Here’s a full recipe for canned rhubarb pie filling that you can safely water-bath can and later use for quick pies, crisps, or desserts:
Canned Rhubarb Pie Filling
Ingredients (for 7 quarts / full canner batch)
6 quarts chopped rhubarb (about 18–20 cups, washed and cut into ½–1 inch pieces)
4 ½ cups granulated sugar
1 ¼ cups ClearJel (a canning-safe thickener – do not substitute cornstarch or flour)
1 tsp cinnamon (optional)
¼ tsp nutmeg (optional)
5 cups water
¾ cup bottled lemon juice
Instructions
Prepare jars & canner
Wash jars, lids, and bands.
Heat jars in simmering water until ready to fill. Keep lids in hot (not boiling) water.
Prep rhubarb
Wash stalks thoroughly, discard leaves (they’re toxic).
Chop into ½–1 inch pieces.
Blanch rhubarb
In a large pot, bring a few quarts of water to boil.
Add rhubarb in batches, boil 1 minute, then drain. Keep hot.
Make syrup
In a separate pot, whisk together sugar, ClearJel, spices (if using), and water.
Cook over medium heat, stirring constantly, until mixture thickens and bubbles.
Add lemon juice, boil 1 more minute.
Combine & fill jars
Gently fold rhubarb into hot syrup.
Ladle hot filling into prepared jars, leaving 1 inch headspace.
Remove air bubbles, wipe rims, place lids and bands fingertip-tight.
Process jars
Place jars in boiling-water canner, ensuring jars are covered by at least 1–2 inches water.
Process time:
Pints & Quarts: 30 minutes (adjust for altitude if needed).
Cool & store
Let jars cool 12–24 hours undisturbed.
Check seals, label, and store in a cool, dark place (good up to 18 months).
To Use
For one 9-inch pie:
1 quart of canned rhubarb pie filling
Pour into pie shell, add top crust or crumb topping.
Bake at 400°F (200°C) for 40–45 minutes until crust is golden and filling bubbles.
