Wednesday, September 7, 2011
Canned Pear Slices
I've done a small amount of canning with them. I did a test run last week, with just 3 pints. And I'll be doing some more this week (probably tonight). And I'll be doing more once the bosc trees are ready. This was the first time I've canned pears. It was fairly simple. The most time consuming part is peeling and slicing them. I did some research before I started and discovered that when canning pears, you shouldn't let them ripen to the point of being good to eat. You want them to be firm. The best way to tell if they're ready to can is to press on the top of the neck, by the stem. If it has a slight give, they're ready. You don't want to wait for them to ripen all the way, or you'll end up with really mushy canned pears. I also read that you'll get a much better texture/outcome if you raw pack them. So that's what I did. I used a very light syrup and just followed the instructions in my Ball canning book.
Very light syrup:
1/2 cup sugar or sucanat
4 cups water
Heat sugar and water until boiling. Let simmer while you prep your pears.
Meanwhile, wash, pare, core and slice pears. Pack fruit in hot jars. Pour hot syrup over pears, leaving about an inch of head space. Process pints in boiling water bath for 25 minutes.
This post is shared via:
Real Food Wednesday @ Kelly the Kitchen Kop
Simple Lives Thursday @ GNOWFGLINS