Comments on: Canning Rhubarb Pie Filling https://rootsy.org/canning-rhubarb-pie-filling/ Your Foundation for Simple Living Wed, 26 Nov 2025 14:26:48 +0000 hourly 1 By: Kathie Lapcevic https://rootsy.org/canning-rhubarb-pie-filling/#comment-6507 Wed, 26 Nov 2025 14:26:48 +0000 https://rootsy.org/?p=9092#comment-6507 In reply to Donna Whitmore.

Sugar substitutes don’t always work in preserve recipes like this. Please see this article https://extension.psu.edu/canning-with-less-sugar

Chia seeds are not considered safe for canning.

]]> By: Donna Whitmore https://rootsy.org/canning-rhubarb-pie-filling/#comment-6503 Tue, 25 Nov 2025 04:46:52 +0000 https://rootsy.org/?p=9092#comment-6503 5 stars
Could you use sugar substitute for diabetics? Also can you use chia seeds for the thinking ingrediant?

]]> By: Angi Schneider https://rootsy.org/canning-rhubarb-pie-filling/#comment-6229 Mon, 04 Aug 2025 13:59:31 +0000 https://rootsy.org/?p=9092#comment-6229 In reply to Gina.

Thanks for your comment Gina. Rhubarb has a ph level of 3.1-3.4 making it safe to water bath can without any extra acidification. I’ve added a note in the recipe source. Rhubarb can be canned with just sugar. Any lemon juice or vinegar that’s added is added for flavor or to help the product gel, not for safety. Hope that helps.

]]> By: Gina https://rootsy.org/canning-rhubarb-pie-filling/#comment-6084 Tue, 24 Jun 2025 14:37:25 +0000 https://rootsy.org/?p=9092#comment-6084 Thanks for the recipe. Looking at the peach recipe in the source link, I think there should be a lot more lemon juice – it’s 2 tbsp per quart to make it acidic enough for safe canning.

]]> By: Angi Schneider https://rootsy.org/canning-rhubarb-pie-filling/#comment-5562 Thu, 03 Oct 2024 20:17:33 +0000 https://rootsy.org/?p=9092#comment-5562 In reply to Judy.

3 quarts. The amount is in the upper right hand corner of the printable recipe card.

]]> By: Judy https://rootsy.org/canning-rhubarb-pie-filling/#comment-5556 Wed, 25 Sep 2024 20:46:48 +0000 https://rootsy.org/?p=9092#comment-5556 In reply to Jean Chapman.

@Angi Schneider, how many quarts will this recipe make?

]]> By: Sue duchene https://rootsy.org/canning-rhubarb-pie-filling/#comment-5510 Tue, 10 Sep 2024 18:31:55 +0000 https://rootsy.org/?p=9092#comment-5510 Can I elimate the clear gel while caning but add a thickening before baking? I can’t find the clear gel .

]]> By: Angi Schneider https://rootsy.org/canning-rhubarb-pie-filling/#comment-5508 Fri, 06 Sep 2024 15:09:07 +0000 https://rootsy.org/?p=9092#comment-5508 In reply to Dian Edgar.

No, it’s not. Clear Jel is specially modified for canning and has been tested. Just leave out the thickener when canning. You can add the thickener when you make the pie.

]]> By: Dian Edgar https://rootsy.org/canning-rhubarb-pie-filling/#comment-5503 Wed, 28 Aug 2024 19:28:35 +0000 https://rootsy.org/?p=9092#comment-5503 Is it possible to use potato starch instead of clear gel in Denmark where I
live we don’t have clear Gel
We have corn and potato starch

]]> By: Kathie Lapcevic https://rootsy.org/canning-rhubarb-pie-filling/#comment-5479 Mon, 12 Aug 2024 12:03:03 +0000 https://rootsy.org/?p=9092#comment-5479 In reply to Rose.

I just dump into a raw pie shell and cover with another pie shell – bake like you would any fruit pie. 425 for about 15 minutes reduce heat to 350 for about 30 minutes…

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