Canned Strawberry Rhubarb Pie Filling


Canned Strawberry Rhubarb Pie Filling


As some of you might remember I scored a great deal on strawberries and rhubarb recently. I had a blast going through recipe ideas to figure out exactly what I should do with all these delicious strawberries and rhubarb. One of the recipes I knew I would be making for sure was the pie filling! I was thrilled to be able to make Canned Strawberry Rhubarb Pie Filling as well as syrup and jelly!

My husband is  a pie lover. He would choose pie over cake any day and one of is favorite pies is Strawberry Rhubarb. Because of his love for pie I decided to can as much Strawberry Rhubarb Pie Filling as I could.



8 Cups diced strawberries
8 Cups diced rhubarb
6 Cups sugar
1/2 Cup Cornstarch
1 1/2 Cup Flour


1. Add first three ingredients in large saucepan.

2. Cook on medium heat. Stir often until sugar is dissolved.

3.Add cornstarch and flour. Continue cooking over medium heat until mixture thickens.

4. Pour filling into sanitized jars and water bath for 15 minutes. (Remember to add time for higher altitude as stated in the Ball Canning Book)

– Makes three quarts



I love canning pie filling. It is much easier to bake a pie with the filling pre-made! Plus there is no better combination then strawberries and rhubarb!

 Thanks for this recipe idea Tale of Three Girls!


  1. Jenna Wood says:

    Looks delicious, this is one of my favorite pies! I’ll definitely be trying this recipe this Summer!

  2. Lauralee Hensley says:

    Hope I get enough Rhubarb off of my plant this year to do this. I think I might, but if not maybe do a half batch. I’ll have to buy the strawberries though. Mine winter killed unfortunately, so no strawberries in the garden.

  3. I’m going to try and tackle this thanks for the tips

  4. franceska c says:

    well I have been eyeing this recipe for 4 days now and FINALLY have a chance to do it. i had only 7c diced rhubarb so added another c diced strawberries (so 8c). since I am making this sugar free, I put 6c splenda sugar in there too. making this for fathers day and his fav is rhubarb (and hes a diabetic). i was also curious as to how many qt/ pt/ jj it would make so I could prepare amt of jars. I am processing them now, total of 3 qt jars (actually thought 4, but 3 is enough for purpose).

  5. Kristie Varozza says:

    how Many Jars Do You Get Out Of This Recipe?

  6. I had trouble with clumps on my first batch. Second batch I made a slurry of the cornstarch, flour, and a little water…problem solved. I got 4 jars, but was generous on the fruit measurements. Tastes awesome!

  7. I had to recan this recipe. I need to know the head space I am supposed to leave

  8. The recipe clearly states 3 quarts. So it would be 3 quart jars. Or 6 pint jars.

  9. We added raspberries too and it was AMAZING!!

  10. Ann Cooper says:

    Here is what I have learned about this Recipe after 7 batches first I reserved 2 cups of each fruit till the end of mixing why you ask because it seemed to cook down the fruit to much n left you with more of a thick soup no chunks of Strawberries which we all love, Then towards the end when it was thickening I added the 2 cups n processed my 4 Quarts n lids According to manafacturer guidelines then u took the mix n filled all 4 Quarts to 1/4 inch headspace wiped my tops n placed my.lids n rings lowered in to my water-bath making sure the tops we’re covered and bathed them at boiling point for 20 min (I live in North West TN ) after they cooled I left them rest for 2 weeks n then tried it and it was Amazing I wish I could post my pictures of the final product , but I did end up selling 20 pies at $18 a pie at Market that week, Yum love having this in dead middle of 5degree temps

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