Our neighbor has a very large pear tree and is sharing the pears with us. Who can tell me about the safety/effectiveness of canning pear juice (or pear sauce? like apple sauce?)?
Absolutely, it's possible to can pear juice - and pear sauce! :)
PEAR JUICE: 24 lb pears 2 qt water
Wash and rinse jars, lids and bands. Keep hot. Do not boil lids. Prepare boiling water canner for processing.
Wash pears; drain. Remove stem and blossom ends. Do not peel the pears. Chop pears and place in a large saucepot. Add water and cook until tender, stirring to prevent sticking. Strain through a damp jelly bag or several layers of cheesecloth.
For really clear juice, refrigerate the juice overnight. The next day, carefully ladle juice into a saucepot, taking care not to disturb any sediment from the bottom.
Heat juice just to the boiling point (or 160 degrees, if you use a candy thermometer). (This is to pasteurize the juice and make it safe for canning.)
Carefully ladle hot juice into hot jars, leaving 1/4-inch headspace. Wipe jar rim clean. Place lids on jars. Screw bands down to finger-tight resistance.
Process 10 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 6 quarts.
PEAR SAUCE: 9 lb pears peeled, cored and sliced 1 cup water 3/4 cup sugar 2 tbso. lemon juice 1 tsp. cinnamon (optional)
Combine pears, water and lemon juice in a heavy bottomed 8-quart pan. Bring to a boil, stirring often. Reduce heat, cover and simmer until soft, stirring often (about 30 minutes). Add sugar and cinnamon, bring to a boil. If too chunky put it thru a food mill.
Fill prepared hot jars with hot sauce, leaving 1/2-inch headspace. Remove air bubbles. Wipe rims clean; top with hot lids, then firmly screw on bands.
Process in boiling water bath for 15 minutes for pints, 20 minutes for quarts.
I knew you'd respond! :-) I was going to email you directly, but thought I might get interesting ideas from others too. Thanks for the info, I couldn't find anything specific and wanted to make sure there wasn't some weird reason not to do it. 10 minutes is okay for quarts of juice, right? National Center for Home Preservation says 5 minutes for quarts of apple juice, just seems short to me (oh, FYI for anyone new to canning--our elevation is only 300ft, so we use the shortest times).
3 comments:
Absolutely, it's possible to can pear juice - and pear sauce! :)
PEAR JUICE:
24 lb pears
2 qt water
Wash and rinse jars, lids and bands. Keep hot. Do not boil lids. Prepare boiling water canner for processing.
Wash pears; drain. Remove stem and blossom ends. Do not peel the pears. Chop pears and place in a large saucepot. Add water and cook until tender, stirring to prevent sticking. Strain through a damp jelly bag or several layers of cheesecloth.
For really clear juice, refrigerate the juice overnight. The next day, carefully ladle juice into a saucepot, taking care not to disturb any sediment from the bottom.
Heat juice just to the boiling point (or 160 degrees, if you use a candy thermometer). (This is to pasteurize the juice and make it safe for canning.)
Carefully ladle hot juice into hot jars, leaving 1/4-inch headspace. Wipe jar rim clean. Place lids on jars. Screw bands down to finger-tight resistance.
Process 10 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 6 quarts.
PEAR SAUCE:
9 lb pears peeled, cored and sliced
1 cup water
3/4 cup sugar
2 tbso. lemon juice
1 tsp. cinnamon (optional)
Combine pears, water and lemon juice in a heavy bottomed 8-quart pan. Bring to a boil, stirring often. Reduce heat, cover and simmer until soft, stirring often (about 30 minutes). Add sugar and cinnamon, bring to a boil. If too chunky put it thru a food mill.
Fill prepared hot jars with hot sauce, leaving 1/2-inch headspace. Remove air bubbles. Wipe rims clean; top with hot lids, then firmly screw on bands.
Process in boiling water bath for 15 minutes for pints, 20 minutes for quarts.
This recipe yields 4 pints or 2 quarts.
I knew you'd respond! :-) I was going to email you directly, but thought I might get interesting ideas from others too. Thanks for the info, I couldn't find anything specific and wanted to make sure there wasn't some weird reason not to do it. 10 minutes is okay for quarts of juice, right? National Center for Home Preservation says 5 minutes for quarts of apple juice, just seems short to me (oh, FYI for anyone new to canning--our elevation is only 300ft, so we use the shortest times).
10 minutes for quarts is fine. When it comes to juice and fruit products (except jelly), a few extra minutes won't hurt at all.
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