Strawberry-Rhubarb Canning

My mom and my sister came over Saturday morning to can our strawberry and rhubarb that we had picked. Between the three of us we had three reusable shopping bags full of rhubarb and 40 quarts of berries! HERE is a great write up in the local paper about their patch!

So anyways, it ended up taking about 8 hours to get all of the canning done. We ended up with strawberry-rhubarb pie filling, strawberry-rhubarb conserve and strawberry-rhubarb jam. Everything is so delicious and we are so excited to get to use it! While we were canning, we decided to take a batch of our pie filling and make two fresh pies and all of the work was totally worth it! The pies were FABULOUS!

I LOVE canning and I am so glad that I have the knowledge and passion for it. It saves us money and my kids get to eat fresh fruits/veggies all year long.

Here are some of the canning recipes we used:

STRAWBERRY-RHUBARB PIE FILLING:
(This will fill two deep dish pies)
4 Cups cut up strawberries
4 Cups diced rhubarb
3 Cups sugar
4 Tbsp Cornstarch
12 Tbsp Flour
Nutmeg as desired

Add strawberries, rhubarb and sugar to large saucepan. Heat until sugar is dissolved. Add cornstarch, flour and nutmeg. Cook over medium heat until thick. Pour filling into hot jars and hot water bath for 15 minutes. Allow jars to cool. Let rest for 24 hours. Store until ready to use.

To make pie: Fill a pie crust with filling and cover filling with crust. Put pads of butter on top of crust and bake at 325 for 40 minutes or until crust is golden brown.


STRAWBERRY-RHUBARB CONSERVE

4 cups diced strawberries
4 cups diced rhubarb
7 cups sugar

Place ingredients in large stockpot and cook on medium heat until sugar is dissolved. Turn up heat and bring to a rapid boil until sauce becomes thick and smooth. Place in hot jars and hot water bath 15 minutes.

This conserve can be used over angel food cake, pound cake, as a syrup over pancakes when warmed or spread on toast.