Coriander Pears

>> Monday, September 19, 2011

My parents have been growing pears on their farm for years. They are big proponents of organic gardening, so their pears are sometimes oddly-shaped and full of...ahem...wildlife. But their sweetness and healthiness make up for everything else.

 Last fall, my mom hurt her back badly at just about the same time my dad was scheduled to go on a charity trip to help people stranded in the desert in the Southwest. I spent a week with her canning produce and peeling fruits to put up in jars. It was wonderful bonding time.

Pears can be a little insipid and sweet when they are canned, so the addition of spices and lime juice made a delicious improvement.


2 cups unsweetened apple juice
2 cups water
Juice of 3 limes (about 1/4-1/3 cup)
2 tsp ground nutmeg
2 tablespoons coriander seeds
4 pounds ripe pears


Sterilize quart jars and lids in boiling water for 10 minutes.

Combine juice, water, lime juice, nutmeg, and coriander seeds in a medium saucepan. Bring to a boil, reduce heat, and simmer 10 minutes.

Peel pears. Cut them into quarters lengthwise and cut out the cores and any bad spots. Press them into the quart jars, leaving as little room as possible between the fruit. Pour the juice mixture into each jar, ensuring that an even number of coriander seeds are in each jar. Fill the jars to 1/2 inch of the rim.

Wipe the rims of the jars. Screw on lids hand-tight and slowly lower into a hot water bath canner. Boil 15 minutes once the pot reaches a full rolling boil. Remove from the canner and allow to cool. Test the seals before storing.

Makes about 6 quarts of pears.


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