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Starting Member
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Last Login: 1/17/2012 5:26:54 PM
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| I will be picking pears this weekend and want to preserve them. I was going to follow the BALL freezing method but was wondering if anyone had any good recipes for canning, freezing pears. Also any good recipes for using them later on would be great - my son is the only one who will eat plain pears so I need cake, bread, pear butter or cobbler recipes. Thanks for anything you send my way!!
Dawn Collyott The Olde Farmhouse 
http://www.collyottfarms.com http://www.collyottfarms.blogspot.com
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| we take an microwaveoven safe dish. take the out side skin off and give it to the chickens. core it and that goes into the compost. put some butter on the dish. crame the core with dark brown sugar and microwave until soft serve with icecream any flavor. back in the day my mom made jelly with the pears. our brahma bull want let us get out of the pen without giving him one.
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Someone gave DH a feed sack full of pears. I made pear crisp several times. I also made two small batches of pear wine and some pear/cranberry preserves. If anyone wants the recipe for the preserves, just pm me and I will post it.
Visit The Christian Homesteader
http://farmwoman.proboards.com/index.cgi
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| There is a book out from the University of Georgia called So Easy To Preserve that we recieved our re-certification training as Master Food Preservers from. You can download the order form from the web at: www.soeasytopreserve.com So Easy To Preserve is a 375-page book with over 185 tested recipes, along with step by step instructions and in-depth information for both the new and experienced food preserver. Newly revised 5th edition. Some of the topics it contains are: Preserving Foods: Different methods of food preservation, how they work, the costs to consider and the amounts of foods needed are included to help you select the best method for your lifestyle and product. Canning: The basics of canning...which method is safe, what equipment will be needed, how to actually perform the steps to ensure a safe product...are provided. Directions are listed for canning many different products. Pickled Products: Ingredients and equipment needed for successful pickling are discussed. Recipes for cucumber and other vegetable pickles, fruit pickles and a wide assortment of relishes provide the opportunity to add spice to your meals. Jellied Fruit Products: Jellies, jams, preserves, marmalades, conserves, butters, syrups, uncooked jams and jellies, products without added sugar...this chapter has it all. The variety of recipes help you choose the product that is right for you. Freezing: Freezing is always a safe alternative, but what will the quality of the finished product be like? Details are included about how freezing affects food, which foods do not freeze well, what to do when your freezer breaks down and how to freeze more than 150 different foods. Drying: Drying is the oldest form of food preservation, and now with electric food dehydrators, it is easier than ever. From tips to help you prepare safer jerky to tips that keep your fruits from darkening, this chapter is where you will find it. In addition to the topics listed, each chapter includes a list of most frequently asked questions and a table of problems, causes and ways to prevent the problem from happening again. Each chapter is followed by a pocket page that allows you to keep notes and favorite recipes at your fingertips.
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Junior Member
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Last Login: 3/22/2011 10:45:00 AM
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I prefer to can pears. I've tried dehydrating and it just didn't work.
To can, I simply peel, core and quarter. Put in hot sterilized jars. Cover with a very very light syrup - I use mostly honey as the sweetener. Then seal and can.
I have a couple of preserving books. Bernardins has the syrup proportions in it.
They say not to use too much honey cause it changes flavour when boiled, so I don't boil it.
Valerie
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| I just tried a recipe for a bread pudding with a apple pear mixture on the top,it was very good this way,I'm sure it can be made with only apples or only pears too. If you'd like the recipe I can send it along. Through the years I have substituted pears for apples in many recipes,and had alot of new wonderful recipes this way,so have fun tryin new ways to fix your pears. Try them in oatmeal muffins or bran muffins.Pears like nutmeg. We had some pears this year but they were on an old tree that hasn't been taken care of for years this next year it will be babied along,we have a big problem with scabby pears,I haven't yet researched it to see if we can fix that problem or not.I hope we can find a solution,because I love pears. I usually can pears in apple juice,my husband is a diabetic and this works for him, and I have canned all of my fruits in apple juice for over 30 years,it tastes like whatever fruit that you are canning.It is so easy,I use the frozen natural un-sweetened juice and dilute it.You can follow the can directions for re-constituing ,depending on how sweet you want it,sometimes I add an extra can of water,it depends on how sweet your fruit is and your own taste. It is so nice to not have to measure out sugar and all of that mess,and it isn't any more expensive than buying sugar.I usually buy my juice as I see sales for it before I have to start canning season.Maybe this will work for you also.
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Starting Member
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Try making pear butter in a crock-pot. Low on effort, big on taste. And, it uses up a lot of pears:
http://cooksbox.tripod.com/PearButter.htm
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The candied pears I made this year were absolutely FANTASTIC! They could easily be used as pie filling, jelly or ice cream topping. I posted the recipe on a separate thread...so easy, basically just pears and sugar. My only regret is that I didn't make three times as many.
M. and D.
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the easiest way I know to do pears is to use ripe unblemished pears, but you can use some that are not so perfect too, blanch them for about 5 minutes in boiling water, peel and core, place in a tub with ice water and fruit fresh (always use fruit fresh or lemon juice) heat water and sugar to make a syrup, follow the reciept for canning, you can use a light or heavy, depending on prefence, place pears into jar, fill, (add cinnamon stix, cloves and an alspice for extra but this is a preference, I use mine for baking) fill with syrup, wipe down the rims place the lids and rings and place in water bath, prosess for time required for size of jars, happy canning
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Starting Member
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