This is basically the method I use for canning peaches and other fruit, but with a couple extra steps. Peeling pears is more laborious and takes longer, so I also put them in a bowl of cold water with the juice of a lemon in it to keep the pears from discoloring too much as we prepare them. Most of us like these pears spiced, but Rich doesn't like it as well as plain, so we do one canner load without the spices and one with them. To make it without the spices, just don't add them to the syrup. Or if some of the spices aren't to your liking, leave those out or use others. You are really just infusing the syrup with the spice. I have sometimes made vanilla pears by putting leftover bits of vanilla pod in the syrup. I don't really know how many jars this makes, because I tend to make more syrup if we run out or store syrup in the fridge if we have too much. I think this makes about 7 - 8 quart jars.

Spiced Syrup:
2 cups sugar
8 cups water
4 cardamom pods
4 1/4-inch slices of fresh ginger or 4 small pieces of candied ginger
2 whole cloves
1 large stick cinnamon
1 small piece of nutmeg (this is a good use for the little nub you have leftover after grating for other recipes)
1 teaspoon dried orange peel

15 - 20 pounds of pears, peeled, halved, and cored, and set in a large bowl of cold water with the juice of a lemon

Make syrup in a large stock pot by bringing the sugar, water and spices to a boil and boiling for 2 minutes, then removing from the heat.

Pack hot, sterilized quart jars tightly with the pear halves. Then add a few more than you thought would fit. They always seem to float a little, no matter how tightly we pack them. Ladle in the hot syrup, leaving 1/2" headspace in the jars. Using a thin knife, or skewer, poke down through the jars to release air bubbles. Wipe rims and cover with new lids. Screw on rings to finger tightness, not too tightly, just enough to keep the lids on before they are sealed.

Process in a boiling water bath for 10 minutes. Cool upright, remove rings and check seals, and store without the rings.

Labels: Frugality, Homemaking, Preserving the Harvest, Recipes, Tales from the Kitchen

// posted by Ranee @ Arabian Knits @ 1:03 PM