Tuesday, April 24, 2012

Spiced Up Pears

I had some help from Mr. Floydy this afternoon canning up some spiced pears. 

I canned some pears 2 years ago to give as gifts (ate 2 jars myself though)  and everyone loved them.
This batch, I decided to use a little more spice and to leave the skins on too.
They turned out really nicely sweetened and with a tender but not mushy texture.
I think leaving the skins on helped the slices to not break apart so much as my first batch did.  The first batch tasted fine but this one was more like fresh fruit.  Here's the link for my first batch:
Spiced Up Canned Pears                                   
5 - 6  Pears Cored and Sliced (any type or a mix)
1 Cup of filtered warm water
1 tsp. Cinnamon
1/2 tsp. Ground Cloves
1/2 tsp. Nutmeg
1/2 tsp. Allspice
3 Tbs. Coconut Palm Sugar (or other sweetener)
2 droppers full of lemon flavored liquid Stevia (or 1 tsp. of lemon juice + 1 tsp. Stevia Powder)
Add in additional Stevia to taste and ripeness of the pears. 

Heat water to a boil, add in pear slices and all other ingredients.
Reduce heat to simmer and cook, stirring frequently, for about 5 minutes
then remove from heat while you fill the jars.
Spoon Pear slices into 2 - 3 Pint Size Canning jars. 
Fill pear filled jars with cooking water to 1/2 inch head space in each jar.
(see Water bath canning process)

20 minutes processing time. 
Remove from water and cool in a non drafty area for at least 12 hours.

Remove outer rings and rinse jars before storing for up to 2 years in a cool dark area.
Of course if you don't want to go through the canning process, these would be fine just stored in the fridge for a couple weeks.  Not sure about how the texture would be if frozen though.
The Water Bath process is easy once you learn it and makes having homemade goodies so nice in your storage for years!


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