bottled pears. The inlaws have given me a carrier full, and I want to bottle some, however, I don't know if I should do them the same as soft fruit, or different! Have googled, but can't find a recipe. Any ideas anyone?
Dessert pears?
Cookers are not much cop.
I'll give you the HMSO GUIDE?
They are quite floury Tim, a little underipe, but sweet and tasty. Not very attractive as the skins have some sort of black spotting so not great in a fruit bowl.
So - assuming they ARE dessert - & grotty skin -
peel, halve, scoop out core, put into water with 15g Salt + 7g Acid to 2pt.
I would do them in a light syrup - 100g sugar/600ml water = 3+1lb jars.
Tell me how you will cook them & I'll give you the timing - slow water, quick water. p/cooker/moderate oven?
Tim you're just a darling! :-*
Delia has a recipe in her Winter Collection for Spiced Pickled Pears.
valmarg
Okay, I can peel, halve, scoop no problem. Do I then place them in a bowl with the salt, and by acid, do you mean lemon juice to stop them discolouring? Then what?? Do I pack them in the jars like I did with plums, nice and tight, into the oven for 90 mins, then out, pour in syrup and seal? How long do I leave them in the salt and acid mix?? Confused of Essex here. :-\
Hold on - was waiting for your cooking method!!
Yes - to stop discolouration. Just while you're preparing them. As you do with Apples or Celeriac. And 'acid'? A quote!! One assumes lemon or citric?
Yes - like plums.
Syrup? Assuming moderate oven, boiling syrup before processing. As with Plums.
1-4lb -- 60-70min. 5-10lb -- 75-90min.
I quote!!
You just gotta get that Home Office book EJ, it's got me out of (and into) a few pickles ;D
Any chance of a quick rerun of bottled plums please? I've got 5 litres of chutney (Delia's Dowerhouse - used some green toms too) and 35 + lbs of jam but still have 50 odd pounds of plums. Need some ideas before they all rot away... :'( :'( :'(
Is the HMSO GUIDE called ' Home Preservation of Fruit and Vegetables ' ?
If they are 'freestone', halve them like Apricots. If not, destalk, rinse bloom off dark varieties & do whole.
No need for the anti-spoil bath.
I still use the 'light' syrup. Better colour & flavour.
Moderate oven? 1-4lb -- 40-50min. 5-10lb -- 55-70min.
Boiling syrup in before processing.
Mike - yes.
Quote from: tim on September 18, 2006, 09:56:05
Mike - yes.
In that case it can be brought from Amazon for GBP 6.45 including P&P.
Do you think it is worth it?
You can always ask 'us' for free!!
for me, definitely :D
good value, especially for those who preserve in the wee small hours :P
its always there when you need it and you can take it to bed with you :)
I did volunteer??
:-[ I must be getting deaf in my old age tim ::) ;)
Thanks for both offers
Quote from: EJ - Emma Jane on September 17, 2006, 17:31:14
bottled pears. The inlaws have given me a carrier full, and I want to bottle some, however, I don't know if I should do them the same as soft fruit, or different! Have googled, but can't find a recipe. Any ideas anyone?
found one for pear preserve http://www.uga.edu/nchfp/how/can_07/pear_preserves.html
The crunch word there is 'hard'?
Thanks cambourne. I will have to have a squeeze of the pears I have left, but I think they are all slightly soft. Pears are swines though - hard - hard - SOFT!!!! no inbetween!