Post by Sister Penny on Sept 17, 2011 18:12:10 GMT -5
Today I spent a good portion of my day peeling and canning pears, I am so glad I used quart jars for them as any leftovers from supper meals can be used in quick breads, in place of bananas or whatever fruit you would like, I use the juice also for a little liquid in the bread.
I canned 14 quarts and still have about 1/3 of a bushel left, which I will turn into pear butter on Monday, the riper the pears the better they are. Here is my recipe: 8 qts of Pear Sauce (make like applesauce) 1/2 tsp nutmeg 1 cinnamon stick (this is removed after cooking) 1/2 t ground cloves pinch of allspice pinch of ginger 2 tsp grated orange peel (no white pith) 1 cup of Orange juice 6 cups of sugar. Put this all in the biggest crockpot you and and mix well, make sure it is about 1" or more from the top, I am going to just use my Nesco cooker as it can handle it all at once. Let this cook overnight 12 hours or so on low setting and then add the rest of your pear sauce, as you can't get it all in there, and 2 more cups of sugar. I will cook this 3-4 more hours. Then remove the cinnamon stick. To can in boiling water bath, use hot sterilized jars, lids, etc. leave 1" headspace boil for 5 minutes, remove and cool. I will use this in place of applesauce in quickbreads, put it on pancakes, waffles, sandwiches, as a filling in muffins, inside of cookies, its very versatile. Enjoy! Sister Penny