This recipe will make about 4 (1 pint/500 mL) jars of pie filling. The recipe is from the All New Ball Book of Canning and Preserving on page 315. This is a freezer recipe only it can not be safely canned.
Prep Time30 minutesmins
Cook Time30 minutesmins
Cooling Time2 hourshrs
Total Time3 hourshrs
Course: Dessert
Cuisine: American
Keyword: Freezing, Pie Filling, Rhubarb, Strawberry
Clean your jars and lids with hot soapy water. Rinse clean.
Rinse strawberries and hull them removing the leaves and stems to measure 5 cups.
Rinse rhubarb and dice into 1/2 inch (1 cm) pieces to measure 5 cups (1.25 L)
Whisk together sugar, cornstarch, and cinnamon in a 4 qt (4 L) stainless steel or enameled Dutch oven until blended.
Gradually whisk in water and lemon juice until smooth.
Bring to a boil, stirring constantly over medium heat. Cook for 1 minute or until mixture thickens.
Add fruit and return to a boil, stirring constantly. Boil for 1 minute.
Stir in orange liqueur, if desired.
Ladle hot pie filling evenly into jars, leaving 1/2 inch (1 cm) headspace. Center the lid on the jars. Apply the rings and adjust them loosely.
Let jars stand for 2 hours on a wire rack to cool.
Place jars in the freezer. Once the pie filling is frozen, adjust the bands to fingertip-tight.
Store in the freezer for up to 1 year.
Thaw in the refrigerator. Refrigerate the pie filling after thawing, and use within 3 weeks.
Notes
This recipe will make about 4 (pint/500 mL) jars of pie filling. The recipe is from the All New Ball Book of Canning and Preserving on page 315.This is a freezer recipe only it can not be safely canned.