erries.).
Make sure your canning equipment is scrupulously clean, and
Grind pears alternately with onions and peppers in food grinder or processor.
Mix thoroughly and set aside.
Combine sugar, mustard, salt and turmeric in kettle.
Add prepared fruit and vegetables and return to boil; reduce heat and simmer for 25 minutes, stirring frequently.
Ladle into hot, sterilized quart canning jars, leaving 1/2-inch headspace and seal with canning lids according to manufacturer's directions.
Process 5 minutes in boiling water bath.
Makes 8 quarts.
In a roasting pan mix the sugar and the pear. Cook in a 350 to 400 degree oven stiring frequently until it becomes a golden translucent color. Cooking time could vary because of heat and how small the pieces. sometimes half way I take my imersion blender to it to speed things up. When it is done place into jelly or pint jars that have been warmed in hot water. Clean off the lip of jars and place boiled canning lids and srew on the rings and let seal. If lid of jar isn't cleaned off properly the jars won't seal. Enjoy!
ustard, and salt into the pear mixture and bring to a
-inch pie plate. Scrape pear filling into crust.
Cut
Note:
You will need canning jars, rings and new lids.
You will also need 1 (8-ounce) canning jar.
Prepare canning jars. Combine pears, sugar, orange
br>To make the caramelized pear, combine the butter and sugar
he pears, lemon juice and pear juice together in a large
Dip tomatoes in boiling water for 30 seconds or so.
Take out and immediately put into iced water.
I fill one side of the sink with the ice water, use the other side to drain them.
This helps to get the skins off.
Remove core and skins and cut in half or if large tomato cut into quarters.
pack them tightly into jars.
Add one Teaspoon canning salt to each Quart.
set in water bath and process for 30 minutes.
let cool.
nd remaining sugar.
Puree pear mixture then strain through a
ice up the apple and pear. Place in a fryin pan
br>Serve with Pear Sauce.
To make Pear Sauce: In a
Drain pear halves, reserving 1/4 cup syrup and 1 pear half. Mash remaining pear halves; drain. Combine the first 1/3 cup sugar, gelatin and salt.
Stir in reserved pear syrup, egg yolks, lemon peel and lemon juice.
Cook and stir until slightly thickened.
Add mashed pears. Cool until mixture mounds.
Beat egg whites to soft peaks.
Gradually add remaining sugar, beating until stiff.
Fold in pear mixture.
Turn into pie shell. Chill. Garnish with whipped cream and reserved pear half, sliced.
ube pan. Drain 1 can pear halves, reserving 1/3 cup
In a small bowl, combine pear slices and lemon juice; toss
aucepan, bring the dried pear pieces and pear juice to a boil
o 350\u00b0F. Combine pears, pear juice, lemon zest, lemon juice
Thinly slice one of the pear halves. Finely chop remaining pears