- General Recommendations
- PACK - All fruit to within 1/2 inch to top of jar.
- RAW PACK - Fill jar 11/2 inches from top with syrup, fruit juice or water.
- HOT PACK - Fill jar 1/2 inch from top with syrup, fruit juice or water.
- TO PREVENT DARKENING OF FRUIT DURING PREPARATION Drop in mild salt solution of 11/2 teaspoons of salt to 1 quart cold water.
- ADDING ASCORBIC ACID The addition of Ascorbic acid (Vitamin C) to light colored fruits at the time of canning will help prevent discoloration. Tablet or crystalline form may be used. Put 5 tablets of 50 milligrams in bottom of each quart jar before packing fruit; or add 1/2 teaspoon of crystalline Ascorbic acid to each quart of the syrup before pouring over fruit in jars, or use commercial Ascorbic and Citric acid mixture following manufacturer's directions.
- CANNING FRUIT WITHOUT SUGAR - HONEY or CORN SYRUP may be used instead of sugar. Replace not more than half the sugar with white corn syrup or honey. If more is used the flavor of corn syrup or honey may be more pronounced than the fruit flavors.
REMOVE peel, core and cut into halves or quarters. If peeled fruit is to stand several minutes before precooking, drop into mild salt solution to prevent discoloration. Drain.
RAW PACK: If pears are ripe enough to be quite soft, they may be packed raw to within 1/2 inch of top of jar. Fill to within 11/2 inches of top of jar with boiling syrup. Put on cap, screw band firmly tight.
HOT PACK: Boil 3 to 5 minutes in thin or medium syrup. Pack into Kerr jars to within 1/2 inch of top. If desired, add 1 teaspoon lemon juice to each quart. Fill to within 1/2 inch of top of jar with boiling syrup. Put on cap, screw band firmly tight.
Process: Pints 25 minutes
Quarts 30 minutes
Boiling Water Bath
5 pounds firm pears (15 cups sliced) 10 cups sugar
2 cups seedless raisins 1/2 cup orange rind (cut fine)
1 cup orange juice 4 tablespoons lemon juice
PEEL pears and cut in small pieces. Add sugar and let stand overnight. Then add raisins, orange rind cut in small pieces, and juice of oranges and lemons. Cook until thick, about 30-35 minutes. Pour into sterilized Kerr jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 12 eight oz. jars.
PEAR AMBER MARMALADE
2 oranges 4 pounds pears (9 cups, diced)
2 cups canned crushed pineapple Sugar (See below - Add half as much sugar (drained) as fruit mixture
4 tablespoons lemon juice 1 8-oz. bottle maraschino cherries
WASH and remove peel from oranges. Add 1 quart of water to peel and boil 5 minutes. Drain and discard water. Add another quart water, boil 5 minutes. Drain and discard water. Grind the peel and the peeled oranges together. Wash, pare and remove core of pears, cut into small pieces. Combine oranges, pears and pineapple. Measure. Add half as much sugar as fruit mixture. Add lemon juice and mix thoroughly. Cook rapidly until almost thick (about 40 minutes), stirring occasionally. Add cherries and cook about 5 minutes longer. Pour into sterilized Kerr jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 6 eight oz. jars.
3 pounds ripe pears (9 cups) 1 cup crushed pineapple
Grated rind and juice of 5 cups sugar
1 fresh lime
WASH, pare and core the pears; slice before measuring. Put through a food chopper using the fine blade. Combine pears and pineapple. Add the lime rind and juice. Add sugar and cook over slow heat, stirring frequently. Cook for 20 minutes. Pour into sterilized Kerr jars to within 1/4 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 8 eight oz. jars.
PEAR-TART APPLE JAM
4 cups diced pears 4 cups diced tart apples
5 tablespoons lemon juice 5 cups sugar
Grated rind of 1 lemon
PEEL and dice fruit. Mix all ingredients thoroughly. Boil about 20 minutes. Take from heat and allow to stand for 10 minutes to plump. Bring back to boil stirring frequently until mixture is thick and clear (about 10 minutes). Pour into sterilized Kerr jars to within 1/4 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 8 eight oz. jars.
3 quarts pears (sliced or chopped) 3 cups water or juice
4 1/2 cups sugar 6 slices of lemon (optional)
PARE fruit (if hard, cook until tender in water). Make syrup of liquid and sugar, add fruit to partly cooled syrup and bring gently to boil. Add lemon. Boil rapidly until clear and tender. Let stand in syrup to cool. Reheat syrup to boiling. Pour fruit and boiling syrup into sterilized Kerr jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 10 eight oz. jars.
PEAR HONEY PRESERVES
4 cups pears (peeled, chopped) 3 cups sugar
1/4 teaspoon salt 1 lemon (ground)
COMBINE all ingredients and cook in kettle, stirring occasionally about 15 minutes or until of spreading consistency. Pour into sterilized Kerr half-pint jars to within 1/2 inch of top. Screw band down firmly tight and process in Boiling Water Bath 10 minutes. Yield: 5 eight oz. jars.
PICKLED PEACHES or PEARS
1 quart vinegar 6 pounds sugar (12 cups)
12 pounds peeled fruit (6 quarts)
MAKE a syrup of the vinegar and sugar and add a spice bag made of 1 tablespoon of ground cloves, and 1 piece of ginger root if desired. Add 4 or 5 whole sticks of cinnamon to the syrup. Add peaches or pears to this boiling syrup. Cook until the fruit can be readily pierced with a straw, let stand in a covered kettle overnight. Next day pack into sterilized Kerr jars. Fill jar to within 1/2 inch of top with fruit and syrup. Put on cap, screw band firmly tight. Process in Boiling Water Bath 20 minutes.
1 gallon ground pears 8 cups ground onions
(hard, Keiffer variety) 8 sweet green peppers (chopped)
2 hot red peppers (chopped) 2 quarts white vinegar
2 1/2 teaspoons salt 3 tablespoons dry mustard
6 teaspoons allspice 2 teaspoons cloves
2 teaspoons cinnamon 2 teaspoons turmeric
4 cups sugar
PEEL pears before grinding. Mix ingredients and bring to boil. simmer 15 minutes. Pack into sterilized Kerr jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 10 pints.
8 to 10 large pears, cored, peeled and sliced or cut in chunks
one - half cup water
one teaspoon cinnamon (can add one-half teaspoon ginger)
one-half to one cup of sugar
Put all ingredients into slow cooker, cover and cook on LOW for 8 to 10 hours. Serve warm with cream as a desert fruit or cold.
I found by using this way of cooking the pears they could be used in any recipes that call for apples, like fruit breads. they are just as tasty as you want to make them. I even used them in raspberry jell-o and with the spices it proved to be very good.
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