You cannot safely can a whole Amish rhubarb pie because eggs and dairy lower acidity and create unsafe conditions. The safe solution is to preserve rhubarb pie filling separately using USDA-tested canning methods or freeze the filling or whole unbaked pie. Both options keep flavor and ensure safety.
Amish rhubarb pie is a beloved dessert with a tart-sweet flavor and a rustic, comforting feel. Many home bakers wonder: can you preserve it by canning so it lasts year-round? The short answer: no, you cannot safely can a whole Amish rhubarb pie.
The problem lies in the ingredients. Rhubarb itself is acidic enough for water bath canning, but when you add dairy, eggs, or custard-style fillings, the acidity drops. That creates conditions where dangerous bacteria like Clostridium botulinum can thrive.
But don’t worry – this doesn’t mean you have to give up on preserving rhubarb pies. The solution is to preserve the filling separately using tested methods or rely on freezing. Both approaches let you enjoy authentic Amish rhubarb pie any time of year without sacrificing flavor or safety.
This guide covers everything you need to know: the risks of canning a full pie, safe methods for preserving rhubarb, shelf-life details, troubleshooting, and even Amish-inspired preservation traditions.
Understanding Rhubarb Pie and Canning Basics
Amish rhubarb pie comes in two main styles:
- Simple fruit pies with sugar and thickener.
- Custard pies that include eggs, cream, or milk for richness.
Canning and Food Safety 101
Water bath canning works for high-acid foods like fruit jams, tomatoes (with added acid), and pickles.
Pressure canning is required for low-acid foods like meats, beans, or soups.
Acidity matters: A pH below 4.6 prevents bacterial growth. Rhubarb is naturally acidic (around 3.1–3.4), but when combined with eggs or dairy, that acidity balance changes.
Bottom line: a whole rhubarb pie with custard or eggs is not safe for canning, no matter the method.
Why Whole-Pie Canning Is Risky?
Here’s why experts recommend against canning an entire Amish rhubarb pie:
- Eggs and Dairy: These are low-acid ingredients prone to spoiling.
- Custard Texture: Thick, custard-like fillings don’t heat evenly during canning. Cold spots can harbor bacteria.
- Sugar & Thickeners: Sugar helps preserve flavor and texture but doesn’t make a custard pie safe for long-term storage.
The USDA and Ball Canning Guide both caution against canning pies that contain eggs, milk, or custard.
Safe Alternatives: Canning Rhubarb Pie Filling
The solution? Can the filling, not the pie. This preserves rhubarb’s bright tartness and lets you bake a fresh pie later with safe, shelf-stable filling.
How to Can Rhubarb Pie Filling (Safely)
- Prepare rhubarb: Wash and chop into ½-inch pieces.
- Make the mixture: Add sugar and an approved thickener. Use Clear Jel, a heat-stable cornstarch substitute. (Other thickeners break down during canning and can cause spoilage.)
- Cook the filling: Simmer briefly until the rhubarb softens.
- Sterilize jars: Wash, rinse, and keep them hot.
- Fill jars: Pack filling while hot, leaving proper headspace.
- Process in water bath canner: Follow USDA-tested times, usually 15 minutes for pints and 20 minutes for quarts (adjust for altitude).
Shelf Life
- Canned rhubarb pie filling: Up to 12–18 months in a cool, dark pantry.
- Once opened: refrigerate and use within 1 week.
Freezing: A Safer, Easier Option
If you’d rather avoid canning, freezing works beautifully.
Freezing Rhubarb Pie Filling
- Mix rhubarb, sugar, and thickener.
- Portion into freezer-safe bags or containers.
- Label with date and freeze flat.
Freezing an Unbaked Pie
- Assemble pie in a foil pan.
- Wrap tightly in plastic + foil.
- Freeze for up to 6 months.
Bake directly from frozen at 375°F, adding 15–20 minutes to the normal baking time.
Freezing a Baked Pie
- Cool completely.
- Wrap well.
- Freeze for up to 4 months.
Thaw overnight in the fridge before reheating at 325°F for 15 minutes.
Flavor, Texture, and Nutrition After Preservation
- Canning: Rhubarb softens and may lose some color but retains tart flavor.
- Freezing: Texture may be slightly mushier, but flavor stays truer.
- Nutrition: Both methods slightly reduce vitamin C, but fiber and other nutrients remain intact.
Pro tip: Add fresh strawberries, apples, or ginger when baking to brighten flavor after storage.
Using Canned or Frozen Fillings in Pies
When you’re ready to bake:
Add custard/eggs fresh: Mix these in just before baking—never can or freeze them inside.
Adjust sweetness: Frozen fillings may taste more tart; canned fillings may be sweeter. Taste before baking.
Bake carefully: Monitor crust to avoid over-browning when using stored fillings.
Other uses for preserved filling: cobblers, crisps, tarts, or even swirled into yogurt.
Troubleshooting & Common Questions
My jars didn’t seal – what now?
Refrigerate immediately and use within a week, or reprocess within 24 hours.
My frozen filling turned watery.
Drain excess liquid, or simmer briefly before adding to crust.
Can I pressure can the whole pie?
No. Even pressure canning doesn’t guarantee safe heating for dairy/egg pies.
Can I freeze custard-style rhubarb pie?
Custard pies don’t freeze well – the texture turns grainy. Best to freeze fruit-only fillings.
Comparison: Canning vs Freezing
| Method | Safety | Shelf Life | Texture | Flavor | Difficulty |
| Canning | Safe (if filling only, no dairy/eggs) | 12–18 months | Softer | Tart but stable | Medium (needs equipment) |
| Freezing | Very safe | 6–8 months | Slightly mushy | True to fresh | Easy (basic freezer) |
Amish Traditions: How Did They Preserve Rhubarb?
Before modern freezers and canners, Amish families often preserved rhubarb by:
- Drying: Sliced rhubarb dried in the sun and stored in jars.
- Cold cellars: Fresh stalks wrapped in damp cloth, kept cool for weeks.
- Simple syrups: Rhubarb cooked with sugar, sealed in jars without dairy.
While these methods worked for them, today’s food safety standards recommend tested canning or freezing methods to reduce risk.
Conclusion
A whole Amish rhubarb pie cannot be safely canned because eggs and dairy reduce acidity and create unsafe conditions. But with a little planning, you can still enjoy rhubarb pie all year.
- Safest option: Can the fruit filling separately using Clear Jel and USDA guidelines.
- Easiest option: Freeze filling or whole unbaked pies for quick baking later.
- Best practice: Always add custards or eggs fresh, right before baking.
This way, you keep the tart-sweet charm of Amish rhubarb pie while ensuring safety for your family. Tradition meets practicality—and you never have to wait until spring for rhubarb pie again.
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