The pears are a blur to me. Some time ago Intimidating Minnow and I picked another 59 pounds. I didn't mention it because it was probably just overwhelming and some of the uses for those pears are yet to be blogged about. But anyway, yesterday I truly think I saw the end of the pears. I used the last of those 59 pounds (7 pounds worth) to make pear syrup for some upcoming bartering that has come my way.
The pear syrup process was the same as for the other syrups I have made this year. And again, don't freak about the sugar. It's absolutely outrageous, I know. Here is the process:
-Rinse pears, cut off each end, core, and chop into large chunks
-For every 7 pounds of pears, add 2 cups of water to a pot and simmer all until fruit is soft and peels are brown
-Pour pear pieces and juice through a mesh bag (or scrap of cotton or cheesecloth), and let sit to drip into a pot overnight
-For every cup of juice, add 1 cup of sugar and stir all in a pot to simmer
-Don't let the mixture get to a full boil...the key is to reduce and thicken a little very slowly
-Water bath can in sterilized jars with 1/4" headspace for 5 minutes
As you can tell by the picture, I am running out of canning jars. With the jars I had saved from previous years and the jars that my family and friends have given me, I should come out just perfect. I've been using non-canning jars (like old pickle jars, peanut butter jars, etc) for storing my dried herbs and apples. Also, my largest cabinet space in the kitchen has reached its limit. I've moved on to another cabinet for storage. Another good problem!
Image credit: Cale Ruiz
The pear syrup process was the same as for the other syrups I have made this year. And again, don't freak about the sugar. It's absolutely outrageous, I know. Here is the process:
-Rinse pears, cut off each end, core, and chop into large chunks
-For every 7 pounds of pears, add 2 cups of water to a pot and simmer all until fruit is soft and peels are brown
-Pour pear pieces and juice through a mesh bag (or scrap of cotton or cheesecloth), and let sit to drip into a pot overnight
-For every cup of juice, add 1 cup of sugar and stir all in a pot to simmer
-Don't let the mixture get to a full boil...the key is to reduce and thicken a little very slowly
-Water bath can in sterilized jars with 1/4" headspace for 5 minutes
As you can tell by the picture, I am running out of canning jars. With the jars I had saved from previous years and the jars that my family and friends have given me, I should come out just perfect. I've been using non-canning jars (like old pickle jars, peanut butter jars, etc) for storing my dried herbs and apples. Also, my largest cabinet space in the kitchen has reached its limit. I've moved on to another cabinet for storage. Another good problem!
Image credit: Cale Ruiz