Canning Recipes




Pear Butter
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ --------------------------------
7 pounds medium pears -- quartered, cored
4 cups sugar
1 teaspoon grated orange peel
1/2 teaspoon ground nutmeg
1/3 cup orange juice

Prepare Ball brand or Kerr brand jars and closures according to
manufacturer's instructions.

Cook pears until soft, adding only enough water to prevent sticking (about
1/2 cup). Press through sieve or food mill. Measure 2 quarts pulp;
combine with sugar in a large saucepot, stirring to dissolve sugar. Add
remaining ingredients, cook until thick enough to round up on a spoon. As
mixture thickens, stir frequently to prevent sticking.

Carefully ladle hot butter into hot jars, leaving 1/4-inch headspace.
Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place
lid on jar with sealing compound next to glass. Screw band down evenly
and firmly just until a point of resistance is met -- fingertip tight.

Process 10 minutes in a boiling-water canner. At elevations higher than
1,000 feet, boil 2 additional minutes for each additional 1,000 feet
elevation.

This recipe yields about 4 pints.





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