Recipe(tried): Flavored Pears

Hi,

Here are some instructions for canning pears. Pears are borderline acid therefore added acid is necessary.

Enjoy!


FLAVORED PEARS
Source: Ball Blue Book & UC Publication #5175, "Safe Directions for Home Canning Fruits and Tomatoes"

Pears for canning are ripened after picking. Do not let them become soft.

Peel and cut into halves. Trim out core.

TO PACK RAW: Pack in jars with cut side down and edges overlapping.

Fill jars to within inch of top with boiling, medium syrup. Seal.

TO PACK HOT: Drop fruit into boiling, medium syrup and just heat through.

Pack hot into jars.
Make overlapping layers with cut sides down.

Fill jars with boiling liquid to within inch of top. Seal.

For MINT pears: Add oil of peppermint and green food coloring, a drop at a time, until syrup is
flavored and colored as desired.

Cook pears in syrup for 10 minutes before packing.
Process pints for 20 minutes and quarts for 25 minutes in a hot water bath.

For CINNAMON pears: Add 2 sticks of cinnamon and a few drops of red food coloring per quart of syrup.

Remove cinnamon before packing.
Process pints for 20 minutes and quarts for 25 minutes in a hot water bath.

For ORANGE pears: Cook peel of orange with each quart of syrup.

Remove orange peel before packing pears.

Process pints for 20 minutes and quarts for 25 minutes in a hot water bath.