Difference between revisions of "Canning Pears"
RealRecipes (talk | contribs) m (Text replace - "* [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group]" to "<ref>"Catsrecipes Y-Groupp" http://groups.yahoo.com/group/catsrecipes/s</ref>") |
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<ref>"Catsrecipes Y-Groupp" http://groups.yahoo.com/group/catsrecipes/s</ref> | <ref>"Catsrecipes Y-Groupp" http://groups.yahoo.com/group/catsrecipes/s</ref> | ||
[[Category:North American cuisine]] | [[Category:North American cuisine]] | ||
[[Category:Pear Recipes]] | [[Category:Pear Recipes]] | ||
Latest revision as of 18:07, 11 April 2012
2 to 3 pounds Pears per quart sugar water HOT PACK--Wash Pears; drain. Cut into quarters or halves; core and peel. Treat to prevent darkening. make a light syrup; keep syrup hot. Drain Pears. Cook Pears one layer at a time in syrup 5 to 6 minutes or until hot throughout. Pack hot Pears into hot jars, leaving 1/2 inch headspace. ladle hot syrup over Pears, leaving 1/2 inch headspace. Remove air bubbles. Adjust two-piece caps. process pints 20 minutes, quarts 25 minutes, in a boiling-water canner.
References
- ↑ "Catsrecipes Y-Groupp" http://groups.yahoo.com/group/catsrecipes/s
