Wednesday, October 13, 2010

Honey Spiced Pears Canned


Poor neglected blog. I have been so busy with my magazine I have neglected to post new recipes.

So because it is pear season,
 I am giving you my new favorite recipe for canned dessert pears. Ususally, I can my pears in 100 percent white grape juice. I am usually anti syrup in my canned fruit until I tried these honey spiced pears. They are delish. I know. I already opened a bottle on accident. I already know how I plan to eat these pears come winter. I am going to top them with some mascarpone and homemade hot fudge sauce. Doesn't that sound like a little bit of decadence from the food storage.

Now the source for this recipe is iron clad. I got it off the back of the Kerr jar lid box.

Honey Spiced Pears (appx 5 pints)
6 Pounds of Pears halved and cored and peeled.(about 10 cups)
1 Cup Sugar
1 Cup Vinegar, 5 % acidity
1 Cup honey
1 Cup water
2 tsp whole allspice
1 tsp whole coriander
1 Cinnamon Stick, broken

Prepare home canning jars and lids according to manufacturers directions. Keep sterilized jars warm in dishwasher.

Prepare pears  by peeling coring with a spoon and halving. Place in a bowl of water with fruit fresh or a TB of lemon juice.

Combine sugar, honey, vinegar and water in a large saucepot.
Tie spices in a cheesecloth bag or metal tea bag and place in saucepot.

Bring mixture to a boil, stirring to dissolve sugar.

Reduce heat; cover and simmer for 10 minutes.

Add pears to syrup and bring to a boil. Reduce heat and cook for 3 minutes or until pears are hot.

Pack pears in hot jars leaving 1/2 inch headspace. Ladle syrup over pears leaving 1/2 inch headspace.

Remove air bubbles by running a plastic knife or non mettalic spatula down the insides of the jars very slowly.

Wipe rims clean with a clean paper towel or cloth. Place lids and rings on jars Screw band down evenly and firmly to fingertip tight.

Process in a boiling water or steam canner for 20 minutes for pints and 25 minutes for quarts (1,000 ft elevation) for 1,001 to 3000 feet add five minutes, for 3,001 to 6000 feet elevation add an additional 5 minutes (pints 30 minutes, quarts 35 minutes.

3 comments:

Skylar Wolfe said...

Awesome! I love the contrasting flavors you used, especially the coriander

Emily Malloy said...

This is fantastic.

I very much need to learn how to can!

knitbunnie said...

Since you're already using vinegar in the recipe, it's cheaper and easier to just throw some vinegar in the water to keep the pears from going brown as you peal and core them. I am cheap and lazy, and I think the rest of the world should be, too! Also, the pears are absolutely YUMMY!

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