I just made this last night! It is absolutely delicious! I got 12 3/4 quarts! It definitely has my husband’s approval! Thank You for sharing! Blessings!
I really enjoy your clips,and that somebody hunts wild game.With your talent in homemaking and canning makes you a definite keeper.Very nice work young lady.
I just want to say that you have been such an inspiration to me. I've learned so much about canning from your videos and have canned many of your recipes. Thank you!
Linda, you are a doll! Thank you for sharing your inspiration with us with this beautiful pie filling recipe. It has been looking like I can't can as much anymore because there is a backlog of jams going unused in my pantry. But you are so right....who doesn't love pie? Thank you again, I can't wait to make this one.
You know, I made your recipe using Kneady Homesteader's method and my 7 quarts turned out amazing. All 7 sealed plus I had some for a crisp that was amazing. Thanks to you and Heather for a phenomenal recipe and videos. Thank you both so much!! I thought I posted to thank you earlier but got so excited about my pie filling that i forgot.
Linda I have followed your canning videos 4 a couple years now ,& I have 2 say i,m so pleased with everything.Today I,m going 2 make your strawberry/rhubrb recipe,yeah can,t wait to do mine.Got to run and get started.Thanks once more,Ginny .
Linda, you are my hero!!!! My family absolutely loves rhubarb and I have been looking for a recipe like this. It is soooo good. Thank you, thank you, thank you!!!!!
just finished making these amazing filling. I used about 19 cups of rhubarb & 🍓strawberries, and it came out wonderful. Thx for all your amazing video. Marie from 🇨🇦
Linda, you are my favorite! I don't usually leave comments but after I tried the strawberry-rhubarb pie filling, I had to. I picked the strawberries fresh and it does make a difference. It is so good and I haven't even made the pie yet. I over filled one jar and it didn't seal so will be doing that real soon. Thanks for all your videos. You are so good at it. BTW. I live in Virginia and want to start growing some rhubarb. Have a blessed week and can't wait until the next video. I LOVE CANNING!
Tasty! Thanks for the tutorial. Your measuring guesstimates came out just right for my taste. Not overly sweet, but with a nice bit of twang yet in there. I skipped the food coloring as I have red stalk rhubarb and used a nylon whisk to stir the Clear Jel ...switching to a wooden spoon when it got real thick! (For anyone new to using Clear Jel, it is normal to have some 'grain' kind of texture when taste testing. It will boil out in the canner and turn smooth and crystal clear in the cooking process. A similar brand is Perma Flow if that is all that you find. ) My yield was 6 quarts with a small bowl leftover for a crumble. Yum!💕
hi Linda Thank you for your vlogs...you have made a convert out of me, my husband even wants to learn. we love watching you and have been learning do much. God bless!!
THIS WAS SOOOOO MUCH FUN TO WATCH!!!!! hahahaha Your jars turned our gorgous! Oh how I wish I was not allergic to strawberries. :( But what an awesome recipe. You wing it like I do....always err on the side of caution! And thanks for talking about the 5 minutes in the canner! hahahaha Next time I am not going to let that part worry me so much. hahahaha Thanks for the shout out, my sistah.....this reminds me of the good old youtube days of video responses.....and hoping from one channel to another finding new folks and new recipes to try! I wish they would bring back that feature of attaching replies.....that used to be so much fun!
Hey Linda I just tried this recipe today followed it to the letter, however when i took my quart jars out of the BWC they instantly started oozing out filling, i even made sure I had the right amount of headspace. Also I then opened all the jars since Im sure they did not seal and the strawberries and rhubarb turned to mush and the clear jel went runny even though i used non instant. Do you know what could have went wrong? I processed them about 25 minutes and let them sit for 5 extra minutes with the lid off too.
Rhubarb Cherry jam is the bomb. It's the 1st jam people ask for when they know I make it. Pie filling did not quite work out for me, my blueberry filling overflow the top when it came out of bath, I followed headspace so a little leery to make more.
Hi Linda. I dried my rhubarb in mushrooms and berries dryer last autumn 2015. I made soup of the rhubarb not so long ago. It was very good. goe for it :)
I can't wait for my rhubarb to get bigger. It takes quite a bit longer where I live but before you know it I'll be canning some of this (my favorite) kind of pie filling. YUM!
I LOVE your videos. I watch them constantly. They get me all pumped up. I wish you would do one on peach pie filling. I canned some yesterday and they turned out good. My only disappointment is it had more of lemony taste that I wasn't expecting!
Wow.... This is truly amazing. I can't wait to start my home canning process. your videos are so inspiring and I'm so glad I found your channel. thanks for all your time and effort in showing us how to can. Thanks again Mrs. Linda. 😉😉😉😉
While I personally do not like Rhubarb my grandmother loves this, so I think I would take on this project for her!! I would love to get ahold of the recipe book you and Heather have!!
Hey, Beautiful, Looky who popped up on my feed right in the nick of time today. My daughter wants to make strawberry rhubarb pies...Ha ha, no freezer room right now, so here's you to save me! But...I'm out of Clear Jel...boo.. Thanks again.
That looks so beautiful and yummy! I wish the other members of my family liked rhubarb, so I will just enjoy your video and wish I could make it myself. Oh well I will just make do with my apple pie filling. I am really enjoying your new canning videos! I never get tired of them, I think they are my favorite😊
Hi Linda. If I just used strawberries could I open a jar and bake them or do you think I should pour them in a baked pie shell? Thank you for all your knowledge...you are appreciated!!!
Thank You this is one thing I have never tried, to make,SOUNDS YUMMY , I may have to buy the rhubarb I do have clear jel, BUT I DON'T HAVE THE BOOK YOUR USING , sounds Amazing***
Hi Linda I am inspired to try this tomorrow. Some say you should blanch the rhubarb for 1 mins so that it does not cause syphoning. Is it ok not to bother?
Linda, you are so talented and your tutorials are so helpful. On the King Arthur Flour site, they tell you to use the instant Clear Gel in fruit pies. Do you agree with this line of thinking or would you use the regular cook kind of ClearGel? Please clarify for me. Thank you so much.
This is a first for me. I have never made a filling of any kind. Can you take me to the next step? What do I do to make the pie? Just the jar in a unbaked pie shell and Bake? How Long? what temp? Thank you.
beautiful looking jars of rhubard😋So anymore chalk painting videos? I'm still dying to see your dining room table and chairs. I actually started mine. Table and 2 chairs are done. I have two more chairs and I'll be finished. I'll send a picture on Facebook to you when I'm finished, since it was you who inspired me to start chalk painting.. My husbands worried that he's next lol..
I have never had rhubarb, but boy oh boy do you make that look wonderful!!! How long did it take to get your plants producing? Where did you get your plants, any suggestions?
Looks lovely! Have you ever tried Grenadine Syrup to enhance / change the colour of your Rhubarb? I have read online that there's a trick to use, with the Rhubarb leaves - which alters the colour of the stem from green to crimson red? x
turned out beautiful! sounds like this would be wonderful on chicken! I would love to see a sweet&sour or mandrine type of sause. love your videos. my daughters are now watching😊 thanks
I prefer it to be a little tart because when you eat it with ice cream, it balances out the sweetness. I was just wondering, can I reduce the sugar to have a tart filling and will that affect its self life? I can do this recipe because all I have is a water canner. I am looking forward to doing some soon...yum!
Looks delicious! I have not canned pie filling yet. I'm concerned that I won't know what the proper consistency is. Any tips on that Linda? p.s. Your house is beautiful!
"canning is one of the best hobbies you can have..." Time 8:05 Love that expression, That made my heart happy.
"What's a canning session without a mess?" Love it! Love your attitude. So fun. Thanks!
I just made this last night! It is absolutely delicious! I got 12 3/4 quarts! It definitely has my husband’s approval! Thank You for sharing! Blessings!
I really enjoy your clips,and that somebody hunts wild game.With your talent in homemaking and canning makes you a definite keeper.Very nice work young lady.
I love your enthusiasm for fresh home canned foods and knowing what we're feeding our family. Great job! Now I want pie. :)
I just want to say that you have been such an inspiration to me. I've learned so much about canning from your videos and have canned many of your recipes. Thank you!
Linda, you are a doll! Thank you for sharing your inspiration with us with this beautiful pie filling recipe. It has been looking like I can't can as much anymore because there is a backlog of jams going unused in my pantry. But you are so right....who doesn't love pie? Thank you again, I can't wait to make this one.
Thank you for sharing.. this yr I will be canning all my fruits and vegetables
I’m so happy to have found you, you are so sweet and your recipes are as well, I love you recipes, you are a blessing.
You know, I made your recipe using Kneady Homesteader's method and my 7 quarts turned out amazing. All 7 sealed plus I had some for a crisp that was amazing. Thanks to you and Heather for a phenomenal recipe and videos. Thank you both so much!! I thought I posted to thank you earlier but got so excited about my pie filling that i forgot.
Linda I have followed your canning videos 4 a couple years now ,& I have 2 say i,m so pleased with everything.Today I,m going 2 make your strawberry/rhubrb recipe,yeah can,t wait to do mine.Got to run and get started.Thanks once more,Ginny .
i enjoy your recipes.thankful for your gift in the kitchen
I made your recipe today,I am so excited.Looks delicious.I have enough to make a small pie tomorrow.Thankyou,you are so inspirational..
Linda, you are my hero!!!! My family absolutely loves rhubarb and I have been looking for a recipe like this. It is soooo good. Thank you, thank you, thank you!!!!!
just finished making these amazing filling. I used about 19 cups of rhubarb & 🍓strawberries, and it came out wonderful. Thx for all your amazing video. Marie from 🇨🇦
Linda, you are my favorite! I don't usually leave comments but after I tried the strawberry-rhubarb pie filling, I had to. I picked the strawberries fresh and it does make a difference. It is so good and I haven't even made the pie yet. I over filled one jar and it didn't seal so will be doing that real soon. Thanks for all your videos. You are so good at it. BTW. I live in Virginia and want to start growing some rhubarb. Have a blessed week and can't wait until the next video. I LOVE CANNING!
Tasty! Thanks for the tutorial. Your measuring guesstimates came out just right for my taste. Not overly sweet, but with a nice bit of twang yet in there. I skipped the food coloring as I have red stalk rhubarb and used a nylon whisk to stir the Clear Jel ...switching to a wooden spoon when it got real thick! (For anyone new to using Clear Jel, it is normal to have some 'grain' kind of texture when taste testing. It will boil out in the canner and turn smooth and crystal clear in the cooking process. A similar brand is Perma Flow if that is all that you find. )
My yield was 6 quarts with a small bowl leftover for a crumble. Yum!💕
hi Linda Thank you for your vlogs...you have made a convert out of me, my husband even wants to learn. we love watching you and have been learning do much. God bless!!
THIS WAS SOOOOO MUCH FUN TO WATCH!!!!! hahahaha Your jars turned our gorgous! Oh how I wish I was not allergic to strawberries. :( But what an awesome recipe. You wing it like I do....always err on the side of caution! And thanks for talking about the 5 minutes in the canner! hahahaha Next time I am not going to let that part worry me so much. hahahaha Thanks for the shout out, my sistah.....this reminds me of the good old youtube days of video responses.....and hoping from one channel to another finding new folks and new recipes to try! I wish they would bring back that feature of attaching replies.....that used to be so much fun!
How can we find your written down recipe
This looks good Linda my mom and dad use to use this back in the day !
Hi Linda, I live in Dayton, Nevada and have lived in Reno, Sparks, etc.
for 40 years+.
Wonderful
I want pie too! Looks really good Linda! Thank you for the upload.
+Ballistic BBQ I would love to make you a pie!
YAY!!!! Linda is awesome! we just made some strawberry recently, but that looks delicious!
+Big Family Homestead Awe did you video ? because I need to watch :)
We did not- It was a marathon day, we got the berries for $1 per pound!!! So it was, get it done before these things mold!
Hey Linda I just tried this recipe today followed it to the letter, however when i took my quart jars out of the BWC they instantly started oozing out filling, i even made sure I had the right amount of headspace. Also I then opened all the jars since Im sure they did not seal and the strawberries and rhubarb turned to mush and the clear jel went runny even though i used non instant. Do you know what could have went wrong? I processed them about 25 minutes and let them sit for 5 extra minutes with the lid off too.
are you at the same elevation as Linda? it only takes 10 minutes here where I live. it sounds like there were over processed but I am not an expert.
True... Jars are automatically sanitized if you process 10min or more (sea level).
Rhubarb Cherry jam is the bomb. It's the 1st jam people ask for when they know I make it. Pie filling did not quite work out for me, my blueberry filling overflow the top when it came out of bath, I followed headspace so a little leery to make more.
Hi Linda. I dried my rhubarb in mushrooms and berries dryer last autumn 2015. I made soup of the rhubarb not so long ago. It was very good. goe for it :)
I can't wait for my rhubarb to get bigger. It takes quite a bit longer where I live but before you know it I'll be canning some of this (my favorite) kind of pie filling. YUM!
Mine too :)
I LOVE your videos. I watch them constantly. They get me all pumped up. I wish you would do one on peach pie filling. I canned some yesterday and they turned out good. My only disappointment is it had more of lemony taste that I wasn't expecting!
It looks beautiful! I love canning videos. Hopefully before long, I will be canning some pie filling.
You can do it .
You had me at Rhubarb Linda :-) Food coloring everywhere :-( Great looking pie filling :-) A "BIG" thumbs up :-) ROCK ON!!!!!!!!
+MrMegaFredZeppelin Thank you so much!
Linda's Pantry You are very welcome :-) Have a great weekend :-) ROCK ON!!!!!!!
Thanks for the great video, do you have more pie filling canning recipes. We have lots of peaches this year. Thanks where do I find your recipes.
Wow.... This is truly amazing. I can't wait to start my home canning process. your videos are so inspiring and I'm so glad I found your channel. thanks for all your time and effort in showing us how to can. Thanks again Mrs. Linda. 😉😉😉😉
Awe... Thank you so much!
I’d love to see where you store your finished products!
I can apple pie filling, using this cookbook, in pint jars. We are not “pie” people but my husband loves to eat it out of the jar.
Hello from Kozy Kitchen! Your pie filling is beautiful! Love your channel!
Strawberry rhubarb pie sounds amazing. I must day I've never tried anything like that before. Looks delicious
+FitAnge S Oh my goodness you would love this I just know you would :)
I just made this, and its wonderful! thank you...
I just broke down and ordered that recipe book.
While I personally do not like Rhubarb my grandmother loves this, so I think I would take on this project for her!! I would love to get ahold of the recipe book you and Heather have!!
Love your videos Linda
I love strawberry Rhubarb too...YUM YUM
us too it is outstanding!
It looked awesome!
Hey, Beautiful, Looky who popped up on my feed right in the nick of time today. My daughter wants to make strawberry rhubarb pies...Ha ha, no freezer room right now, so here's you to save me! But...I'm out of Clear Jel...boo.. Thanks again.
Linda I always cut the part that goes to seed off as soon as I see it and I have good rhubarb clear into September. ( I'm in Idaho)
Is it ok to can cold stewed rhubarb or should it go directly in to the jars as soon as it is finished cooking?
Makes me think of my Dad! He loved to cook with rhubarb!
+makrsk09 Awe we love it too!
WOW! You did a fantastic job!
Thank you so much!
Had to laugh at that "wholesome ingredients" comment, then a bottle of toxic food dye 😂
Such a beautiful color. Yummy!
+In a Pickle Thank you so much and tastes that good too!
That looks so beautiful and yummy! I wish the other members of my family liked rhubarb, so I will just enjoy your video and wish I could make it myself. Oh well I will just make do with my apple pie filling. I am really enjoying your new canning videos! I never get tired of them, I think they are my favorite😊
Thank you so much! I really have a lot of fun with them.
Hi Linda. If I just used strawberries could I open a jar and bake them or do you think I should pour them in a baked pie shell? Thank you for all your knowledge...you are appreciated!!!
Thank You
this is one thing I have never tried, to make,SOUNDS YUMMY , I may have to buy the rhubarb I do have clear jel, BUT I DON'T HAVE THE BOOK YOUR USING , sounds Amazing***
I have been searching to no end for a rhubarb blueberry pie filling that I can can in quart jars for future use. Any idea where I can find one?
Linda
What would be the processing
Time for pints ?
The same as quarts?
Thank you
Linda from Ct.
Hi Linda I am inspired to try this tomorrow. Some say you should blanch the rhubarb for 1 mins so that it does not cause syphoning. Is it ok not to bother?
Great recipe. One of my dads favorite. I have to buy the rhubarb. Can u tell me about how many pounds u used. Don’t wanna short myself. Thank u
I'm not big on rhubarb, would this be the same process, leaving the rhubarb out and just use stawberries
Have you tried this with Stevia instead of sugar? You mentioned in a past video you were going to do some canning using sugar substitutes.
Linda, you are so talented and your tutorials are so helpful. On the King Arthur Flour site, they tell you to use the instant Clear Gel in fruit pies. Do you agree with this line of thinking or would you use the regular cook kind of ClearGel? Please clarify for me. Thank you so much.
I watched you video on the pressure pot. I just saw an report that they aren't safe to pressure can in them. What are your thoughts?
Love the recipe too!
I'm inspired ☺
you are so inspiring .Thankyou.
This is a first for me. I have never made a filling of any kind. Can you take me to the next step? What do I do to make the pie? Just the jar in a unbaked pie shell and Bake? How Long? what temp? Thank you.
Oh I miss, rhubarb... we can't get any that is worth eating in Florida. Lovely video and product...as always.
Thank you so much!
This looks so good. Thanks for posting this! :)
Can i use frozen strawberries in this?
Ahhhh, rhubarb! I did some last week!! You're a good girl, Linda.
I love that 12 quart pot! Do you remember where you purchased it?
The pot said Cuisinart on the handle. I would try Amazon.
beautiful looking jars of rhubard😋So anymore chalk painting videos? I'm still dying to see your dining room table and chairs. I actually started mine. Table and 2 chairs are done. I have two more chairs and I'll be finished. I'll send a picture on Facebook to you when I'm finished, since it was you who inspired me to start chalk painting.. My husbands worried that he's next lol..
Mmmmmm mouthwatering! we can't get clear gel in UK, could I use pectin or just leave it out and thicken when using?
I would leave it out and thicken when you open it. :)
Wow look great !!!!!!
I have never had rhubarb, but boy oh boy do you make that look wonderful!!! How long did it take to get your plants producing?
Where did you get your plants, any suggestions?
Can you make a video of you making the pie with this filling? Thanks Linda!
You answered my question about the rhubarb color! I've never seen green before. Does the taste differ at all?
I bought both the baking and canning books too. :o)
:)
when do you plant rhubarb? is it sold by a small plant or root?
Hey Linda what water bath canner do you use? do you have a link?
thanks
+Brooke Doroha amzn.to/1WIbCqh
Looks lovely! Have you ever tried Grenadine Syrup to enhance / change the colour of your Rhubarb? I have read online that there's a trick to use, with the Rhubarb leaves - which alters the colour of the stem from green to crimson red? x
turned out beautiful! sounds like this would be wonderful on chicken! I would love to see a sweet&sour or mandrine type of sause. love your videos. my daughters are now watching😊 thanks
Linda
Im going to can some in pints,
So I can put in dump cake, as
Heather does 👍🏻
Linda from Ct
I was wondering, did you have too much lemon juice when you tasted it?
could you do a video on your organizational methods and pantry?
I will very soon starting to video today.
+Linda's Pantry great! thanks
What sight do you get clear gel on
Love it!
I have frozen pears what can I make with them
I prefer it to be a little tart because when you eat it with ice cream, it balances out the sweetness. I was just wondering, can I reduce the sugar to have a tart filling and will that affect its self life? I can do this recipe because all I have is a water canner. I am looking forward to doing some soon...yum!
Linda, do we no longer blanch the fruit? in liking the new process
I've never heard of clear gel. What is that?
Where do I get the Amish canning book?
amzn.to/1sC8Nue
What is the purpose of the lemon juice?
Our Bernardin book recipe calls for 3apples...would I still need clear jel?
What kind of rhubarb did you use/grow?
Yummy!!!
Man I wish we could grow rhubarb down here...I so wanna do this..
+Booger500us Sista I will send you some :)
I love you!
Looks delicious! I have not canned pie filling yet. I'm concerned that I won't know what the proper consistency is. Any tips on that Linda?
p.s. Your house is beautiful!
how much storage space do you have for your canning? food?
I have a walk in pantry.
I've never had rhubarb. What does it taste like?
+JRC Homestead Texas It is tart and goes relly well with sweet:)
+Linda's Pantry thanks
Hi Linda. How long did you cook the fruit after you added it into the clear gel mixture? P.S. I love your videos!
Where do you order the large Clear Gel?
+Kelly White amzn.to/1OGg8hb
+Linda's Pantry thanks Linda!
Loved the video! Where did you get your t-shirt?
Kohls :)