| T O P I C R E V I E W |
| FieldsofThyme |
Posted - Sep 03 2011 : 06:58:05 AM
I have been gifted pears and would love to can pear butter. I see there are so many recipes on-line, and some do not have processing times.
I would love to read your recipes. Any suggestions?
Farmgirl #800
http://pioneerwomanatheart.blogspot.com/
http://scrapreusedandrecycledartprojects.blogspot.com/
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| 6 L A T E S T R E P L I E S (Newest First) |
| FieldsofThyme |
Posted - Sep 04 2011 : 2:39:37 PM
Thank you for the recipes! I made some today in my crock pot, and just put it in the fridge. I'll see if I can get more pears for canning some.
Farmgirl #800
http://pioneerwomanatheart.blogspot.com/
http://scrapreusedandrecycledartprojects.blogspot.com/
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| tinaberry |
Posted - Sep 04 2011 : 12:37:57 PM
I am rather dumb when it comes to computers, . I couldn't figure out how to post a link so I copied and paste. hope this helps.
Tina
Posted - Aug 23 2011 : 1:02:49 PM
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6# of pears or apples
1 c water
2 1/2 c sugar
2 tsp ground cinnamon
1 tsp nutmeg
2 TBS lemon juice
Peel, core and slice apples. Place in large heavy saucepan and add water.
cook about 5 min over moderate heat or until pears are tender. At this point I use my hand blender and blend until very fine and smooth.
Heat oven to 350 add remaining ingredients, stir well and cook in heatproof baking dish. (I use an enamel roaster) for 3 to 4 hours or until the consistancy you like.
Fill jars and process for 10 min in water bath.
I use this recipe for apples and pears with equally good results.
I have found that after it sits for a little while on the shelf it gets better. It is easy and I have been making it for a long time. I pulled the magazine out that the recipe is in and it is dated Sept 1985. So that tells you how long I'v been using this reicpe.
Tina
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| Nanniekim |
Posted - Sep 03 2011 : 2:10:33 PM
I love this recipe from the Sunset book "Canning, Freezing and Drying"
Caramel Spice Pear Butter
About 15 large pears
2 c. water
6 c. sugar (I use 4 1/2)
1 tsp. cloves
1 1/2 tsp. cinnamon
1/2 tsp. ginger
2 tbsp. lemon juice
Wash, core but don't peel pears. Slice and place in a 5-quart pot. Add water, cover, and cook over low heat for 30 minutes or until tender. Let cool slightly and force through a food mill or use blender. Return pulp to kettle. In a frying pan over medium heat, melt 1 1/2 c. sugar, stirring often until carmelizes to a medium brown. Pour immediately into pear pulp. Syrup will sizzle and harden but dissolve again as it cooks. Stir in remaining 4 1/2 c. sugar (I use 3 c.), cloves, cinnamon and ginger until blended. Bring to a boil then reduce heat and cook uncovered for about 45 minutes or until thickened. Stir frequently to prevent sticking. Stir in lemon juice just before removing from heat. Fill jars to 1/8 inch from rim. Process 10 minutes in a water-bath canner. Makes 9 half-pints.
I like the recipe better with less sugar and it has become a family favorite. My son won't eat scones unless we have pear butter!
Kim |
| FieldsofThyme |
Posted - Sep 03 2011 : 1:44:30 PM
I couldn't find the post. Can you post a link to it?
Farmgirl #800
http://pioneerwomanatheart.blogspot.com/
http://scrapreusedandrecycledartprojects.blogspot.com/
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| FieldsofThyme |
Posted - Sep 03 2011 : 1:40:21 PM
thanks!
Farmgirl #800
http://pioneerwomanatheart.blogspot.com/
http://scrapreusedandrecycledartprojects.blogspot.com/
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| tinaberry |
Posted - Sep 03 2011 : 1:38:29 PM
I make pear butter. I was blessed with so many pears I don't know what to do with them all. And I have been offered even more by friends and family. My recipe with processing time is posted under the heading "making apple butter", (I use the same recipe for both) I think it's on page 5. If you have any questions let me know and I will try to clarify any of the instructions or I will post the recipe again.
Tina |
