Canning Pears, raw pack
Monday, January 22nd, 2007Ingredients
- 8-9 pounds Bartlett pears
- 8-9 pint canning jars
- ¾ cups sugar
- Ascorbic Acid Solution* (see below)
- water
Instructions
Fill a boiling water canner half-full of water and heat to just below a simmer. Wash and keep hot, 8-9 pint sized canning jars. (Figure about one pound of pears per pint jar) For quarts, see **Note below.
Prepare a very light syrup by mixing 6½ cups water and ¾ cup sugar in a saucepan (enough for 9 pints of pears.) Bring to a simmer and keep hot until ready to use.
Wash and peel pears. Cut lengthwise into halves and remove core. A melon baller or metal measuring spoon works well. Slice into smaller pieces if desired.
To prevent discoloration, place cut pears in an ascorbic acid solution.
Remove pears from solution and gently pack pears into clean, hot jars. Add cut-up pears to fill space as needed. Pour hot syrup over pears, allowing ½ inch headspace. Remove air bubbles. Clean jar rim with wet paper towel. Position lid on jar and screw on the metal ring.
Place jars in canner and bring to a boil on high. Cover and reduce heat to a low boil. Process pints for 25 minutes (if elevation less than 1,000 feet.). Start timing after water comes to a boil.
*Ascorbic Acid Solution: Mix 1 teaspoon of pure ascorbic acid powder to one gallon of water. (Substitute crushed vitamin C tablets if you have them. To each gallon of water you will need 3,000 milligrams, or six 500-gram tablets.
Makes 8-9 pint jars.
**NOTE: Can pears in 7 quart jars if desired. Use 10½ cups water to 1¼ cups sugar for the syrup. Process for 30 minutes in a boiling water canner.
Recipe courtesy of Marge Braker, Preserve
February 7th, 2008 at 8:00 am
Raw Food Diet - Eat Yourself Healthy…
Eating raw foods is natural. Our bodies thrive on all that is fresh and vital. A raw food diet (or increasing the amount of raw food that you eat) is bound to bring a feeling of increased wellbeing….