Pear Canning Recipes

Cinnamon Pears in Apple Juice

From Ball Blue Book

Yields: 12 pint jars

12#to 18# pears

12 sticks of cinnamon

4 gallons of apple juice

Peel pears, cut into halves and core. Place cut pears into treatment of water with lemon juice to prevent discoloration. Drain and rinse, then drain again. Cook pears in water 1 layer at a time until hot throughout. Heat apple juice just to a boil. Pack hot pears into hot jars leaving 1/2" headspace. Place 1 cinnamon stick in each jar. Ladle hot apple juice ver pears, leaving 1/2" headspace. Remove air bubbles with a rubber spatula. Adjust 2 piece caps. Process pints for 20 min in boiling canner.

Carrot Cake Jam

yields: 24- 8 oz. jars

3# pears, peeled cored and chopped

3# carrots, finely grated

7 small cans of canned pineapple w/juice or 4 large cans

12 T. lemon juice

4 t. ground cinnamon

2 t. ground nutmet

2 t. ground cloves

4 pkg of powdered fruit pectin

26 c. granulated sugar

in large, stainless steel saucepan, combine carrots, pears, pineapple w/juice, lemon juice, cinnamon, nutmeg and cloves. Bring to a boil over high heat, stirring frequently. Reduce heat, cover and boil gently for 20 min. Stirring occassionally. Remove from heat and whick in pectin until dissolved. Bring to a boil over high heat, stirring frequently. Add sugar all at once and boil over high heat, stirring frequently. Boil hard, stirring constantly for 1 min. Remove from heat and skim off foam.

Ladle into hot jars leaving 1/4" headspace. remove air bubbles with a rubber spatula. Wipe rim, place lid on jar and screw down to fingertip tight.

Place in canner and bring to a boil. Once boiling process for 10 min. Remove from canner, wait 5 min. then remove jars and cool and store.

SUMMER SALSA

Yields: 24 pint jars

4# pears, chopped cored and peeled

4 red bell peppers, seeded and finely chopped

4# peaches, chopped pitted and peeled

16 # tomatoes, chopped cored and peeled

4 c. chopped red onions

12 to 16 jalapeno peppers, seeded and finely chopped

2 c. loosely packed finely chopped cilantro

2 c. liquid honey

grated zest and juice of 4 lemons

1 c. balsamic vinegar

4 T. chopped fresh mint.

In stainless steel sauce pan combine tomatoes, peaches, pears, red pepper, onion and jalapeno. Bring to a boil over med high heat. stirring constantly. add cilantro, honey, lemon zest and jice, vinegar and mint. reduce heat and boil gently, stirring frequently until slightly thickened. about 5 min.

ladle hot salsa into hot jars, leave 1/2" headspace. remove air bubbles with a rubber spatula. wipe rim, screw on lid fingertip tight. place jars in canner. bring to a boil and process for 15 min for 1/2 pint jars or 20 min. for pint jars. wait 5 min. and then remove jars and cool and store.

Quick and easy party dip: stir in 1 1/2 c. of this salsa with 16 oz of softened cream cheese or cubed processed cheese. Heat in a micrwave for 5 min, stirring well after 3 min. Serve hot with tortilla chips, crackers, or thick crusted bread.

Pumpkin Pie Pear Butter

about 8 pints

12 to 14 pounds of pears peeled cored and chopped in chunks
8 cups of sugar
4 tablespoons of pumpkin pie spice

2/3 cup of lemon juice
1 cup of water

Put pears and water in large pot simmer until pears are soft. Remove pears from stove. Pulverize pear in food processor until it is the consistency of apple sauce.
Return pear sauce to pot. Add sugar, lemon juice and pumpkin pie spice. Cook while stirring occasionally until sauce mounds on spoon.
Fill prepared jars with butter leaving 1/4 inch head space. Cap, band and process in a boiling water bath for 10 minutes.

Home-Style Pear Sauce
Ingredients:Amount Measure Ingredient -- Preparation Method Cooking Directions:
-------- ------------ -------------------------------- 9 pounds Bartlett pears -- peeled, cored and sliced 1 cup water 3/4 cup sugar 2 tablespoons lemon juice 1 teaspoon ground cinnamon - (to 2) -- (optional) Combine pears, water and lemon juice in a heavy bottomed 8-quart pan. Bring to a boil, stirring often. Reduce heat, cover and simmer until soft, stirring often (about 30 minutes). Add sugar and cinnamon, bring to a boil. If too chunky put it thru a food mill. Fill prepared hot jars with hot sauce, leaving 1/2-inch headspace. Gently run a narrow nonmetallic spatula between sauce and jars to release air bubbles. Wipe rims clean; top with hot lids, then firmly screw on bands. Process in boiling water bath for 15 minutes for pints, 20 minutes for quarts. This recipe yields 4 pints or 2 quarts. Comments: This sauce is a wonderful gift for the holidays. Some years I give them all away and have none for myself. Also you may want to change the amount of sugar depending on your taste