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Im new to this site and im in need of some help!!My pear trees are producing like crazy and i want to can them.Can anyone please help me through this?:thumb:
 

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The Power of III
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I picked 55 pounds of pears so far from one of my trees and that is only 1/2!

Pick up a copy of the Ball Blue Book of Canning and Preserving - Any pear recipe you find in there is delicious!

I make pear butter, pears in syrup, pear pickles, pear mincemeat / chutney, pear preserves - all the canning recipes in that book are delicious and you can't go wrong.

I recently saw a copy of it at my local Lowe's hardware store - sometimes you can find them at Walmart or online through Amazon.
 
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PEAR BUTTER


Cooking Directions:
-------- ------------ --------------------------------
7 pounds medium pears -- quartered, cored
4 cups sugar
1 teaspoon grated orange peel
1/2 teaspoon ground nutmeg
1/3 cup orange juice

Prepare Ball brand or Kerr brand jars and closures according to
manufacturer's instructions.

Cook pears until soft, adding only enough water to prevent sticking (about
1/2 cup). Press through sieve or food mill. Measure 2 quarts pulp;
combine with sugar in a large saucepot, stirring to dissolve sugar. Add
remaining ingredients, cook until thick enough to round up on a spoon. As
mixture thickens, stir frequently to prevent sticking.

Carefully ladle hot butter into hot jars, leaving 1/4-inch headspace.
Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place
lid on jar with sealing compound next to glass. Screw band down evenly
and firmly just until a point of resistance is met -- fingertip tight.

Process 10 minutes in a boiling-water canner. At elevations higher than
1,000 feet, boil 2 additional minutes for each additional 1,000 feet
elevation.

This recipe yields about 4 pints



PEAR PRESERVES


Cooking Directions:
-------- ------------ --------------------------------
1 1/2 cups sugar
3 cups water
8 medium pears - (to 10, about 3 lbs
before preparing)
1 1/2 cups sugar
1 lemon -- thinly sliced,
if desired

Combine 1 1/2 cups sugar and water; cook rapidly 2 minutes. Add diced
pears and boil slowly for 15 minutes. Add remaining sugar and lemon.
Stir until sugar dissolves. Cook rapidly until fruit is clear, about 25
minutes. Cover and let stand for 12 to 24 hours in a cool place.

Pack fruit into hot jars, leaving 1/4 inch headspace. Adjust caps.
Process in boiling water for 5 minutes. Remove jars; cool and store.

This recipe yields 5 half-pints.
 

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The Power of III
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Just know that some things can be doubled or tripled or more and will still come out right on the recipe, some cannot.

In general, if it is something that needs to "set", like jam, jelly, butter, preserves - you need to make it one batch at a time per the recipe.

On things like pear pickles, chutney, pears in syrup (and others like sweet relish, corn relish, pickled okra, etc) you can multiply away.

I recently put up 17 quarts of hot pickled mixed veggies - I two of my largest stock pots full of veggies and for part of my daughter's math that day I had her take the recipe and increase it by a factor of 8.

But early on in my canning experience I tried doing the same thing with apple butter and it never did get thick enough to set properly.

Just an FYI.
 
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