I have been posting to this site for the last five years. I have had amazing conversations and taught thousands how to start the process of canning from the basics to getting those over their fears of pressure canning. One of my earliest followers, Misty, who I call Cookie, took the plunge and using the Cottage laws of Ohio has built a business on the amazing canning that she does.
Misty has graciously shared her recipe for the RhubarbCherry Pie filling which looks amazing. Misty used tartcherries to make this combination and did a full 7 quart batch. Remember youcan also fill pints with this filling for tarts, handpies, or other smallerpastry projects. Your water bath timing and headspace will not change.
Pie Filling requires athickener other thancornstarch. The safest and best product is Clear Jel. You can now purchase Clear Jel (GlutenFree) from Hoosier Hill Farms…
Cherry Rhubarb PieFilling
- 4 1/2 quarts Rhubar
- 1 1/2 quarts Fresh or thawed tart cherries
- 5 cups Granulated sugar
- 2 1/4 cups Clear Jel
- 7 cups Cold water
- 1/2 cups Bottled lemon juice
- 2 tsp Almond extract (optional)
- Cut up Rhubarb. Misty pulsed her rhubarb in a foodprocessor to break up the large chunks. Pit your cherries if they have notalready been pitted. Set the fruit aside.
- Combine water, sugar, and Clear Jel ina stainless steel pot.
- Stir using a whisk and cook over medium high heat untilmixture thickens and begins to bubble. It will come to a smooth texture.
- Add lemon juice and boil sauce 1 minute more, stirring constantly. Removefrom heat!
- Fold in theRhubarb/Cherry mixture and almond extract and gentle mix till wellincorporated. Immediately fill canning jars.
- Place a canning funnel over the opening of a clean, sterilized quart jar and ladle inthe hot pie filling leaving 1 1/2 inch of headspace. Using a plasticspatula remove air bubbles and refill to proper headspace if necessary.
- Moistena paper towel and wipe the rims of the jars not leaving any food particles. Center a hot lid on the jar and screw the ring in place untilfingertip-tight.
- Place the jars in a water bath canningpot and ensure they are completely covered with water by 1-2 inches.
- Bring thewater to a boil and process for 30 minutes.
- When the 30 minutes are up, turnoff the heat, remove the canner lid and let the jars rest for 5 minutes beforecarefully transferring to a cooling rack or a towel on the counter.
- Let cool,undisturbed, overnight before removing rings, wiping clean and labeling. Storethe jars in a cool, dark place. Store jars with the rings removed.