Picking Pears
We picked pears at my mom’s house again last week. We didn’t get as many as we did last year (remember that?). There were a lot of pears on the ground, but we still had a good haul.
I gave some to my sister and we brought the rest home. Last year I canned pear halves, but that’s a lot of work. Since we still have some left, I’ll stick to easier preservation methods like: making pear sauce (like applesauce), pear butter and drying.
What’s your favorite way to preserve pears?
Filed under Edible, Fruit, harvest | Comments (20)
Well, this is my first year with a haul of pears. Last year was apples and only 6 pears, which I just ate. Here’s the thing. Although the pears are sweet, they are still very hard. I have refrigerated some, then brought them out again to ripen. I read that on the internet. Not much has happened to soften them.
I want to can them in syrup. Can I cook them slowly to ripen/soften them or am I still going to have really hard, canned pears??
.-= LisaAlso´s last blog ..For the advancement of my ejumacation =-.
to LisaAlso's comment
I would imagine that when you cook them they’ll soften. I always leave mine sitting on the table to ripen and every couple days I pick out the ripe ones and preserve a batch.
to Susy's comment
I like pear sauce best – actually I made some on Saturday. If I can, I’d like to do some mixed types of pears and some with only one type. Is pear butter much different? That sounds interesting too. I’m with you, easier preservation methods are much more appealing when there is so much *to* preserve!
.-= Mangochild´s last blog ..Sunday Pickings Report: September 6, 2009 =-.
to Mangochild's comment
It’s more like a jam/jelly, sweeter and I usually add spices. Last year I made gingerbread pear butter with some ginger, cinnamon molasses and some brown sugar. This year I’m thinking about making Pear, Port and Thyme Conserve from the Well-Preserved Cookbook.
to Susy's comment
There is an award for you on my blog!
These pears look lovely!
.-= Frugal Trenches´s last blog ..Winning and Award =-.
to Frugal Trenches's comment
THANKS! I’ll head over there and check it out.
to Susy's comment
My wife and grandson love dried pears, and we usually dry a whole lot. This year we are going to give canning them a try as well. Those are some nice looking pears!
.-= mike´s last blog ..Splendor, Pigs, and Berries =-.
to mike's comment
We have a pear tree. We do some drying, but I also make lots and lots of jam. By adding in other fruits and spices for interest, it’s given us plenty of preserves for us (and friends!) for at least the next year. This year I made:
Island pear preserves (pears, dried tropical fruits, lime juice, and zest, sugar, and allspice)
Lemon pear sauce
Autumn pear jam (see Ball cookbook– pears, cranberries, fall spices)
Cardamom, pear, and currant jam.
Next, I’ll probably try a recipe for pear and port compote that is supposed to be good with meat. I know that pear can make nice mincemeat and salsa, too!
Good luck!
to Laura's comment
Lemon Pear Sauce sounds delicious!!
to Susy's comment
To make pear sauce, I used Ball’s very basic pear jam with pectin recipe, but then added plentiful lemon zest and fresh lemon juice so that it was a little too liquid to properly set. It’s good on pancakes, muffins, and as a dessert glaze.
to Laura's comment
I know the halved pears are work but I did a few last year for the first time and they are SO SO good, I’m planning on it again this year (with perhaps an assistant, ha). I may have to try a few dried ones, have never done that. I found the plain sauce a little grainy but the pear butter was also amazingly good.
LisaAlso I had the same question on a food preservation forum, it sounds like the pears soften up a lot in canning. They said to can when ripe but firm–a fine line between hard to peel and too mushy to peel! I did mine kind of overripe last year and it worked fine but a bit messy.
.-= s´s last blog ..small excitement =-.
to s's comment
Halved pears in syrup and pear butter are two of the favorites around here. I have not been fortunate enough to have a pear haul come my way in the past year or so. My in-laws have a lovely pear tree but we have not been to their place (4 hour drive away) at the time the tree was producing lately so we have missed out. I am traveling to Spokane next weekend and plan to stop at Thorpe and pick up in season fruit at the big fruit barn there – hopefully pears will be among the choices for me.
to KitsapFG's comment
Yummy!
to Amy W.'s comment
Canned pears. Yuuuuuuum-Me! I planted a pear tree this winter and I’m now training it in espalier style. The tree is still too young to produce; but I’m looking forward to being able to preserve pears in the future.
.-= MAYBELLINE´s last blog ..Fall Planting =-.
to MAYBELLINE's comment
I just came across a pear pie recipe; it sounds delish and I am going to try making it before the pear season is over. I hope it is helpful. By the way, I have followed you on your journey (you blog) and I just enjoy it so much. Your photos are beautiful and inspire me.
PEAR PIE (serves 6)
½ teaspoon nutmeg
dash of cinnamon
4 tablespoons flour
6 cubs peeled, sliced pipe pears
½ cup honey
1 tablespoon lemon juice
pie shell and top pastry
Happy baking!!
to Louise's comment
I forgot the pear pie directions:
Mix spices with flour and fork mixture gently into pears. Drizzle honey over everything. Sprinkle with lemon juice. Turn into pastry-lined pie pan and top with pastry. Cut vents in top. Bake at 425 degrees F for 15 min. Then reduce heat to 350 degrees and bake for 35-45 more min.
to Louise's comment
MMMMM, thanks. This sounds delicious, Mr Chiots would love it!
to Susy's comment
Lovely pears..
.-= Beegirl´s last blog ..You like it – You haul it. =-.
to Beegirl's comment
The applesauce recipe I use (Barefoot Contessa) roasts them in the oven. Is so delicious. I wonder if it would work well with pears. You could probably split them in two, let them cook for a while then yank the skins which would be much easier than peeling.
Do you have an easy way to peel?
to Lee's comment
I don’t have an easy way to remove pear skins. When I dry them I simply cut in quarters or halves if they’re small pears, scoop out the core with a melon baller and put in oven to dry. The skins soften nicely.
Last year I made roasted pear chutney that was wonderful. I may may some this year. The roasted pear sauce sounds delicious, I’ll have to try it, thanks for the tip!
to Susy's comment