|The Great Book of Pears|
|by Barbara Jeanne Flores|
Anecdotes, recipes, history and growing tips for common and gourmet pears from throughout the world.
1 - 10 of 36 for pickle pear
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Pare pears, leaving whole ... cored, covered with hot water, simmered for 10 to 15 minutes and then drained before they are added to the pickling syrup.
Mix water, vinegar, sugar, and spices. Bring to a boil. Add pears and cook until tender. Put in jars and seal.
Peel pears and let stand in vinegar, sugar and spice overnight or 24 hours. Then boil until fruit is tender. Put jars and seal.
Stir together flour ... stirring constantly. Combine pears, onion, and ... Adjust lids and process 10 minutes in a boiling water bath. Makes about 4 quarts.
Wash pears and scrape out ... save. Pack pears into 3 to 4 jars. Cook syrup to boiling point. Pour over pears and seal. Let stand several weeks before using.
Use small green pears for this recipe. ... Add pears and cook 10 to 15 minutes longer. Be sure pears are covered in the liquid. Put in hot jars and seal.
Cut needles off prickly pear, slice and ... and screw band firmly. Process in boiling water bath 10 minutes. Tastes best if let cure for at least 6 months.
Peel pears and slice. Put ... before adding pears) in pan. Bring to boil for a few minutes. Don't cook pears until soft. Put pears in jars and seal while hot.
To every six pounds of fruit put two pounds of sugar, one quart of vinegar and a little water if vinegar is very strong. Put sugar/vinegar over fruit ...
To prepare the pears peel and core them ... quarters or halves. Mix vinegar and sugar, add pears and cloves, boil until tender put in hot jars and seal.
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