Fall is busy! It is when we wrap up harvesting for the year. It is a time to be thankful for what we have been blessed with in the past year, and preserving some of it for the winter.
Giving thanks always for all things unto God and the Father in the name of our Master Yehoshua Messiah.
You start by washing your pears.
Cut them into quarters, and put into a large stockpot; continue until your out of pears, or your stockpot is full. (The same process as you would with applesauce.)
Put your pot on the stove with 1-2 qts. of water in it. Pears are usually a lot juicier than apples, so you don’t have to put near as much water as you do when processing apples.
While the pears are cooking down, fill your canner half full with water and get it on a burner on your stove. Turn on low heat. Also, go ahead and get your jars warming in your oven on ‘warm’ or the lowest setting it will go to.
After the pears are cooked down, while it is still hot, run all your hot, mushy pears through your food mill. The result will be pear sauce!
Pear Butter (skip this part if you just want to can your sauce)
To fill one canner with quart jars:
28 cups pear sauce (or 7 quart jars)
4 cups sugar
2 tsp cinnamon
1/2 tsp ground cloves
Put into oven or roaster pan, and cook at 350F and cook it down for 9-12 hours. You want it to be thick so that when you stir it with a spoon, it has the consistency of jelly. You will have to watch your particular batch to see how long that takes.
When everything is hot/warm, you are ready for the next step.
Fill your hot jars with the hot pear sauce, leaving an inch of head space in the top of your jar. Put a butter knife down the insides of your jar (between the glass and the sauce) to let out any air bubbles in the jar/sauce. Wipe your rims clean with a rag or paper towel to remove any sauce. If you don’t do this, it can prevent your lids from sealing tightly to your jar.
Put on your pre-warmed lids and screw on your rings tightly. Put your jars into your warm water in your canner, with a jar lifter, pictured below.
After all the jars are in the canner, you want your water to be one inch above the jars for water bathing. Turn on high. When the water starts to boil, set your timer for 20 minutes for quart jars or 15 minutes for pint jars. Turn stove to medium heat. When timer goes off, turn heat off, and let canner sit for 5 minutes. Then, carefully take out your jars with a jar lifter and set them on a towel on your countertop to cool. If your bands are loose, do not tighten them.
Cool for 12 hours. Check seals and store.
The reason you want to check the seals is to make sure they are all secure before you store them.
You check the seals by tapping the jar lids with one finger. As you tap them, listen for a jar that sounds different than the rest of them. It will usually make a hollow sound.
If you find a jar that hasn’t sealed, put it in the fridge and use it soon. If you are planning more canning, you can try to can it again. Make sure there are no nicks in the top of jar and a good lid on it.
In every thing give thanks: for this is the will of God in Messiah Yehoshua concerning you.
1 Thes. 5:18