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    You are in: Home / Recipes / Canned Rhubarb and Pear Pie Filling Recipe
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    Canned Rhubarb and Pear Pie Filling

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    southern chef in louisiana's Note:

    Homemade rhubarb and pear pie fillin--great for gifts or just to have on hand.

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    Ingredients:

    Yield:

    quarts

    Units: US | Metric

    Directions:

    1. 1
      Slice the rhubarb into 1/2 inch slices. Add 2 cups of sugar, orange juice, and vanilla to the rhubarb in a heavy saucepan. Mix well and set aside.
    2. 2
      Peel, core, and dice the pears. Place cut pears in water containing ascorbic acid until all the pears are diced. Add the rest of the sugar, orange peel, mace, and cinnamon to the rhubarb mixture. Stir well and bring to a boil.
    3. 3
      Drain the pears, add to the mixture and cook for 3 minutes longer.
    4. 4
      Ladle into hot jars. Release the air bubbles, clean the rims, seal, and process in a water bath or 25 minutes.

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    Nutritional Facts for Canned Rhubarb and Pear Pie Filling

    Serving Size: 1 (5153 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 955.4
     
    Calories from Fat 14
    47%
    Total Fat 1.5 g
    2%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 22.8 mg
    0%
    Total Carbohydrate 243.2 g
    81%
    Dietary Fiber 20.1 g
    80%
    Sugars 204.7 g
    819%
    Protein 5.8 g
    11%

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