A Bounty of Pears

Pear season is upon us and I can say this is probably the first time I've ever really celebrated this subtle, demure little fruit. On impulse we purchased 25 pounds of pears from Leo at the farmer's market, then came back home and decided what to do. Pear slices were first on the list and then pear sauce. We finished with a pear coffee cake which I will post later.

Regarding these recipes, the pear slices and the sauce; I went back and forth between a Kerr Home Canning Book that my mom gave me dated 1948 that her mom gave to her and the National Center for Home Preservation web site. Click on link below to go to that site:
National Center for Home Food Preservation

Ingredients for Pear Sauce:

Approx 10 pounds of pears (used Bartlett)
Cinnamon to taste
1 Tablespoon vinegar
1 Tablespoon salt
1/2 cup plus another 1/2 gallon water

To Prepare:

Peel, core and quarter the pears, put in bowl of 1 tablespoon of vinegar and 1 tablespoon of salt to 1/2 gallon of water to prevent fruit from turning brown. In a large pot add fruit and 1/2 cup of water. Cook until fruit is very soft. Use food mill or food processor to blend pears, add pears back to pot to keep mixture very hot. Add Cinnamon to taste. Spoon in processed jars filling 1/2 inch from the top. Used 1/2 pint jars. Canning jars have been washed first then boiled for 10 minutes.Wipe top of jars clean, seat the lid and gently tighten the ring around them. Canner should be at a full boil, add jars and make sure they are covered with at least a inch water over the tops. Boil 20 minutes at sea level. Check times at the national Center for Home Food Preservation for your altitude. Ours is at sea level here in Yachats, Oregon.

After processing lift out of water and let sit in a draft free place. Once jars are cooled, verify lids are sealed by pressing center of lid gently with finger. If lid pops up and down or makes a popping noise at this time it is not sealed. Reprocess or put immediately in refrigerator. Enjoy!

Ingredients for sliced pears:

Approx 12 pounds of pears (used Bartlett)

2 cups sugar
7 cups water
1 Tablespoon vinegar
1 Tablespoon salt
1/2 gallon water

To prepare:

Peel, core and slice the pears, put in bowl of 1 tablespoon of vinegar and 1 tablespoon of salt to 1/2 gallon of water to prevent fruit from turning brown. Pears then must be packed in a solution of water and sugar or fruit juice. Sugar is added to improve flavor, help stabilize color, and retain the shape of the fruit. Prepare syrup while heating water and sugar  stirring constantly to dissolve. Bring to a gentle boil. Add pears to mixture and cook 5 miniutes.Keep hot until ready to use. Spoon pear slices in processed jars and add syrup leaving 1/2 inch from the top. Used  1/2 quart jars. Canning jars have been washed first then boiled for 10 minutes. Wipe top of jars clean, seat the lid and gently tighten the ring around them. Canner should be at a full boil, add jars that are covered with at least a inch water. Boil 25 minutes at sea level. Check times at the national Center for Home Food Preservation for your altitude.

After processing lift out of water and let sit in a draft free place. Once jars are cooled, verify lids are sealed by pressing center of lid gently with finger. If lid pops up and down or makes a popping noise at this time it is not sealed. Reprocess or put immediately in refrigerator. Enjoy!