CANNING PEAR PRESERVES RECIPES
PEAR PRESERVES RECIPE: HOW TO MAKE IT - TASTE OF HOME
In the fall we would go to our farm and pick pears and apples. Then we'd build a campfire and roast hot dogs. Later we'd all get together and make big batches of these tasty preserves. —Tammy Watkins, Greentop, Missouri
Provided by Taste of Home
Total Time 02 hours 10 minutes
Prep Time 02 hours 00 minutes
Cook Time 10 minutes
Yield 7 half-pints.
Number Of Ingredients 4
Steps:
- In a stockpot, combine pears, sugar, water and lemon juice; bring to a boil. Cook, uncovered, 1-1/2 to 2 hours or until mixture reaches a thick, spreadable consistency. , Remove from heat. Ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 79 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 1mg sodium, CarbohydrateContent 21g carbohydrate (18g sugars, FiberContent 1g fiber), ProteinContent 0 protein.
CANNING CRANBERRY SAUCE (JELLIED OR WHOLE BERRY)
This simple cranberry sauce recipe will make either whole berry or jellied cranberry sauce. Canning cranberry sauce allows it to be stored at room temperature, but it can also be stored in the refrigerator for immediate use.
Provided by Ashley Adamant
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 5
Steps:
- Bring water and sugar to a boil over medium-high heat and simmer for 5 minutes.
- Add cranberries and cook them in the sugar syrup until they pop open. If making jellied cranberry sauce, turn off the heat and allow it to cool slightly before blending with an immersion blender. Skip this step for whole berry sauce.
- Add in the cinnamon stick and simmer the cranberry sauce for about 15 minutes, until it begins to thicken and sheets off the back of a metal spoon. Add the orange zest (if using) in the last few minutes of cooking.
- Ladel the cranberry sauce mixture into canning jars, leaving 1/4 inch headspace. Remove air bubbles and seal with 2 part canning lids.
- Either store in the refrigerator for immediate use, or process in a water bath canner for 15 minutes. Turn off the canner and wait 5 minutes before removing the jars. Allow the jars to cool to room temperature and check seals before storing at room temperature.
Nutrition Facts : ServingSize 1 Servings
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