Pickled Pears Recipe - Cooking Index
Pickled Pears Recipe - Cooking Index
| 8 lbs | 3632g / 128oz | Pears - (abt 48 med) - peeled, cored, |
| And sliced | ||
| 3 | Cinnamon sticks | |
| 1 tablespoon | 15ml | Whole cloves |
| 1 tablespoon | 15ml | Whole allspice |
| 6 cups | 1188g / 41oz | Sugar |
| 4 cups | 948ml | Water |
| 3 cups | 711ml | Vinegar, 5% acidity |
Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions.
Treat fruit to prevent darkening. Tie spices in a spice bag. Combine spice bag, sugar, water and vinegar in a large saucepot. Bring to a boil, reduce heat and simmer 5 minutes.
Drain pears. Cook pears in syrup one layer at a time until tender but not soft. Carefully remove pears. Repeat until all pears are cooked.
Pack pears into hot jars, leaving 1/4-inch headspace. A stick of cinnamon and a few whole allspice may be added to each jar. Remove spice bag from syrup. Bring syrup to a boil.
Carefully ladle hot syrup over pears, leaving 1/4-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight.
Process 15 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation.
This recipe yields about six 8-ounce jars.
Source:
Allistra Corporation's recipe archive at http://www.homecanning.com/
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