You will need about a 1/2 bushel of pears to fill 7 quart jars. The first thing to do is to heat 10 cups of water and 1 1/4 cups sugar in a pan on the stove. Then peel your pears while your syrup mixture is simmering. When it comes to a full rolling boil, turn the burner off and let sit til you are ready for it.
Cut your pears in half and with a melon baller, scoop the insides out. Pull the stem and the membrane out.
Then you will want to place the pear halves into a solution of lemon juice and water to keep them from turning brown.
Fill your jar with the pears and ladle the hot syrup mixture in until you are about an 1/2 inch from the top.
Make sure you get all the air bubbles out of your jar. You can use a plastic butter knife for that. Your jar should look something like this. Place your jars in the canner and process for 25 minutes.
1/2 bushel down! Only 2 more bushel to go! I will be making pear preserves next.
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