Post by Sister Penny on Nov 15, 2010 7:48:53 GMT -5
I will be canning a bushel of pears today, they are the Bosc variety, the brown skinned ones, not really big but they will fit nicely into the pint jars I have...after that, I plan to make up 10 lbs of sliced peaches into peach jam/ice cream toppings for gift baskets for Christmas...and hopefully one day this week start canning my potatoes...nothing beats home canned potatoes, the ones in tin cans are downright nasty tasting compared to home canned ones in my opinion.
If hubby gets a deer this year I will be canning quarts of venison too.
Post by richshelpmeet on Nov 16, 2010 23:11:06 GMT -5
You can also freeze pears. We have two pear trees and each fall we are blessed with lots of pears. I live in a small house with no place to store canned items. I do, however, have freezer space. We put up 50 plus quarts last year. So if you have freezer space, that could be an option.
Post by Sister Penny on Nov 17, 2010 18:28:34 GMT -5
I use www.pickyourown.org it is very concise and easy to use I used the recipes for peaches and also for applesauce...there are many types of canning, freezing, dehydrating, etc...I got 45 pints of pears out of the bushel plus a big bowl we will be eating...
Post by richshelpmeet on Nov 17, 2010 21:32:51 GMT -5
I froze my pears in a sugar solution. I made that solution in a stock pot on the stove top. I added about 1/3 to 2/3 cup of sugar to every 4 cups of water. I also added some ascorbic acid; Fruit Fresh. We didn't want them too sweet, but from what I understand, the sugar is needed in helping to preserve them for storage. Meanwhile, I washed, cored and chopped up my pears.(You'll want to use firm pears, not pears that are too soft and too ripe.) After I made the sugar solution, I let it come down to room temperature. Then I simply placed the pears in freezer bags and filled with the sugar solution. This ended up being a bit messy and it was hard to get the air out of the bag without getting the sticky solution all over! So I went to one of our local stores and bought a bunch of cheap quart freezer containers and used those instead. For me, it was easier to put in the pear, then add the solution to the top. From what I have noticed, if you have any pears that are not covered in the solution, they will turn brown. So it is important to try fill as full as possible. The pears do try and float up in the containers tho!
Some folks do peal their pears when freezing them. We don't. We like the skin on as I believe there are good nutrients in the skins. My daughter loves to eat these right out of the freezer! I mostly use them in blended fruit drinks. We also like them in my Apple Cake recipe, substituted for the apples.
I believe apples can also be frozen this way also, although I have not tried that.
Post by benshelpmeet on Nov 18, 2010 10:46:05 GMT -5
I fixed the typo! I wish someone would fix my typos. ;D I cannot believe all the spelling mistakes I make...I think I'm getting old. Actually I proof read so many papers from the children's school work ( misspelled words) I'm beginning to forget how words are really spelled. I often ask my older girls and Ben how to spell things. I have also had two strokes one seventeen years ago with the birth of our third child, and one this year with the birth of our ninth child. I think my brains are scrambled. ;D My eyes , memory, and even my spelling (sometimes I cannot remember how to spell simple words, spell check is helpful, but sometimes it even looks confusing. Isn't that awful. ( I do alright, I get by.)
Thank you for the recipe! I will make these freezer pears when I get some pears. I never thought about using them in an '' Apple Cake ''. Will you share your ''Apple Cake Recipe'' ? I love trying new recipes.
I hope the two pear trees we plant do good and produce alot. We love pears.
Have you ever made pear salad? It's a Southern Favorite! I grew up eating this.
Pear Halves ( canned )
grated mild or sharp cheddar cheese
Lay pear halves face up, fill center with mayo, and sprinkle grated mild or sharp cheese over top of mayo.
I hope your having a great day sister Ellen!
Love, ~ sister Darlene ~
But he knoweth the way that I take: when he hath tried me, I shall come forth as gold.
~ "The Bible calls debt a curse and children a blessing; but in our culture, we apply for a curse and reject blessings. Something is wrong with this picture. by Doug Phillips
Post by richshelpmeet on Nov 18, 2010 22:42:53 GMT -5
Don't worry about the typos! I can read everything just fine! I find my fingers get "tangled up" on the keyboard if I go too fast. I think my brain is actually thinking about what I want to write, faster than my fingers can type it out.
Having strokes is scary, but thankfully The Lord has brought you through that. It sure can slow you down, but God made us resilient so that we many times can move forward and find new ways of doing things!
We have never heard of Pear Salad. Thanks for sharing. Maybe we'll give that a try sometime. We like to try new recipes too! In fact, sometimes it scares my "meat and potatoes" husband! ;D
I will add the Chopped Apple Cake Recipe in a new thread so everyone who wants, can fiind it easier.
Post by skydancesmom on Nov 19, 2010 19:11:40 GMT -5
I made a peach syrup this summer, I used the directions for jam and it didn't set! OOPS! My neighbor lady said I didn't use enough Lemon juice, I bet if you were to do the same, and omit the lemon juice all together it would work just fine. I sent some to my dad who poured it over ice cream I think, or maybe it was used for pancakes, anyway, he said it was awesome! What a great gift idea ladies! Maybe this sauce and some homemade pancake mix!! Blessings, Liz
Some one gave us some pear's this year. We made pear sauce with them and everybody at our house likes it better than applesauce. It is prepared the same. We do not use any sugar however.
Sister Darlene you asked how to can meat. All meat is canned the same you put the uncooked meat in a quart jar and process for ninety minutes at ten pounds pressure. We can our chicken with the bones on it . You might want to skin the chicken otherwise it is pretty fatty.
The way we cut the chicken there are still some bones left after canning. Those we put in a big pot and add a little water and let it simmer all day. the broth that comes from that is so good. We can it in pint jars ten pounds pressure for thirty minutes.
The deer we cube. Well this is my third post on food tonight. One might get the idea that I was hungry. Well actually I am and my sister just called me for supper. So maybe more later.