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CathyZ from Kauai

What a wonderful problem! T&T recs Pickled Pears, Pear Butter to preserve

Veteran Member
3895 posts
Joined: Dec 10, 2005


Posted to Thread #2594 at 6:22 pm on Jul 11, 2006

Pear syrup and pear vinegar are two other ideas for this bumper crop- but here are two of my favorite canning ideas:

Pickled Pears
from Mariel Dewey

4 doz small pears, firm and ripe
1 tbsp mixed pickling spice
1 tsp whole cloves
1" piece of ginger root (optional but tasty)
1 lemon, thinly sliced
1 c brown sugar, packed
2 c granulated sugar
2-1/2 c water
1-1/2 c white vinegar

Peel pears, leave stems intact. If pears are large, cut into quarters. Tie pickling spices, cloves and ginger root in a small cheesecloth bag. Put all the ingredients except the pears in a kettle and bring to a boil. Reduce heat and simmer for five minutes. Add the pears to the syrup, a layer at a time, and cook gently until tender, about 15 minutes. Carefully remove pears from syrup and set aside. Repeat layering of pears in syrup until all pears are cooked. Return all the cooked pears to the syrup. cover the kettle and let stand in a cool place for 12-18 hours. Pack pears into hot, sterilized pint jars. Remove spice bag from syrup. Heat syrup to boiling and pour over pears, leaving 1/4" head space. Seal and process pint jars 15 minutes in boiling water bath with at least 2" of water over the top of the jars. Cool, tighten lid rings and let "cure" for at leat a week before opening.

Pear Butter
Mariel Dewey

Wash, quarter and core unpeeled pears. Place in a heavy kettle with just enough water to prevent scorching. Cook until soft, drain and press through a food mill.

For 16 c of pear puree, add 1 c cider vinegar, 4 c brown sugar, 4 c granulated sugar, 4 tsp ground cinnamon or 3-4 sticks cinnamon. Cook slowly, stirring frequently until thick- about 2 hours. Don't try to hurry the process or you will burn it. You can also put the mixture in a roasting pan in a 275 degree oven and stir occasionally. When pear butter is thick, pack in hot, sterilized jars and seal. Note: I can the butter in a hot water bath.

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