n simmering water until ready for use. Do not boil. Wash
-inch pie plate. Scrape pear filling into crust.
Cut
For the vinaigrette, whisk together olive
dges. Roast at 350 degrees for 30 minute or until tender
Dip tomatoes in hot water for 20 seconds then in ice
pot of boiling water for about a minute or until
Stick slivered almonds all over pear halves so they resemble spikes, leaving the pointy side of the pear empty for the face. Stick 2 raisins in the face part for eyes and one on the front for the nose.
Place tequila, orange liqueuer, Cactus Pear syrup, lime juice, and ice in a cocktail shaker and shake for 10 seconds.
Place a few tablespoons of the cactus Pear syrup on a small plate. Dip the rim of the glass in the syrup, and let the excess run off, then dip in salt.
Strain the mixture into the glass and garnish with a lime wedge.
Combine everything in a large pot, mixing well. Bring to a boil, reduce heat to simmer, and cook for 30-40 minutes, stirring occasionally.
To continue canning, bring salsa to a boil.
Ladle salsa into hot sterile jars, leaving 1/2 inch headspace. Wipe lids and jar edges clean before finger tightening lids and placing them back in the boiling canning pot.
Process (boil) jars for 15 minutes.
Remove carefully and let sit for 24 hours. Check lids for seal, and refrigerate any unsealed jars.
Working in batches, blanch tomatoes for one minute and immediately immerse
nd lids in boiling water for at least 5 minutes. Pack
ery large pot and simmer for 30 minutes. Meanwhile wash jars
Drain pears, reserving 1/3 cup syrup.
Combine reserved syrup, water and lemon juice in small saucepan; bring to boil.
Add gelatin; stir until dissolved.
With rotary beater, beat in mayonnaise until smooth; chill until partially set.
Set aside 3 pear halves for garnish; dice remaining pears into 1/2-inch cubes. Fold remaining ingredients into gelatin mixture.
Pour into 5 or 6 cup mold.
Chill until firm.
Unmold onto lettuce-lined serving plate.
Slice reserved pear halves; place around mold for garnish. Makes 6 servings.
Preheat oven to 180 degrees Celsius.Lightly oil a medium sized ramekin.
Spoon pre-cooked pear into ramekin.
Beat egg and milk together lightly (with a few drops of vanilla essence if you like). Pour the mixture over the pear. Sprinkle a little nutmeg on top.
Place ramekin inside a larger ovenproof dish. Fill dish with water till halfway up the ramekin.
Bake in oven for 40mins or until custard is set.
Add all ingredients to stock pot.
Heat to boiling.
Reduce heat.
Simmer, partially covered for 2 hours.
Stir occasionally.
After it has simmered, fill clean sterilized jars to within 1/2 inch of top of jar. Put on cap, screw the band finger tight.
Process for 35 minutes for quart jars in a water bath.
** You can also freeze in quart size freezer bags.
This sauce is great on any pasta dish.
anned pears and blend the pear pieces until pureed.
Add
abbage. Let salted cabbage stand for several minutes to wilt slightly
n simmering water until ready for use. ( do not boil ).
CHICKEN-BONED (Use for all Poultry) Steam or boil chicken until about 2/3 done.
Remove skin and bones.
Pack meat into hot jars, leaving 1-inch head space.
Add 1/2 teaspoon salt per pint or 1 tsp per quart.
Skim fat from broth.
Bring broth to boil.
Pour over chicken, leaving 1-inch head space.
Remove air bubbles.
Adjust caps.
Process pints 1 hour 15 minutes at 10 pounds pressure.
Process quarts at 1 hour 30 minutes at 10 pounds pressure.
Cook all vegetables together.
When done, sieve until like a smooth paste.
Add remaining ingredients and cook until thick.
Seal in glass jars while hot.
I would process in pressure cooker myself for about 90 minutes.
I'm guessing this to be safe however, it may be less time.