7 Things To Do With Pears

Cranberry Pear Preserves

 2 Pounds Cranberries

3 Pears cored, peeled & chopped

3 Cups Sugar

2 Cups Water

1/2 Cup Honey

Combine all ingredients in a large saucepot, bring slowly to a boil, stirring until sugar dissolves. Boil gently until the gelling point. Remove from heat, skim foam off if needed. Ladle hot preserves into jars leaving 1/4 inch headspace, put the lid on and adjust the ring on top. Process in boiling-water canner for 15 minutes.


Pear Sauce

 2 1/2 -3 1/2 pounds pears per quart

water

sugar (optional)

Wash apples, drain, peel, core & quarter pears. Cook pears until soft in a large covered pan, with just enough water, to prevent sticking. Puree pears, then return them to a saucepot. Add 1/4 cup sugar per pound of apples or to taste. Bring to a boil and stir to prevent sticking. Maintain at a boil, while filling jars. Ladle sauce into jars leaving 1/2 inch head space. Remove air bubbles, put the lid on top and adjust the ring on top. Process pints & quarts for 20 minutes in a boiling-water canner.



Cinnamon Pears In Juice

1- 1 1/2 Pounds Pears per pint of Ball Fruit-fresh produce protector

White Grape juice or apple Juice

Stick of Cinnamon

Wash pears; cut into halves, core, peel. Treat with fresh-fruit to prevent darkening, drain rinse and drain again. Cook pears in water one layer at a time until hot. Heat juice until just to a boil. Pack hot pears into pint jars cavity side down leaving 1/2 inch head space. Place a cinnamon stick in each jar. Ladle hot juice over pears again leaving 1/2 inch head space. Remove air bubbles, wipe the rim of the jar with a cloth or paper towel, put the lid on top and adjust the ring on top.  Process in a boiling-water canner for 20 minutes.

Pear Butter

6-7 pounds of pears

4 Cups organic raw sugar

1 Teaspoon grated orange peel

1/3 Cup orange juice

To prepare pear pulp: wash pears, core, peel and slice. Combine pears and 1/2 Cup water in a large saucepot, simmer until soft and puree (don't liquefy).

Butter: combine pear pulp and sugar in a large saucepot. Stir until sugar dissolves, add orange juice and orange peel. Cook until thick enough to round up on a spoon, stir frequently to avoid it sticking. Ladle butter into jars leaving 1/4 inch headspace. Remove air bubbles, put the lid on and adjust the ring on top. Process 10 minutes in a boiling-water canner.

Dried Pears


 Wash, core & peel pears. Cut into 1/2 inch slices, quarters or halves. Dry at 130 - 135 degrees. until leathery with no wet pockets. Put in a jar or plastic bag.

Pear Jam

4 Cups peeled, cored and finely chopped pears

7 1/2 Cups Organic Raw Sugar

1/4 Cup Lemon Juice

1 Pouch Liquid Pectin

Combine pears, sugar and lemon juice in a saucepot, bring slowly to a boil and stir until sugar dissolves. Stir in liquid pectin and return to a rolling boil. Boil hard for 1 minute, stir constantly. Remove from heat, skim foam off the top if needed and ladle into hot jars leaving 1/4  inch head space. Put the lid on and adjust the ring on top. Process 10 minutes in a boiling-water canner.





Pear Pie Filling

6 pounds pears

 Ball fruit-fresh produce protector

2 cups raw organic sugar

1/4 cups organic flour

1 1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

2 tablespoons lemon juice

Wash, peel, core and slice pears. Treat with Fruit-Fresh to keep from browning, combine sugar, flour & spices. Rinse, drain and stir into sugar mixture. Let stand until juices begin to flow (about 30 minutes) Stir in lemon juice. Cook over medium heat until it begins to thicken. Ladle pie filling into freezer safe containers and allow to cool at room temperature. Label and freeze.