If you don’t want to can whole pears, try making pearsauce instead. Why cold-pack instead of hot-pack? Many canned pear recipes call for you to cook the pears first. Although this is the method most often recommended, I found that many folks like to simply cold-pack their pears as ...
Know how to make the most of canned pears
stock up, and can peaches to have themfresh all winterlong. Canning peaches is very similar to canning tomatoes, except peaches are canned in a simple syrup.
Peaches can be canned using either the raw-pack or hot-pack method. The raw-pack method is fast and easy and helps preserve the texture of delicate fruits like peaches. The downside to a raw pack is that peaches may shrink and start to float. The hot-pack method takes a little longer,...
Along with the pears I canned yesterday but were not enough for a new jar and too many for the jars already filled. whipped up some whipped cream added a spoon of the pear crabapple sauce and my husband said it was wonderful. quick easy and tasted great on a busy day. Got rid of ...
We’ve been enjoying freshly-made sauce, but we also canned some for the winter. One of the best things about preserving pears by making them into sauce instead of regular canned pears means you use a lot lesssugar(like zero) and a lot less time (you don’t have topeelthe pears when...
Fruit- Either dried, canned, or fresh, these often make nice additions to salads Craisins- sweet, sour, and chewy. Raisins- sweet and chewy. Apples- crunchy, sweet, possibly sour. Pears- sweet, either smooth/creamy and soft, or crunchy. ...
Combine the dressing ingredients; cook and stir over medium heat until thick and smooth; cool completely. When cold fold in the whipped cream. Combine all the salad ingredients and fold in the cold cream mixture. Let set in refrigerator for 24 hours to blend flavor. ...
Nutmeg lends a homey touch to apple pie filling and canned pears topped with tender biscuits. "I've received many great comments about this dessert from my family and friends," writes Shirley Brown of Pocatello, Idaho. "Vanilla ice cream makes a wonderfu
Of all the varieties, Bartletts, Bosc, and Comice are arguably the best for cooking, becoming even more sweet and creamy when heated. For best results, cook only firm pears. The traditional method is poaching; try using wine or juice as the cooking liquid. Or, cut a pear in half and...