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Canning with Rhubarb this Spring!
May is the perfect month in Grand Rapids – well, West Michigan for that matter – to enjoy the in-season vegetable, Rhubarb!
Rhubarb is a vegetable with a unique taste that makes it a favorite in many pies and desserts. It originated in Asia over 2,000 years ago. It was initially cultivated for its medicinal qualities, it was not until the 18th century that rhubarb was grown for culinary purposes in Britain and America. Rhubarb is often commonly mistaken to be a fruit but rhubarb is actually a close relative of garden sorrel, and is therefore a member of the vegetable family. Rhubarb is rich in vitamin C and dietary fiber.
One of my favorite ways to enjoy this garden splendor – outside of picking it right off the plant and dipping it in sugar – is with strawberries in my favorite pie!
On May 9th starting at 5:45pm, I will help home canners produce pint jars of home-canned Strawberry Rhubarb Pie Filling to help stock their pantry shelves! Use the below recipe for canning with rhubarb to gather the necessary ingredients so you may can this delicious pie filling until your heart’s content!
If you are interest in joining us on this personal production adventure, Sign Up Here today!! Spaces are limited so act fast!
Strawberry Rhubarb Pie Filling – makes approx. five pint jars
3 large Golden Delicious apples, peeled, cored and finely chopped (you may also use Granny Smith, Jonagold, Lady or Rome Beauty apples)
1 Tbsp grated orange zest (approx. 1 med-small orange)
1/4 cup freshly squeezed orange juice
7 cups sliced rhubarb, cut into 1″ chunks
2 cups granulated sugar
4 cups halved hulled strawberries
In a large stainless steel stock pot, combine apples and orange zest and juice. Coat apples well with the juice to avoid browning. Stir in rhubarb and sugar. Bring to a boil over med-high heat being sure to stir constantly to avoid scorching. Reduce heat and boil gently until rhubarb is tender, approx. 12 minutes – stirring frequently. Add strawberries, stir and return to a boil. Remove from heat.
Ladle filling into hot pint-sized jars leaving 1″ headspace. Remove air bubbles and adjust headspace. Wipe rim and jar bands with a warm washcloth prior to placing lid and ring on each jar.
Process in water bather for 15 minutes. Remember, processing time doesn’t start until water is at a full rolling boil.
The Canning Diva