Preserved Fall Spice Pears: Canning with Rochelle Trotter - Dallas News | myFOXdfw.com

Preserved Fall Spice Pears: Hot water-bath canning with Rochelle Trotter

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CHICAGO (FOX 32 News) -

Last week we pickled. This week we're preserving! You can enjoy your summer vegetable harvest all winter by canning them, using the hot water bath method. Lifestyle expert Rochelle Trotter shows us how.

Preserved Fall Spiced Pears - Rochelle Trotter

INGREDIENTS

  • 5 pounds pears (Anjou, Bartlett or Orcas are all excellent varieties for canning)
  • 2 cups sugar
  • 2 quarts water
  • 4 whole cloves
  • 4 cardamom pods
  • 4 sticks cinnamon, approximately 2-3 inches long
  • 1/2 tsp whole pink or black peppercorns
  • 6-8 pint jars depending on size of pears

Note: Pears ripen off of the tree. So canning pears is an excellent way to have succulent sweet fruit late in the season. Be sure to select firm pears with unblemished skin for this recipe.

HOT WATER CANNING METHOD

  1. Prepare your jars by placing them in boiling water for 10 minutes. It's very important to keep the jars hot until use.
  2. Prepare the screwbands and lids according to manufacturers instructions in a separate pot.
    • Most call for the lids to be placed in hot water for not less than 5 minutes to soften the sealing compound. Some require screwbands to be heated, others do not. FOLLOW INSTRUCTIONS WHICH ACCOMPANY THE LIDS YOU PURCHASE PLEASE.
  3. Peel, core, and halve the pears.
  4. Add the pears to a bowl of cold water with ice, and drizzle fresh squeezed lemon juice into the water. This helps prevent oxidation. You may substitute apple cider vinegar instead of the lemon juice for a bit more spice if desired.
    • NOTE: I prefer this method instead of using any sort of prepared fruit keeper such as Fruit Fresh.
  5. In a large pot, add the sugar, water, and spices. Bring to a boil.
  6. Transfer the pears to the boiling spice mixture, ensuring to use a slotted spoon to reduce the amount of water transferred.
  7. Bring pear mixture to a boil, and cook for 5 minutes.
  8. Using a funnel, pack the pears into the prepared jars (one jar at a time) and pour syrup over.
    • Be sure to leave about 1/2 inch of headspace from the top of each jar to allow for expansion of food during processing.
  9. Wipe the jar rims clean.
  10. Remove any air bubbles (very important step) by sliding plastic spatula or non-metal knife between food and jar. Bubbles should rise to the top.
    • This step is very important as it aides in proper sealing and helps prevent discoloration of food once stored.
  11. Top up liquid (if required) once air bubbles have been released.
  12. Remove a lid from hot water and center it on the jar using magnetic lid lifter. Don't worry about wiping off extra water.
  13. Apply screwband until just tight.
  14. Place filled jars onto canning rack which is in hot water canning pot using the jar lifter. Adjust water to cover jars by 1 inch.
  15. Place lid on canning pot and bring water to a rolling boil.
  16. Allow to process (boil) for 20 minutes.
  17. Turn off heat and remove pot lid but keep jars in water another 5 minutes after processing.
  18. Remove jars and place on a towel or cutting board to cool.
    • DO NOT PLACE ON COLD SURFACE AS JARS MAY CRACK.
  19. Allow jars to cool for 24 hours in a draft free location, then check the seal.
    • If sealed properly, the metal lid curves downward.
    • If any lids "pop back" when pressed in the center then they are not sealed properly and those jars should be refrigerated for use within 2 weeks.
  20. Once sealed properly, store the food in a cool dark place (a dark closet or basement are idea locations).

Preserved Pears should keep 6 months. Once opened refrigerate and use within 2 weeks.

ALWAYS CHECK TO ENSURE DAMAGE HASN'T OCCURRED PRIOR TO EATING ANY CANNED FOOD.

Look for signs of spoilage which include a bulging lid or leakage. If the lid isn't tight and/or the food has any mold/off smells please discard immediately.

Makes 6-8 pints.

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