Thursday, September 2, 2010
This is turning into the summer of trying to can new things. First pickles and now pears. Not that pears are all that different from peaches, but I have never canned them before. Anyway, my CSA/farmer's market had pears for sale a week or two ago, so I decided to purchase a batch and can them. Canned fruit is just lovely in the middle of winter, especially if you are trying to eat locally as much as possible.
I used the reliable Joy of Cooking for my instructions, which were much the same as for peaches. Peel, boil in syrup, can. I managed to do it in about an hour on Sunday afternoon. Now, I was only doing about 5 pounds, or 3 1/2 jars, but still, pretty simple.
Here you can see both my canning pot, on the left, and the pears boiling in their light syrup, and my canning funnel - best tool I have for canning (although I could definitely use one of those grippers for wide neck bottles...).
Close up of the pears. One difference from the peaches is that I used an anti-browning powder to keep them a lovely white color. I could have used it when I canned peaches (Dad always did when he dried apples), except that I didn't have any on hand. This time, I made sure I was properly prepared.
Love the steam coming off the top of the funnel in this shot. It was all swirly in the air-currents from the boiling water and the air conditioner.
And the final product. I had a small amount left that wouldn't fit in the jars (but not enough to make the little jar into a big jar) so I stuck it in the fridge and at it for breakfast this week. Yum. There may still be peaches available at a market or farm stand, although this summer has been so hot and dry that isn't a given, so I may have more canning to do this month.