|The Great Book of Pears|
|by Barbara Jeanne Flores|
Anecdotes, recipes, history and growing tips for common and gourmet pears from throughout the world.
Results 1 - 10 of 13 for canning pear
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Wash and pick ... not over-ripe. Peel pears and onions. Grind ... after in home canning. If preferred, ... substituted. Makes approximately 8 to 10 quarts.
Wash, pare and core pears. Run through ... Skim foam and seal into sterile jars. Can process 10 minutes in boiling water bath for safety. Makes 4 pints.
Chop all vegetables like kraut. Pour salt over and soak 2 hours in ice cubes. Drain in colander. Boil 3 cups vinegar, 2 cups water, 5 cups sugar, 1 ...
Peel and chop pears, tomatoes and ... salt, celery seed, canning salt, cinnamon, mustard ... boiling water bath for 10 minutes. Yields about 12 to 14 pints.
Use jars with ... pare and cut pears into quarters. Treat ... refrigerate. Yields 24 servings, (3 quarts). Approximately 55 calories. Diabetic exchange: 1 fruit.
Peel and cut pears in small pieces. ... cook over low heat, add sliced lemons until pears turn light brown and dripping syrup. Put in boiled jars and seal.
Wash pears, peel, core, ... 15 minutes. Count processing time from time water in canner starts to boil. Remove jars and complete sealing. Makes 6 pints.
Wash pears; peel, core ... when water in canner returns to boiling. Remove jars and complete seals unless closures are self-sealing type. Makes 6 pints.
Combine all and bring to a boil. Reduce heat and simmer 40 minutes. Stir a lot to keep from sticking. Pour, boiling hot, into hot jars and leave 1/4 ...
Combine all and cook, stirring occasionally, approximately 15 minutes. Pour into jars. Cover with wax.
Result Page: 1
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