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2025 Canning

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Boss .300 winmag:

--- Quote from: Twispriver on May 18, 2025, 03:52:49 PM ---My first canning project of the year is in the books - Rhubarb Pie Filling
It takes two pints to make a pie, but we rarely use if for that. Mostly it goes on as topping for pancakes, french toast and ice cream and it is great filling for the puff pastry tarts that my wife makes for the holidays.
Feel free to add your projects, pictures and recipes to the thread.

--- End quote ---

Ok Twisp you know the drill, we need a recipe for that.🤣

I’ve picked ours three times already, I give it to 5B’s bakery in Concrete for trade in goods.

But I’d like to try this.

Twispriver:
Here it is

6 quarts of peeled and chopped fruit separated into two large bowls
In a large stock pot mix:
9 1/2 cups of water
7 cups of sugar
2 cups of Clear-Jel cook-type corn starch (I source this from Amazon)
1 1/2 teaspoons of cinnamon
1/2 teaspoon of ground nutmeg

Set aside 1/2 cup of lemon juice

Heat the ingredients in the stock pot, stirring constantly until it thickens and begins to bubble - add the lemon juice, stir it in and remove from heat

Divide the syrup mixture evenly between the two bowls of fruit and mix well

Fill jars, tighten lids and hot water bath cook for 30 minutes

I have used the same recipe with apples, peaches and all manner of berries and it's good every time

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