Directions:
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 at ime in s yrup 5 to
6 minutes or until hot throughout. Pack hot pears in hot jars, leaving
1/2 inch headspace. Ladle hot syrup over pears, leaving 1/2 inch
headspace. Remove air bubbles. Adjust caps.Process pints 20 minutes,
quarts 35 minutes, in a boiling water canner.
Note: Pears should be harvested when full gown and stored in a
cool place (60 to 65 degrees F) until ripe but not soft. Bartlett
pears are best for canning. Similar varities that are good are Kieffer
pears if properly rippened and cooked in water until amonst tender.
Pack in sugary syrup, juice or water.
|
