Friday, August 26, 2011

Challenge Friday: Pear Butter

We finally got back to the challenge fridays, and yes its food but its preserving food and making a yummy spread. Our Pear tree was loaded with fruit, on the first day we picked over 20 lbs of pears, since then we have harvested over 80 lbs of pears and the tree is still loaded!

Willow stayed busy making Pear apple pies, and Pear Butter so here is her tips on Pear Butter!
Base recipe or version 1:
1lb of pears
1/2 cup water
1/2 cup-1 cup sugar
Core and peal pears into chunks and place int a crock pot add water and sugar, for the first 2 hours put on High, after that take a masher and mash the pears or stick blender you want a puree. Put on low slant lid to allow steam to ecsape. Stir every once in a while until it becomes thick enough to coat your spoon.

Another Version with spice:
6lbs of pears
3 cups apple juice
4 cinnamon sticks
2 slices of fresh ginger root (about 1 ounce)
12 whole allspice
8 whole cloves
3 cups sugar

Put spices and ginger into a tea bag, mesh bag or a coffee filter that tied closed. Place chopped pears and everything into a crock pot, place on high for about 2 hours or until pears are tender. Remove spice bag, and puree the pears. Slant lid and place on low cook until thick stirring occasionally. 

How to bottle: Use sterilized Hot Mason jars how I do it is buy putting the jars on the rinse cycle of the dish washer and let it go into the heat dry for about 5 minutes, dry with towel will be very hot, and fill with the hot mixture. Seal closed and let sit until room temp. You will here Popping sounds this is normal. This is part of the sealing stage.
these will last 1 year in the cabinet and after open about 4 months in the fridge.
Great in pancake mix, on toast, in spice cake mix, in muffins and tons of other things you would use apple butter on.

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