Rhubarb Pie Filling for Canning

I have a bunch of rhubarb/something-else ideas in mind for pies.  Peach will be first on the list.  Instead of making four batches of combination pie fillings, I decided to make four jars of just rhubarb.  It takes two pint jars to make a pie.

I made this on the same day as the apple pie filling, and was glad I had slotted it later.  I knew it would take longer to prep the apples.  Since this was basically the same process as apple, it came together very quickly.  I could use the same techniques (and pots).

One small difference with rhubarb is cooking it slightly less before packing it into the jars.  Rhubarb falls apart quickly once cooked.  You don't want to mess with it while it's blanching, and bubbling should be done with the least amount of poking.

On the other hand, you can probably use this Clearjel recipe without doing the canning process.  You could stir in fresh berries to the cooked gel and pour directly into the pie crust.  You still need to make it as a baked pie, not cold, but the rhubarb would be done after a 30-minute bake.

This recipe comes from My Little Corner.  It was the one I found that most closely resembled the technique and proportions that Ball established, but in the quantity I wanted.  It does not have any spices in it, because she also wanted to keep this neutral for combining with an unknown future filling.  If you intend to make a rhubarb-only pie, you could add something like cardamom or cinnamon with the sugar, and would probably want to add a few drops of red food coloring to the gel.  It is going to remain clear.

8 C rhubarb, chopped in 1/2" pieces (approx 2 lbs)
1-3/4 C sugar
1/2 C + 2 Tb Clearjel
2 C cold water
6 Tb lemon juice

1.  Prepare canner, jars, and lids for a 4-pint yield.

2.  I soaked the cut rhubarb in acidulated water for a few minutes, but I don't think you have to.  I was trying to keep the red vibrant.  Drain.

3.  Bring a large pot of water to a boil.  Blanch the rhubarb for a short minute, drain, and keep warm.

4.  Whisk together sugar and Clearjel in a large pot (can be the same pot) until the lumps are gone.  Add water and stir to combine.  Bring to a boil, stirring constantly, until mixture jels.  You will get a few clumps, then a few more, then whitish-clear lava.  Stir in lemon juice and boil another minute, then remove from heat.  Fold in blanched rhubarb until coated in goo and warm.

5.  Fill jars to a generous 1" headspace, just below the bottom of the thread rim.  Unlike the apple filling, the rhubarb didn't explode.  I'm guessing it's a moisture content thing with the Clearjel.  De-bubble and adjust headspace.  Wipe rims well with water to remove traces of goo, then vinegar to be absolutely sure.  You can't freeze this if the seal fails.  Center lids and screw on bands fingertip-tight.

6.  Place jars in canner with water to cover by at least 1".  Return to a boil, then process for 30 minutes.  Remove lid, let jars sit in the canner for 5 minutes, then remove to a towel-lined surface and wait for the ping.  Once jars have fully cooled, remove bands to test seals, wash off any siphoned goo, and store in a cool place.  Any failed seals should be refrigerated within 12 hours and used within a couple of weeks.

Makes 4 pints

Difficulty rating  π