2025 Canning

[Twispriver]

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.

[Jpmiller]

Our rhubarb is just about ready to get picked. Looking forward to restocking our pantry, but we do a lot of jam with ours and some syrups too. I love the jam on an English muffin or sour dough toast in the mornings and the rhubarb syrup makes a fantastic soda or mixed with lemonade.

[Alchase]

My dad (he passed in 2002) would not let anyone else make the Rhubarb pie filling or the Rhubarb and Strawberry pie filling every year.

I almost forgot how good it was!
Thanks for the reminder 

[Twispriver]

We're getting enough rain and cool temps that I'm hoping to get a second harvest when the strawberries are on. Rhubarb and strawberries were made for each other 

[elkslayer069]

I canned 23 quarts of turkey stock a couple weeks ago out of 2 turkeys a friend and i got.

[Boss .300 winmag]

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.

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