Strawberry Pie Filling Canning Recipes

STRAWBERRY PIE FILLING CANNING RECIPE

Steps:

• Measure the strawberries after you have sliced them. This inexpensive strawberry slicer works great for slicing a lot of strawberries in a hurry and they are perfectly sliced every time.
• In a large stock pot, stir together the Clear Jel and sugar. Add water. Cook on medium heat until mixture just begins to thicken. Add lemon juice and stir. The mixture will thicken very quickly, so don't walk away from the pan, and remove the pan from the heat as soon as it thickens.
• If you find that your mixture thickened too much, you can add a little water to get the desired consistency.
• Stir in the strawberries.
• Fill your sterilized quart canning jars, leaving 1 1/2 inch head space. This inexpensive canning funnel easily measures the head space for you. It is very important in this recipe to leave enough head space.
• The Clear Jel causes the mixture to continue to expand during the canning process, and if you don't leave enough head space, you will end up with a mess on your hands.
• Wipe the rims of the jars with a damp paper towel or dish towel and place the sterilized lids and rings on the jars.
• Place the jars in your boiling water canner. Make sure there is at least 1 inch of water covering the jars.
• Bring the water to a boil and boil for 30 minutes.
• Remove jars from canner and let cool on a dish towel on the kitchen counter.
• Sealed jars can be stored in the pantry for 1-2 years. If you have any jars that didn't seal, place them in the refrigerator to eat within the next week.

STRAWBERRY RHUBARB PIE FILLING RECIPE

Steps:

• Add the rhubarb, strawberries, sugar, cornstarch, salt, and lemon juice to a heavy-bottomed saucepan or Dutch oven.
• Mix well and cook over medium heat for 5-10 minutes. Stir often as this mixture can burn if left unattended.
• Reduce the heat to simmer and continue to cook, while stirring, for another 5-10 minutes. The filling is done when the rhubarb is soft. Remove from heat and stir in the vanilla extract and butter until the latter is melted and both are incorporated.
• Allow the mixture to cool. This pie filling can be stored in the refrigerator for up to 5 days.

STRAWBERRY PIE FILLING

Steps:

• Combine mashed strawberries and 3/4 cup water in a saucepan; bring to a boil and simmer for about 3 minutes. Strain juice from cooked strawberries and add enough water to make 1 cup juice. Discard pulp.
• Combine sugar, cornstarch, lemon juice, and salt in a saucepan; stir strawberry juice into sugar mixture. Bring to a boil, stirring constantly, until clear and thick, 3 to 5 minutes. Remove from heat and cool slightly. Stir sliced strawberries into strawberry sauce.