Pear Preserves
Thanksgiving is all about giving thanks with and for family, friends and being able to break bread together.
Thankfully, the food blogging community is all about those things too. To celebrate the holiday, Meghan from Cake ‘n Knife and Susannah from Feast + West are hosting Blogsgiving Dinner. There are more than 60 blogs sharing recipes for this excellent event! Click on the links above to see the Thanksgiving recipe round-up menu in two parts, in all its glory.
The idea is based on an old-fashioned potluck dinner party. Each blogger is bringing a dish to the party, so be sure to stop by and get some ideas for your own Thanksgiving or Friendsgiving meal.
We’ll be posting to social media with the hashtag #blogsgivingdinner.
I'm bringing pear preserves to the party (because every meal should be looked at like a party, especially Thanksgiving).
I am a die hard cranberry-sauce-from-the-can fan. I love the ridges, the gelatinous wiggle and jiggle on a platter or plate and my first, second and third helping plates are not complete without it.
But not everyone feels the same way. I really have to disagree with these people, but it's not all about me all of the time, so enter pear preserves.
My friend Gina called me up one day and asked if I wanted to help put up (or can) some fresh pears a neighbor dropped off. Until that day, I had never canned a thing. Daunted by all of the tools and possibility of making people sick with botulism, I never tried it. UNTIL NOW!
Special equipment for canning:
Jar grabber
Tongs
Funnel
1 or 2 large pots
Large spoons and ladles
Ball jars (quart jars including the lids and rings)
1 Water Bath Canner (a huge pot with a lifting rack)
If you're going to can a couple of times ahead, invest.
A pound of pears will yield 2 cups of sliced pears. Keep this in mind when you buy or pick your pears. Pears ripen after you pick them, so if they're a little firm when you get them, that's okay! Store them in the refrigerator in a brown paper bag.
For additional links and notes about canning and preserves visit these sites:
USDA Complete Guide To Home Canning
Food in Jars by Marisa McClellan
Thankfully, the food blogging community is all about those things too. To celebrate the holiday, Meghan from Cake ‘n Knife and Susannah from Feast + West are hosting Blogsgiving Dinner. There are more than 60 blogs sharing recipes for this excellent event! Click on the links above to see the Thanksgiving recipe round-up menu in two parts, in all its glory.
The idea is based on an old-fashioned potluck dinner party. Each blogger is bringing a dish to the party, so be sure to stop by and get some ideas for your own Thanksgiving or Friendsgiving meal.
We’ll be posting to social media with the hashtag #blogsgivingdinner.
I'm bringing pear preserves to the party (because every meal should be looked at like a party, especially Thanksgiving).
I am a die hard cranberry-sauce-from-the-can fan. I love the ridges, the gelatinous wiggle and jiggle on a platter or plate and my first, second and third helping plates are not complete without it.
But not everyone feels the same way. I really have to disagree with these people, but it's not all about me all of the time, so enter pear preserves.
My friend Gina called me up one day and asked if I wanted to help put up (or can) some fresh pears a neighbor dropped off. Until that day, I had never canned a thing. Daunted by all of the tools and possibility of making people sick with botulism, I never tried it. UNTIL NOW!
Special equipment for canning:
Jar grabber
Tongs
Funnel
1 or 2 large pots
Large spoons and ladles
Ball jars (quart jars including the lids and rings)
1 Water Bath Canner (a huge pot with a lifting rack)
If you're going to can a couple of times ahead, invest.
 |
| Washing the jars & lids. Using the dishwasher can save you a step |
A pound of pears will yield 2 cups of sliced pears. Keep this in mind when you buy or pick your pears. Pears ripen after you pick them, so if they're a little firm when you get them, that's okay! Store them in the refrigerator in a brown paper bag.
Pear Preserves
Yield: 8
I am a die hard cranberry-sauce-from-the-can fan. I love the ridges, the gelatinous wiggle and jiggle on a platter or plate and my first, second and third helping plates are not complete without it. But not everyone feels the same way. I really have to disagree with these people, but it's not all about me all of the time, so enter pear preserves. My friend Gina called me up one day and asked if I wanted to help put up (or can) some fresh pears a neighbor dropped off. Until that day, I had never canned a thing. Daunted by all of the tools and possibility of making people sick with botulism, I never tried it. UNTIL NOW!
Ingredients
- 1 lb pears = 2 cups sliced pears
Instructions
- Sterilize jars and lids in boiling water for at least 10 minutes. Alternatively, use your automatic dishwasher on the shore cycle to do the same.
- If using the large pot, let the water continue to simmer while making jam. Otherwise, bring water to boil, while making preserves.
- In an additional large saucepan, combine pears, water, and lemon juice. Cover, and simmer for 10 minutes.
- Stir in pectin, and bring to a full boil. Stir in the white sugar, and continue boiling and stirring uncovered for 1 minute, until sugar is dissolved and the mixture does not bubble up when stirred.
- Remove from heat and quickly fill jars to within 1/2 inch of the top. Wipe rims clean, and top with lids. Process jars in boiling water for 10 minutes to seal.
Notes:
Special equipment for canning:
Jar grabber
Tongs
Funnel
1 or 2 large pots
Large spoons and ladles
Ball jars (quart jars including the lids and rings)
1 Water Bath Canner (a huge pot with a lifting rack)
A pound of pears will yield 2 cups of sliced pears. Keep this in mind when you buy or pick your pears. Pears ripen after you pick them, so if they're a little firm when you get them, that's okay! Store them in the refrigerator in a brown paper bag.
Calories
53.77Fat (grams)
0.13Sat. Fat (grams)
0.02Carbs (grams)
14.37Fiber (grams)
2.92Net carbs
11.44Sugar (grams)
9.20Protein (grams)
0.34Sodium (milligrams)
0.94Cholesterol (grams)
0.00Please consult a healthcare professional or dietician about nutritional needs for your diet. I am a communications professional, not a physician.
 |
| Organic pears, from a neighbor's yard |
For additional links and notes about canning and preserves visit these sites:
USDA Complete Guide To Home Canning
Food in Jars by Marisa McClellan
I've never had pear preserves but I bet it's delicious.
ReplyDeleteThis just screams fall to me! It looks incredible!
ReplyDeleteI have so much respect for those who do the canning process! I had fun making applesauce last fall and I definitely want to try these pear preserves!YUM
ReplyDeleteI make preserves on a regular basis but haven't tried pears yet other than pear butter. This sounds delicious!
ReplyDeleteI looooove pears! This sounds really good.
ReplyDelete
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You make it look so easy! I'm still afraid to can, though. ;)
ReplyDeleteI use to can all the time and I miss it. Your photos and instructions are great!
ReplyDeleteI love that you show pictures of each individual step! It's super helpful for folks like us who don't have a ton of experience canning. This looks fabulous!
ReplyDeleteI love pears and never thought to try canning them. Going to have to try this. And how lucky you are to have foodie buddies nearby. I live in the sticks and there's no other bloggers anywhere near me. I wish I could hang out with other foodies to do things like this. So much fun.
ReplyDeleteI LOVE canning! I used to do it all the time when I was a kid and it reminds me of my grandmother. I love the idea of canning pears since I have never done that!
ReplyDeleteNeed a recipe for the preserves. How Much sugar, pectin water, etc. Thanks
ReplyDeleteThe recipe is stated above, with step-by-step photos.
DeleteUse the USDA link for a proper recipe with measurements.
DeleteUse the USDA link for a proper recipe with measurements.
DeleteThe recipe is stated above, with step-by-step photos.
Delete