The pears and apples are becoming a blur to me. I'm trying to get through all of my foraged fruit taking up space in my dining room, and though I'm making progress it still feels overwhelming. But with a batch at a time I'm knocking it down. I keep saying it's a great problem to have, and it really is.
Pears. So with the latest ripened batch, 5 pounds, I combined a couple recipes to make something a little different. I thought this batch was going to have less quality than the others, so I was calling it "inferior pears" and assumed pear butter would be the only good option for them. After I started peeling I realized they were perfectly fine. I combined the regular pears in a light syrup with the flavors of the pear butter.
Same process for canned apples. Before adding the pears into the syrup in order to heat them thoroughly before canning, I added the juice from one orange, orange zest from that same orange, and a half teaspoon of nutmeg. 1/2" headspace in sterilized jars, processed for 20 minutes (0 - 1,000 ft). I have 5 pints.
Image credit: Cale Ruiz
Pears. So with the latest ripened batch, 5 pounds, I combined a couple recipes to make something a little different. I thought this batch was going to have less quality than the others, so I was calling it "inferior pears" and assumed pear butter would be the only good option for them. After I started peeling I realized they were perfectly fine. I combined the regular pears in a light syrup with the flavors of the pear butter.
Same process for canned apples. Before adding the pears into the syrup in order to heat them thoroughly before canning, I added the juice from one orange, orange zest from that same orange, and a half teaspoon of nutmeg. 1/2" headspace in sterilized jars, processed for 20 minutes (0 - 1,000 ft). I have 5 pints.
Image credit: Cale Ruiz