Canning Recipes

Pickled Pears
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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8 pounds pears - (abt 48 med) -- peeled, cored,
and sliced
3 cinnamon sticks
1 tablespoon whole cloves
1 tablespoon whole allspice
6 cups sugar
4 cups water
3 cups vinegar, 5% acidity

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

Treat fruit to prevent darkening. Tie spices in a spice bag. Combine
spice bag, sugar, water and vinegar in a large saucepot. Bring to a boil,
reduce heat and simmer 5 minutes.

Drain pears. Cook pears in syrup one layer at a time until tender but not
soft. Carefully remove pears. Repeat until all pears are cooked.

Pack pears into hot jars, leaving 1/4-inch headspace. A stick of cinnamon
and a few whole allspice may be added to each jar. Remove spice bag from
syrup. Bring syrup to a boil.

Carefully ladle hot syrup over pears, 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 15 minutes in a boiling-water canner. At elevations higher than
1,000 feet, boil 2 additional minutes for each additional 1,000 feet

This recipe yields about six 8-ounce jars.

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