Easiest way ever to can a beautiful jar of pears:
Start with the largest, sweetest, fresh pears possible - yellowish green, not too ripe.
Cut the pear in half, peel carefully, remove the stem and core.
Arrange peeled halves aesthetically in wide mouth quart jar.
Sprinkle with 1 tablespoon “Fruit Fresh” (contains ascorbic and citric acid) to keep pears white.
Sprinkle with 1 tablespoon sugar to enhance flavor.
Pour boiling water over the pears, filling the jar to within 1/2 inch of the top.
Wipe the rim, place lid and band, process in canner for 45 minutes.
Over the course of a week, I canned two 35 pound boxes of pears and yielded 30 quarts of pears.
Listening to Mary Shelley’s “Frankenstein” made the time peeling many, many pears zip by!
I love the way beautiful jars of pears look on the shelves.
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