“Canning Rhubarb Pie Filling: 6 Cups of Sweet-Tart Magic”
Make rhubarb pie filling ahead of time and store it for later use.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 pints 1x
- Category: Dessert
- Method: Canning
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 6 cups chopped rhubarb
- 1 1/2 cups granulated sugar
- 1/4 cup cornstarch
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Mix rhubarb, sugar, cornstarch, cinnamon, nutmeg, and salt in a large pot.
- Cook over medium heat, stirring constantly, until thickened.
- Remove from heat and stir in lemon juice and vanilla.
- Ladle hot filling into sterilized jars, leaving 1/2-inch headspace.
- Process jars in a boiling water bath for 15 minutes.
- Remove jars and let cool before storing.
Notes
- Use firm, fresh rhubarb for best results.
- Adjust sugar to taste if rhubarb is very tart.
- Store sealed jars in a cool, dark place.
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 30g
- Sodium: 50mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Find it online: https://cannedkitchen.com/canning-rhubarb-pie-filling-recipe/