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The Unexpected Joy of Rhubarb and Pear: Canning Sunshine for Later

My grandmother, bless her heart, was a canning queen. Her pantry, a cool, dimly lit sanctuary, held rows upon rows of jewel-toned jars. As a child, I’d sneak in there, mesmerized by the shimmering preserves. I vividly remember one summer when she tasked me with peeling pears for a rhubarb and pear filling. The sticky sweetness of the pears mingling with the tart, almost grassy scent of the rhubarb is forever etched in my memory. That summer, and every summer since, the scent of simmering rhubarb and pears instantly transports me back to her kitchen, aproned and happy, learning the magic of preserving summer’s bounty. This recipe is my tribute to her and those cherished memories.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 5 quarts
Dietary Type: Vegetarian, Gluten-Free, Dairy-Free

Ingredients

5 lbs rhubarb
4 cups sugar
4 lbs pears (about 8 large)
1 cup orange juice
1 teaspoon vanilla extract
2 tablespoons orange rind, thinly sliced
1 teaspoon mace
1 teaspoon cinnamon

Equipment Needed

Large, heavy-bottomed saucepan
Paring knife
Cutting board
Measuring cups and spoons
Water bath canner
Canning jars (5 quart-sized) with lids and bands
Jar lifter
Bubble remover/headspace tool
Ladle

Instructions

Begin by preparing the rhubarb. Wash the rhubarb stalks thoroughly and trim off the leafy ends. Slice the rhubarb into ½-inch thick pieces.
In a large, heavy-bottomed saucepan, combine the sliced rhubarb with 2 cups of the sugar, the orange juice, and the vanilla extract. Mix everything well to ensure the sugar is evenly distributed. Set the mixture aside to allow the rhubarb to macerate slightly. This will help draw out the juices and begin the softening process.
Now, turn your attention to the pears. Peel, core, and dice the pears into bite-sized pieces. To prevent the pears from browning while you’re working, place the diced pears in a bowl of water containing a small amount of ascorbic acid (Vitamin C), or lemon juice. This will help maintain their vibrant color.
Add the remaining 2 cups of sugar to the rhubarb mixture in the saucepan. Also, add the thinly sliced orange rind, the mace, and the cinnamon. Stir well to combine all the ingredients.
Place the saucepan over medium heat and bring the mixture to a boil, stirring frequently to prevent sticking and burning.
Drain the diced pears from the water and add them to the boiling rhubarb mixture. Stir gently to incorporate the pears evenly throughout.
Continue to cook the mixture for an additional 3 minutes after adding the pears, stirring constantly. The filling should thicken slightly during this time.
While the filling is cooking, prepare your canning jars. Wash the jars, lids and bands in hot, soapy water and rinse thoroughly. Sterilize the jars by simmering them in hot water for 10 minutes. Keep the jars hot until ready to fill.
Once the filling is ready, carefully ladle it into the hot, sterilized jars, leaving ½-inch headspace at the top.
After filling each jar, use a bubble remover (or a clean spatula) to release any trapped air bubbles. Gently run the tool around the inside of the jar to dislodge any air pockets.
Use a clean, damp cloth to wipe the rims of the jars clean. This ensures a proper seal. Place the lids on the jars, and then screw on the bands finger-tight.
Carefully lower the filled jars into a boiling water bath canner. Make sure the jars are completely submerged in water, with at least 1-2 inches of water covering the tops of the jars.
Bring the water in the canner to a rolling boil and process the jars for 25 minutes.
After processing, turn off the heat and let the jars sit in the hot water for 5 minutes before carefully removing them with a jar lifter. Place the jars on a towel-lined surface to cool completely.
As the jars cool, you should hear a popping sound as the lids seal. After 12-24 hours, check the seals by pressing down on the center of each lid. If the lid doesn’t flex or pop back up, it’s properly sealed. If a jar doesn’t seal, refrigerate it and use the filling within a few weeks.

Expert Tips & Tricks

Rhubarb selection: Choose rhubarb stalks that are firm and crisp, with a deep red color. Avoid stalks that are limp or have blemishes.
Pear variety: Use firm-fleshed pears like Bosc or Anjou for the best texture in the filling. Softer pears may become mushy during cooking.
Sugar adjustments: Adjust the amount of sugar to your liking, depending on the tartness of the rhubarb and the sweetness of the pears. Start with the recommended amount and taste the filling as it cooks, adding more sugar if needed.
Spice variations: Experiment with different spices to customize the flavor of the filling. A pinch of ground ginger or cardamom can add a warm, aromatic touch.
Ensuring a Good Seal: Properly venting the jars of air and wiping the rims is critical to making sure they seal correctly in the canner. Don’t skip these steps!

Serving & Storage Suggestions

This canned rhubarb and pear pie filling is incredibly versatile. Of course, you can use it to make a classic pie. It’s also delicious served warm over ice cream or yogurt, spooned onto pancakes or waffles, or even used as a topping for a simple crumble.

Properly sealed jars can be stored in a cool, dark place for up to a year. Once opened, refrigerate the filling and use it within a week. If you have any jars that didn’t seal, store them in the refrigerator immediately and use the filling within a few weeks.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	955.5 kcal	N/A
Calories from Fat	14g	1%
Total Fat	1.6 g	2%
Saturated Fat	0.3 g	1%
Cholesterol	0 mg	0%
Sodium	22.8 mg	0%
Total Carbohydrate	243.2 g	81%
Dietary Fiber	20.1 g	80%
Sugars	204.8 g	819%
Protein	5.9 g	11%

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.

Variations & Substitutions

Spice it up: Add a pinch of ground ginger or cardamom for a warmer flavor.
Lemon zest: Substitute orange zest with lemon zest for a brighter, more tart flavor profile.
Different fruits: Add a cup of chopped strawberries or raspberries for a mixed berry pie filling.
Thickening agent: If you prefer a thicker filling, you can add a tablespoon of cornstarch mixed with a tablespoon of cold water to the rhubarb mixture during the last minute of cooking.
Vegan variation: While this recipe is naturally vegan, ensure your vanilla extract is also vegan-friendly.

FAQs (Frequently Asked Questions)

Q: Why do I need to use ascorbic acid when preparing the pears?
A: Ascorbic acid, or lemon juice, helps prevent the pears from browning after they are peeled and diced. This keeps your pie filling looking fresh and appealing.

Q: Can I use frozen rhubarb for this recipe?
A: Yes, you can use frozen rhubarb. Thaw it slightly before using and drain off any excess liquid.

Q: How do I know if my jars have sealed properly?
A: After the jars have cooled completely, press down on the center of each lid. If the lid doesn’t flex or pop back up, it’s properly sealed.

Q: What do I do if a jar doesn’t seal?
A: If a jar doesn’t seal, refrigerate it immediately and use the filling within a few weeks.

Q: Can I use this filling for more than just pie?
A: Absolutely! This filling is delicious served warm over ice cream, yogurt, pancakes, or waffles. You can also use it as a topping for a crumble or crisp.

Final Thoughts

So, gather your ingredients, don your apron, and prepare to transform the humble rhubarb and pear into a delectable preserve. This recipe is more than just a set of instructions; it’s an invitation to create memories, to connect with the seasons, and to share the joy of homemade goodness with those you love. Don’t hesitate to experiment with different spices and fruit combinations to make it your own. I’d love to hear about your experiences and any variations you try! And if you’re feeling adventurous, pair a slice of this pie with a scoop of vanilla bean ice cream and a glass of crisp, chilled white wine.

Canned Rhubarb and Pear Pie Filling Recipe