{"id":31,"date":"2014-10-27T20:55:00","date_gmt":"2014-10-28T03:55:00","guid":{"rendered":"https:\/\/myheart4home.com\/?p=31"},"modified":"2014-11-18T18:32:22","modified_gmt":"2014-11-19T02:32:22","slug":"pears-a-taste-of-autumn","status":"publish","type":"post","link":"https:\/\/www.myheart4home.com\/myheart4home.com\/pears-a-taste-of-autumn\/","title":{"rendered":"Pears: A Taste of Autumn"},"content":{"rendered":"
I enjoy canning! I love taking a box of fruit or vegetables and transforming it into something<\/div>\n
that tastes wonderful. My latest endeavor this all has been pears. Last weekend I bought<\/div>\n
\u00a0a 28-pound box of pears and let them ripen in the garage throughout the week. Sunday afternoon<\/div>\n
and Monday evening that box of pears became Pear Honey, Mincemeat, and Pie Filling.<\/div>\n

\n

\"Pears<\/a><\/div>\n

 <\/p>\n

<\/p>\n

\u00a0Pear Honey is called \u201cGoop\u201d by my family. It is a favorite on pancakes, waffles, and French toast.<\/div>\n
In fact, we had French toast and bacon for dinner so we could sample the new batch.<\/div>\n
My recipe is adapted from an old recipe in an out-of-print Kerr Canning Book.<\/div>\n
\"Pear<\/a><\/div>\n
9 cups pear puree (about 3 to 5 pounds)<\/div>\n
1 15-ounce can crushed pineapple, canned in juice<\/div>\n
Grated rind and juice of about 3 limes<\/div>\n
5 cups of sugar<\/div>\n
<\/div>\n
Peel and core pears. Slice and puree in a blender or food processor. Measure 8 cups of puree into a large pot.<\/div>\n
Leave 1 cup of pear puree in blender; add the can of crushed pineapple with juice and blend until smooth. Stir pineapple mixture,<\/div>\n
lime rind, and lime juice into the pear puree. Add sugar and cook over low heat, stirring frequently.<\/div>\n
Bring to soft boil, reduce heat and cook for 20 minutes. Pour into sterilized jars. Put on cap and screw on band.<\/div>\n
Process in boiling water bath for 15 minutes. Yielded: 5 pints and 5 half-pints.<\/div>\n
Pear Mincemeat is a delectable mix of chopped pears, raisins, and spices. It is a wonderful<\/div>\n
condiment for pork roast or yummy filling for tarts or filled cookies. While it cooks, the house<\/div>\n
smells heavenly. I adapted this recipe from another out-of-print Kerr Canning Book.<\/div>\n
\"Pear<\/a><\/div>\n
3 1\/2 pounds pears<\/div>\n
1 lemon<\/div>\n
1 pound raisins<\/div>\n
3 1\/4 cups sugar<\/div>\n
1\/2 tablespoon ground cloves<\/div>\n
1\/2 tablespoon cinnamon<\/div>\n
1\/2 tablespoon ground nutmeg<\/div>\n
1\/2 tablespoon ground allspice<\/div>\n
1\/2 teaspoon ginger<\/div>\n
1\/2 cup vinegar<\/div>\n
Wash pears; drain. Peel, core and rough chop the pears. Quarter the lemon and remove all seeds. Place in a food chopper<\/div>\n
and finely chop the fruit and rind. Combine all the ingredients in a large sauce pot. Bring to a boil over medium heat;<\/div>\n
reduce heat; simmer for 30 minutes.<\/div>\n
Ladle hot mincemeat into hot jars. Make sure there are no air bubbles. Put on cap and screw on band.<\/div>\n
Process in boiling water bath for 25 minutes. Yield: 4 pints and 1 half-pint.<\/div>\n
If you have never had Pear Pie, you have missed an amazing, sweet treat.<\/div>\n
My favorite way to bake it is to add a cup of dried cranberries to the pie filling before I bake it.<\/div>\n
It takes like autumn! My recipe was adapted from an out-of-print Ortho book<\/div>\n
The Complete Book of Canning<\/span>. I\u2019ve been using this recipe for nearly twenty years.<\/div>\n
\"Pear<\/a><\/div>\n
About 12 pounds of pears<\/div>\n
1 box of quick-cooking tapioca<\/div>\n
1 1\/2 cups sugar<\/div>\n
3\/4 cup lemon juice<\/div>\n
4 cups sugar<\/div>\n
Water<\/div>\n
Peel, core, and slice fruit. I place the pears in a large bowl of water with some lemon juice<\/div>\n
to prevent browning. You should have five quarts of pears. In a small mixing bowl,<\/div>\n
combine tapioca, 1 1\/2 cups sugar, and lemon juice; reserve.<\/div>\n
Rinse pears, measure, and place in a large pot with the 4 cups sugar. Add just enough water<\/div>\n
to prevent sticking and scorching (about 1 to 1 1\/2 cups). Heat to 190 degrees, stirring frequently.<\/div>\n
Do not boil.<\/div>\n
Add reserved tapioca mixture and, while stirring, reheat to 190 degrees. Again, do not boil.<\/div>\n
Pour into clean, quart jars. Seal. Process in boiling water bath for 15 minutes.<\/div>\n
Yield: 6 quarts, each quart makes one pie.<\/div>\n
\"Canning<\/a><\/div>\n
I hope you\u2019ll try some of these recipes and enjoy these wonderful pear concoctions.<\/div>\n
As you can see by the cookbooks from which I have adapted them, these recipes have been around a while.<\/div>\n
They are tried, tested, and family approved!<\/div>\n
My boys keep telling me that food is my \u201clove language.\u201d<\/div>\n
Canning is one way to be able to share that love by sharing and gifting my jarred creations.<\/div>\n
Sharing my heart for home,<\/div>\n
\"Signature\"<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"

I enjoy canning! I love taking a box of fruit or vegetables and transforming it into something that tastes wonderful. My latest endeavor this all has been pears. Last weekend I bought  a 28-pound box of pears and let them ripen in the garage throughout the week. Sunday afternoon and Monday evening that box ofRead More<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[7,21],"tags":[8],"class_list":{"0":"post-31","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-harvestsbounty","7":"category-yummygoodness","8":"tag-homecanning","9":"entry","10":"has-post-thumbnail"},"jetpack_publicize_connections":[],"yoast_head":"\nPears: A Taste of Autumn - My Heart 4 Home<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.myheart4home.com\/myheart4home.com\/pears-a-taste-of-autumn\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pears: A Taste of Autumn - My Heart 4 Home\" \/>\n<meta property=\"og:description\" content=\"I enjoy canning! I love taking a box of fruit or vegetables and transforming it into something that tastes wonderful. My latest endeavor this all has been pears. Last weekend I bought  a 28-pound box of pears and let them ripen in the garage throughout the week. 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