September 17, 2014

Rhubarb Cherry Pie Filling

I was so hoping one of these jars didn't seal so I could have an excuse for baking a pie. But they all did.  Pie filling in a jar sure makes Thanksgiving easier. Sometimes we all buy pie filling, but it's expensive and full of preservatives and unnatural colors and flavors. If you like to can and preserve your own food, pie fillings are a great thing to do, not much different from canning other fruits. This will save you tons of time on your busy days. Let's get to it.

Here is the ingredient list:
4 quarts of pitted cherries
2 quarts of rhubarb cut into one inch pieces
7 cups of sugar
1 3/4 cup cornstarch, flour or arrow root powder
1/2 cup lemon juice

Go pick your rhubarb. Or thaw out frozen rhubarb.

It's important to pick it from the root, not break it off part way. This allows it to grow again. Discard the leafy tops and ends. Wash and cut into one inch pieces.


 Pit the cherries. This takes the most time, but will be worth it.
 Mix together the sugar and corn starch or flour, or arrow root powder, then add the water. Bring to a boil and simmer 5 minutes, then add the lemon juice and boil another minute.
 Add the cherries and rhubarb.
 Continue heating until fruit is hot. Ladle into quart jars, place lids and rings. Hot water bathe for 30 minutes. For a reminder on how to hot water bath click here.
 The jar will continue to turn a deep red as time goes by.
I can't wait for an excuse to make a pie. Anyone want to come to dinner?
 photo summersigyellow2_zpsf38de9a2.jpg

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