Friday, October 3, 2008

Canning Bug 2 of 2

It took about 10 days for my 25 pound box of pears to ripen. My friend Donna came to the rescue again and taught me the tricks of the trade for canning pears. Here is the run down: You follow the same steps as I listed in canning peaches (for the most part) I'll list the differences.

First clean your jars and place four pieces of pineapple and a smidgen of juice in the bottom of each jar.

Yes, you can easily skin pears as you can peaches. After their quick hot water bath place them in cold water while you skin each one.

You simply rub each pear and especially rub any brown spots. The skin and any spots rub right off easily.

See how pretty they turn out and so easy to do!
Then you place them in some lukewarm water with salt. This will keep them pretty until you are ready to cut them and put in jars. The salt helps them from turning brown while you give attention to each pear.
When you are ready to start cutting the pears you simply cut them in half. With a little melon ball scooper you scoop and cut as shown below to get all the tough spots of the pear out.

Pretty easy...
Since you've already added the pineapple in the bottom of the jar (as shown in the first picture) layer the pears in each jar.
Screw the lids on tightly and place in a hot water bath.
Once the water is boiling time the pears for 25 minutes.
Then carefully remove pears and allow to cool.
Donna said that the pineapple and pineapple juice add a wonderful flavor to the pears and a can makes a wonderful lime pear pineapple jello. Thanks again Donna!

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