I spent most of today canning pears from Cliffside Orchard (part of last week’s adventure) with a couple of friends. We made pear butter, pear syrup (and a cocktail for our labors with mint from my garden). Good food and good friends, doesn’t get much better.
We started with about 20# of pears.
For the hot pack canning we quartered them and set them in acidulated water while waiting to be put in the syrup.
We sterilized the jars by putting them on a baking sheet in a 225 degree fahrenheit oven.
Quick cooking pears in heavy syrup.
Water bath for 25 minutes.
Pear butter cooking down.