This is for pldc who asked about canning peaches and pears Wash, peel and cut in 1/2. Place 1/4 cp sugar in ea. PINT jar: add 1/2 cp. hot water. stir with WOODEN spoon to dissolve sugar. pur peach halves upside down and overlapped 'till jar is full. Add HOT water to cover peaches. Seal jars; PROCESS IN BOILING WATER BATH for 20 MINS.
Canned pears
3 cups sugar
4 cups water
2 to 3 lbs pear per quart.
Bring sugar and water in heavy saucepan to a boil. Keep hot but not boiling.Wash & peel pears ,cut in 1/2 ;remove cores.. Prepare enough to fill 1 jar at a time. treat pears to prevent from turning dark( I use lemon jjuice) Place pears in syrup:cook 5 mins. Pack in hot jars,then cover with boiling syrup l eaving 1/2 inch head space. Cap . Process in boiling water 25 mins./ I have all manner of canning and freezing recipes from a Canning & Freezing cookbook published by Home economics teachers back in the 70s when they still taught Home Economics in High School. Lillian
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Ladies, you bring back autumn memories from years ago. I had 2 aunts that canned every fall. One lived in San Francisco and SF is not known for hot summers. But it always seemed to be the hottest day of the year and the kitchen became an oven. But boy did the fruit taste good in the winter
Helen.
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299559Gourmet touch on the pears - add a thin slice or two of lemon to each jar and small amount of clove. Heavenly taste. That's how my grandmother made them.
2 comments
by lbrow
29 Aug 2014
yes I like the lemon also, like brandied peaches too.. we also used the cloves when making spiced peaches. Since I grew up in Ga. and G. mother had a few peach trees, and pear trees and lots of pecan trees. some form of peach desert was almost always on the table./Lillian
66910for the pears i treat them the same as the peaches use the light syrup place them in the jars with the syrup. 1/2 head space and use the pressure canner for 10 minutes at 5 pounds pressure. A lot quicker. Suzanne
111380for a light syrup I use 6cups of sugar to 12 cups of water... I slice up all my peaches in 2 tbsp of vinegar in a gallon of water. or you can use fruit fresh in the water. Rinse the peaches when you are ready to put them in the jars. Place the peaches in your hot jars add the hot syrup leave a 1/2 inch head space. Put the jars in the pressure canner with 4 cups of water in the canner bottom and a splash of vinegar. bring you pressure up to 5 pounds for 10 minutes. turn off and let it drop to zero again. open up the canner when it is at zero be careful for the steam. Place the jars on a rack. Listen for the lids to pop you are done. I find this easier than a water bath for 25 minutes. Suzanne I have been canning for almost 40 years.
3 comments
by lbrow
29 Aug 2014
true if you are using a canner but pldc said she was taking her canner back and not wanting to use it. that's why I gave her the water bath methods. Me I'm 75 so you can pretty much guess how many yrs I've been canning., especially when my grand mother started me at 10 yrs old./Lillian
by AuntAnnie
30 Aug 2014
10-years-old? Why so old? LOL
I sometimes believe my mother started us canning the fall after we began to walk by allowing us to snap beans, shell peas, pit fruit, and husk corn. And, our brother was not immune from such tasks--nor anyone else at the house at the time.
P.S. Keep up-to-date on safe canning methods by following USDA recommendations. What grandmother or mother did, may not be as safe as once believed.
by lbrow
31 Aug 2014
I know exactly what you mean. I remember sitting under the Chinabrerry Tree with my. 1st cousin and my Brother ea. with a Bushel of Butter Beans to Shell . It was hot summer, school was out and we wanted to do anything but shell, at least we were to young to peel tomatos they didn't trust us with a knife ( back then that's the only way they knew to peel tomatos) but after beans there was peas to shell.Grand father was a farmer.
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