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General Recommendations for Canning Fruit.
PACK - All fruit to within 1/2 inch to top of jar.
RAW PACK - Fill jar 11/2 inches from top with syrup, fruit juice or water.
HOT PACK - Fill jar 1/2 inch from top with syrup, fruit juice or water.
TO PREVENT DARKENING OF FRUIT DURING PREPARATION Drop in mild salt solution of 11/2 teaspoons of salt to 1 quart cold water.
ADDING ASCORBIC ACID The addition of Ascorbic acid (Vitamin C) to light colored fruits at the time of canning will help prevent discoloration. Tablet or crystalline form may be used. Put 5 tablets of 50 milligrams in bottom of each quart jar before packing fruit; or add 1/2 teaspoon of crystalline Ascorbic acid to each quart of the syrup before pouring over fruit in jars, or use commercial Ascorbic and Citric acid mixture following manufacturer's directions.
CANNING FRUIT WITHOUT SUGAR - HONEY or CORN SYRUP may be used instead of sugar. Replace not more than half the sugar with white corn syrup or honey. If more is used the flavor of corn syrup or honey may be more pronounced than the fruit flavors.
Canning PEARS
REMOVE peel, core and cut into halves or quarters. If peeled fruit is to stand several minutes before precooking, drop into mild salt solution to prevent discoloration. Drain.
RAW PACK: If pears are ripe enough to be quite soft, they may be packed raw to within 1/2 inch of top of jar. Fill to within 11/2 inches of top of jar with boiling syrup. Put on cap, screw band firmly tight.
HOT PACK: Boil 3 to 5 minutes in thin or medium syrup. Pack into Kerr jars to within 1/2 inch of top. If desired, add 1 teaspoon lemon juice to each quart. Fill to within 1/2 inch of top of jar with boiling syrup. Put on cap, screw band firmly tight.
Process: Pints 25 minutes
Quarts 30 minutes
Boiling Water Bath
PEAR CONSERVE
5 pounds firm pears (15 cups sliced) 10 cups sugar
2 cups seedless raisins 1/2 cup orange rind (cut fine)
1 cup orange juice 4 tablespoons lemon juice
PEEL pears and cut in small pieces. Add sugar and let stand overnight. Then add raisins, orange rind cut in small pieces, and juice of oranges and lemons. Cook until thick, about 30-35 minutes. Pour into sterilized Kerr jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 12 eight oz. jars.
PEAR AMBER MARMALADE
2 oranges 4 pounds pears (9 cups, diced)
2 cups canned crushed pineapple Sugar (See below - Add half as much sugar (drained) as fruit mixture
4 tablespoons lemon juice 1 8-oz. bottle maraschino cherries
(thinly sliced)
WASH and remove peel from oranges. Add 1 quart of water to peel and boil 5 minutes. Drain and discard water. Add another quart of water, boil 5 minutes. Drain and discard water. Grind the peel and the peeled oranges together. Wash, pare and remove core of pears, cut into small pieces. Combine oranges, pears and pineapple. Measure. Add half as much sugar as fruit mixture. Add lemon juice and mix thoroughly. Cook rapidly until almost thick (about 40 minutes), stirring occasionally. Add cherries and cook about 5 minutes longer. Pour into sterilized Kerr jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 6 eight oz. jars.
PEAR HONEY
3 pounds ripe pears (9 cups) 1 cup crushed pineapple
Grated rind and juice of 5 cups sugar
1 fresh lime
WASH, pare and core the pears; slice before measuring. Put through a food chopper using the fine blade. Combine pears and pineapple. Add the lime rind and juice. Add sugar and cook over slow heat, stirring frequently. Cook for 20 minutes. Pour into sterilized Kerr jars to within 1/4 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 8 eight oz. jars.
PEAR-TART APPLE JAM
4 cups diced pears 4 cups diced tart apples
5 tablespoons lemon juice 5 cups sugar
Grated rind of 1 lemon
PEEL and dice fruit. Mix all ingredients thoroughly. Boil about 20 minutes. Take from heat and allow to stand for 10 minutes to plump. Bring back to boil stirring frequently until mixture is thick and clear (about 10 minutes). Pour into sterilized Kerr jars to within 1/4 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 8 eight oz. jars.
PEAR PRESERVES
3 quarts pears (sliced or chopped) 3 cups water or juice
4 1/2 cups sugar 6 slices of lemon (optional)
PARE fruit (if hard, cook until tender in water). Make syrup of liquid and sugar, add fruit to partly cooled syrup and bring gently to boil. Add lemon. Boil rapidly until clear and tender. Let stand in syrup to cool. Reheat syrup to boiling. Pour fruit and boiling syrup into sterilized Kerr jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 10 eight oz. jars.
PEAR HONEY PRESERVES
4 cups pears (peeled, chopped) 3 cups sugar
1/4 teaspoon salt 1 lemon (ground)
COMBINE all ingredients and cook in kettle, stirring occasionally about 15 minutes or until of spreading consistency. Pour into sterilized Kerr half-pint jars to within 1/2 inch of top. Screw band down firmly tight and process in Boiling Water Bath 10 minutes. Yield: 5 eight oz. jars.
PICKLED PEACHES or PEARS
1 quart vinegar 6 pounds sugar (12 cups)
12 pounds peeled fruit (6 quarts)
MAKE a syrup of the vinegar and sugar and add a spice bag made of 1 tablespoon of ground cloves, and 1 piece of ginger root if desired. Add 4 or 5 whole sticks of cinnamon to the syrup. Add peaches or pears to this boiling syrup. Cook until the fruit can be readily pierced with a straw, let stand in a covered kettle overnight. Next day pack into sterilized Kerr jars. Fill jar to within 1/2 inch of top with fruit and syrup. Put on cap, screw band firmly tight. Process in Boiling Water Bath 20 minutes.
PEAR RELISH
1 gallon ground pears 8 cups ground onions
(hard, Keiffer variety) 8 sweet green peppers (chopped)
2 hot red peppers (chopped) 2 quarts white vinegar
2 1/2 teaspoons salt 3 tablespoons dry mustard
6 teaspoons allspice 2 teaspoons cloves
2 teaspoons cinnamon 2 teaspoons turmeric
4 cups sugar
PEEL pears before grinding. Mix ingredients and bring to boil. Simmer 15 minutes. Pack into sterilized Kerr jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 10 pints.
PEARS CHUNK-STYLE
8 to 10 large pears, cored, peeled and sliced or cut in chunks
One - half cup water
One teaspoon cinnamon (can add one-half teaspoon ginger)
One-half to one cup of sugar
Put all ingredients into slow cooker, cover and cook on LOW for 8 to 10 hours. Serve warm with cream as a desert fruit or cold.
Caramelized French toast with Vanilla Pears.
Vanilla Pears.
2 tbsp butter
3 large ripe Bartlett pears, peeled, cored, and sliced
¾ cups brown sugar
½ tsp. vanilla extract
Caramelized French Toast
2 eggs
2/3 cup of half and half
1 tsp sugar
1 tsp vanilla
¼ tsp cinnamon
4 1& ¼” slices of Challah bread or other sweet bread.
2 tbsp butter
2 tbsp brown sugar
Vanilla ice cream
Melt butter in a medium skillet. Add pears, brown sugar and vanilla. Simmer over medium-high heat for 2 to 3 minutes until pears are tender. Remove from heat and carefully remove pears from pan with a slotted spoon. Let pears stand for a few minutes, then drain any juices into skillet. Place skillet back over medium-high heat and cook for about 4 to 5 minutes, stirring constantly, until sauce is thickened and caramelized. Remove from heat and set aside. To prepare French toast, beat eggs, half-and-half, sugar, vanilla and cinnamon in a large shallow bowl. Add bread slices and let soak for about 2 minutes to absorb mixture. Turn and let stand 2 minutes more. Melt butter in a large skillet. Sprinkle 1/2 tablespoon brown sugar on each side of bread. Cook over medium-high heat for about 2 to 3 minutes per side until crisp, being careful not to burn the sugar. Transfer to plates and top with pears, caramel sauce and a small scoop of ice cream.
Prep time: 20 minutes
Cook time: About 15 minutes
Makes 4 servings.
Ginger Pears
5 pounds hard pears
3 cups water
5 pounds sugar
1/3 cup preserved ginger
3 lemons; juice and grated rind
Remove the skin and cores from the pears and cut the fruit in slices lengthwise. Add the water and cook until the pears are tender. Add the sugar, juice and grated rind of the lemons, the ginger cut in small pieces and simmer the mixture until it is thick. Pour into clean, hot jars and seal.
Alligator Pear Salad
2 alligator pears
Lettuce leaves
1/2 to 3/4 cup mayonnaise or French dressing
Alligator pears, or avocados, are to be had at fancy fruit markets. Cut each pear into six pieces, giving wedge-shaped sections, and if these are too large, cut each section again lengthwise. Peel and arrange wedges of pears on beds of lettuce leaves. Either French dressing or mayonnaise may be used, but the fruit is rich, therefore the French dressing is preferred by many people.
CHICKEN AND PEAR STIR FRY
6 dried mushrooms
3/4 c. cold water
3 tbsp. frozen fruit juice concentrate (orange, apple, or pineapple)
2 tbsp. soy sauce
2 tsp. cornstarch
1/4 tsp. ground ginger
12 oz. skinless, boneless, chicken breast halves or turkey breast steaks
1/4 tsp. ground cinnamon
1/8 to 1/4 tsp. ground red pepper
1/4 c. sliced or slivered almonds
1 tbsp. cooking oil
2 med. green, red, orange, or yellow sweet pepper, cut into thin 2-inch strips
2 med. pears thinly sliced 1 inch
Soak mushrooms in warm water for 30 minutes; drain and squeeze mushrooms. Thinly slice; discard stems. Combine cold water, juice, soy sauce, and cornstarch, ginger, cinnamon and ground red pepper; set aside. Preheat a wok. Over medium-high heat stir-fry almonds 1 minute to toast; remove. Add oil; stir-fry mushrooms, peppers, and pears until crisp-tender; remove. Add poultry; stir-fry 3 minutes or until tender. Push to side. Stir sauce. Add to center; cook and stir until thickened. Cook for 1 minute more; stir in pear mixture and poultry. Heat through. Stir in almonds; serve over rice.
CHICKEN SALAD WITH PEARS AND ALMONDS
3 c. cooked chicken, chopped
2 med. pears, unpeeled and chopped
1/3 c. celery, chopped
1/2 c. plain low-fat yogurt
1 tbsp. low calorie mayonnaise
3/4 tsp. dry mustard
1/4 tsp. ginger
1/4 tsp. salt
2 tbsp. almonds
1/4 c. currants
Combine yogurt, mayonnaise, mustard, ginger, and salt; set aside. In a medium bowl, toss together chicken, pears, celery, almonds, and currants. Pour yogurt dressing over chicken mixture; mix gently until ingredients are mixed well and moistened. Serve on leaf of lettuce, sliced tomato, or with bread. Makes 6 servings.
TURKEY SAUTEED WITH PEARS AND PECANS
1 lb. turkey breast slices (or chicken breast slices)
1-2 tbsp. olive oil
2 cloves garlic, finely chopped
1 tsp. cracked pink or black peppercorns
1/3 c. apple juice
2 tbsp. whipping cream (or evaporated milk)
2 pears or apples, sliced 1/4" thick
1/4 - 1/2 c. pecan halves, toasted
Heat oil in a 12" skillet for 1 minute. Place turkey slices and garlic in skillet, cook about 2 minutes on each side, or until browned. Sprinkle with the peppercorns and salt. Pour in juice and add pear slices. Cover and cook 1 to 2 minutes longer. Slowly add the cream over low heat, being careful not to curdle the cream. Sprinkle with the toasted pecans and serve with rice. 4 servings
GOLDEN PEAR SALAD
3 tbsp. carrots, shredded
3 tbsp. Cheddar cheese, shredded
1 tbsp. French salad dressing
1 (8 1/2 oz.) pear halves, drained
Lettuce leaves
Combine first 3 ingredients; spoon into pear halves. Arrange on lettuce. Yields 2 servings.
I will end this tribute to pears with the poem by the late Hilda Doolittle.
PEAR TREE
by: Hilda Doolittle (1886-1961)
ILVER dust
lifted from the earth,
higher than my arms reach,
you have mounted,
O silver,
higher than my arms reach
you front us with great mass;
no flower ever opened
so staunch a white leaf,
no flower ever parted silver
from such rare silver;
O white pear,
your flower tufts,
thick on the branch,
bring summer and ripe fruits
in their purple hearts.
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Author Bio Box: Arlene Wright Correll
 Resources: Excerpted from “Food For Thought Series” by Arlene Wright-Correll
For more gardening or cooking information click http://www.learn-america.com/ and click on Arlene’s Books you can download or buy my gardening & cook books. All my royalties from the sale of my books go to the St. Jude Children’s Research Hospital and we thank you for your attention to this site.
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