This month's Can-Jam has been alot of fun! We had the choice between rhubarb and asparagus! What a difficult decision! BOTH are amazing! I found a lot of FUN recipes ...
But, the winner is:
"Strawberry-Rhubarb Pie Filling"
I wanted to can something on the practical side. I came up with lots of ideas, but decided on pie filling!
I asked my husband's 88 year old aunt what she thought about this idea and if she had any recipes that would make this work. She said she'd look through her cookbooks. (mind you, she has well over 200 of them!) The following day she sent over an index card with this recipe!
This recipe is excellent for cherries, raspberries, blueberries
and the likes. You may wish to can in pints rather then quarts,
as you can use your own home canned pie filling in place of
the commercial cans called for in many recipes.
Strawberry - Rhubarb Pie Filling
9 1/2 cups water
4 1/2 cups sugar
1 cup cornstarch Combine in a large saucepan. Cook until thickened, stirring constantly.
Stir 7 quarts of fruit (rhubarb cut into chunks & sliced strawberries) into syrup and ladle into jars leaving 1 inch of headspace. (If the jars are filled too full, the syrup will spew out in processing) Seal with lids and process in boiling water bath for 25 minutes.
I ended up with 9 pints and I can't wait to make pies or a crisp!!
And I can't wait to try this recipe with other fruits!
PS... The next time I do this, I will lessen the water to adjust for the natural juices of the fruits!
PS again... I learned something new!! I never knew that there was such a thing as 'green' rhubarb! Where have I been? After all these years of eating rhubarb, I just never knew?! I saw some of the Can-Jammers use green rhubarb and then Pete brought home a bunch of it from his mom's patch. It will be made up into sauce and jams, but oh, the mind game of eating GREEN rhubarb... Ha ha ha! I just never knew.... but now I do! (I wonder if there will be a different flavor?)