Canning Strawberry Rhubarb Pie Filling

How to make the filling

1. Wash the rhubarb. Spice into 1-2 inch pieces.
2. Rinse berries well.
3. Remove hulls. Slice the berries.
4. Place the rhubarb to a large pot.
5. Stir in a tablespoon of sugar. Add water. Cook on low heat for about 20 minutes to soften the rhubarb. Add the strawberries just to warm for about 30 seconds before the rhubarb is done. Use a slotted spoon to remove the rhubarb and strawberries from the water. Place them in a covered bowl to keep warm.
6. Add juice or cold water, lemon juice, and Clear-jel mixed with sugar to a separate pan. Bring to a boil. Stir to remove clumps. Reduce heat and cook for about 10 minutes until thickened. Add the rhubarb and berries to the filling.

How to can the filling

1. Ladle hot filling into the hot jars, leaving 1/4″ headspace.
2. Wipe rims clean with damp paper towel.
3. Center lids on jars.
4. Apply bands and adjust to fingertip tight. Place filled jars in canner ensuring jars are covered by over 1″ water. Bring to a gentle, steady boil.
5. Process jars for 30 minutes, adjusting for altitude. Turn off heat. Let jars rest in hot water for 5 minutes before removing from canning pot.
6. Remove jars and cool. Check lids for proper seal after 24 hours. Lid should not flex up and down in the center, when pressed. Store jars in a cool place.