb
- 4 cups granulated sugar
- 1 1/2 cups Cornaby’s Thick Gel 7 cups rhubarb juice / water
- 1 1/3 cups fresh lemon juice
- Thoroughly wash and chop rhubarb into 1/2 inch slices. If your rhubarb stalks are extra hearty, slice in half length-wise first.
- Prepare water bath canner, jars, and lids. Don’t forgot to add 1/2 cup vinegar to canner water to keep your bottles looking nice.
- In a large pot, blanch rhubarb in boiling water for 1 minute. Drain and keep in a covered bowl or pot.
- Using the same large pot, measure out 7 cups of either fresh water or the water you used to blanch the rhubarb.
- Add granulated sugar and Thick Gel and whisk together.
- Bring to a boil over medium-high heat.
- Add lemon juice and boil 1 minute, stirring constantly until you have a thick sauce.
- Fold in rhubarb and make sure everything is heated through.
- Ladle hot rhubarb pie filling into hot jars leaving 1-inch headspace.
- Wipe rim and place hot lid on jar, screwing band down until fingertip-tight.
- Place jars in canner and return to a boil. Process for 30 minutes (0 – 1,000 feet elevation), 35 minutes (1,000 – 3,000 feet elevation), 40 minutes (3,000 – 6,000 feet elevation), and 45 minutes (above 6,000 feet elevation).
- Turn off heat, remove canner lid and let jars sit in the hot water for another 10 minutes. This will prevent too much of the rhubarb filling from pushing itself out the lids as it is cooling.
- Transfer jars to a towel-lined surface and let stand until completely cool, about 24 hours.
- Check lids and refrigerate any jars that are not sealed.