You may recall that one of the things I did last weekend was pick the pears from my pear tree...
|Before the Harvest|
... and even though I hadn’t planned on it, today I canned (some of) my pears. Yesterday afternoon I decided to try one out and surprise, surprise – it was ripe enough to eat – which means that it was almost too ripe to can!
That meant I had to jump into action this morning and get moving on processing my pears – if, unlike last year, I wanted to can any for winter consumption. Last year I left things too late and ended up eating maybe three of them and then composting the rest of them.
So this year I was determined to catch them in time!
With the help of the Simply Canning website, I pulled my act together last night and got a plan in motion. This morning I leapt (well, more like trudged) into action. First up was to get the kitchen ready for my efforts.
|Everything Out of the Cupboards and Onto the Counters...|
|4 Cups Water to 1 Cup Lemon Juice|
Peel, core and cut up the pears… this happens to be the most time consuming part of the process, and the one that leaves my hands sore and sometimes blistered when done…
The pears then go into the syrup to be partially cooked… from there, into the canning jars with just enough of the syrup to cover the fruit, and then into the water-bath canner.
When all is said and done, I have 16 jars of pears and a now nice and tidy kitchen.
|Half Way Done|
|16 Jars Cooling|
I do still have some pears left to work with, but with these I will be attempting pear butter… which to me looks like a sort of a preserve that would be good on crumpets (which I plan to learn how to make this winter) and ice cream.
The pear butter exploits will be documented later…
With love across the waters…