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.
Ingredients
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
Directions
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.
Makes about 6 quarts of pears.
See more canning recipes in my book The Complete Guide to Food Preservation: Step-by-step Instructions on How to Freeze, Dry, Can, and Preserve Food
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