Wednesday, July 2, 2008

More canning-- this time vanilla pears, and of course, Jasper

A pyramid of pears

I adjusted a recipe for canning pears to make them vanilla pears. I was pleasantly surprised how they turned out. I thought that because of the long (25 minute) processing time, the pears might get mushy, fortunately they didn't. Here is my recipe:

About 8 pounds of pears
4 tbs vanilla
4.5 cups water
2/3 cup sugar

Peel, core and quarter the pears (a melon baller works very well to core them). Stir together the water, sugar and vanilla in a large pot and bring to a boil. Add the pears and boil them in the vanilla syrup for 5 minutes. Pack the jars with pears, using tongs and then pour the hot syrup over the pears leaving 1/2" headspace. Process canned pears for 25 minutes (20 minutes if your altitude is below 1,000 feet)
Mix any remaining syrup with seltzer water for an Italian soda. :)
Yield: 6 pints.


Jasper began flying last night. :) My husband opened his cage and Jasper gave him some funny looks and flew up onto his back, and later onto his head. This morning when I went out to feed him he flew out of his cage and onto my lap peeping for food. Two feet seems to be his current range. I think tomorrow we will move him to the large enclosed aviary that was built for the new chickens coming in the fall. This way he will have plenty of room to practice flying and we can wean him before releasing him. I am afraid though that after all these car rides and hand feeding that he may not be able to be released. I'd hate to send him on his way and have him trying to make friends with things that would like to eat him.

7 comments:

toxicwes said...

where are you shooting this stuff?

beth said...

a friend of mine gave me a bunch of pears and i didn't know what the heck i was doing. so i went on line and looked allday. well i finally came across your recp. and i must say i've never canned before. but this recp is so easy that i couln't go wrong. all my friends loved the job i did. so thank you so very much for the recp and the great vanilla pears.

rachelbess said...

I'm so glad you liked it beth!

Sandy said...

Thank you for such a simplistic receipe! I can't wait to try it this weekend. We have 2 large pear trees that are going wild this year,and I hate to see them wasted. I know we will thank you this winter when we open the vanilla pears!! Thanks again.

Anonymous said...

I am wondering what your altitude is for this canning recipe. I recently started canning pears and have needed to add 10 minutes processing time to the recipes because I live at 4200 ft. Do I need to add that on top of your 25 minutes or are you already at altitude?

rachelbess said...

I am in Phoenix which is at about 1200 feet, so it sounds like you might need some altitude adjustment.

Beth said...

These are delicious! We used your recipe this summer, and now that we are eating them all, I thought I would come back and say thanks :)

Beth