Wednesday, August 10, 2011

Pears Canned in Light Syrup

For every quart you are canning, you will need:
  • 2 1/2 pounds of excellent pears
  • 2 tbl. lemon juice
  • 1 1/2 cups water
  • 1/4 cup sugar
Put the sugar and water in a pot and bring the mixture slowly to the boiling point. Stir until all the sugar is dissolved. Keep your pot of syrup on a low heat and cover. This keeps it from evaporating.

Peel and quarter your pears, removing any seeds with a melon baller or a spoon. Put them in sterilized canning jars.  Immediately pour the lemon juice over them to avoid discoloration. Fill the jars with hot syrup leaving 1/2 inch of headroom and process for 30 minutes in a boiling water bath.

You can use this over desserts, on salads, or by themselves.
These are very lightly sweetened.

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