CANNED RHUBARB AND PEAR PIE FILLING
- Slice the rhubarb into 1/2 inch slices. Add 2 cups of sugar, orange juice, and vanilla to the rhubarb in a heavy saucepan. Mix well and set aside.
- Peel, core, and dice the pears. Place cut pears in water containing ascorbic acid until all the pears are diced. Add the rest of the sugar, orange peel, mace, and cinnamon to the rhubarb mixture. Stir well and bring to a boil.
- Drain the pears, add to the mixture and cook for 3 minutes longer.
- Ladle into hot jars. Release the air bubbles, clean the rims, seal, and process in a water bath or 25 minutes.
Nutrition Facts : Calories 955.5, Fat 1.6, SaturatedFat 0.3, Sodium 22.8, Carbohydrate 243.2, Fiber 20.1, Sugar 204.8, Protein 5.9
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Top Asked Questions
How to bake rhubarb pie filling?Pour in your rhubarb pie filling and cover with another pie crust, solid or latticed, crimping edges to seal. Bake at 175 C (350° F) for 1 hour or until crust is golden brown. Allow rhubarb to grow for two years untouched before harvesting. You can start harvesting it in the third year.
What to do with canned pears?Recipes using canned pears can be just as delicious as recipes using fresh pears. This caramelized pear pie filling is a great way to use up canned pears, and it’s so easy to make! The recipe is very versatile, so feel free to change things up to suit your taste. Add a teaspoon of cinnamon or nutmeg for a warm, spiced flavor.
What is the best way to make a pear pie filling?I use a very light syrup. (10 1/2 cups water and 1 1/4 cup sugar) Heat the syrup then stir in pear slices and boil for 5 minutes. Pack the pears and syrup into prepared jars and process. Below are the times for both the Pear Pie Filling and the Pear Slices:
Can rhubarb be canned?The simplest rhubarb canning recipe is just plain canned rhubarb. Since rhubarb is naturally acidic with a pH of 3.1 to 3.4, it’s perfectly fine for canning all on its own. Adding sugar is optional, it’s not required for preservation, it’s mostly to help maintain texture and obviously cut the tart flavor of the rhubarb.