Our Bosc pear tree has started dropping pears! it is time to make relish and some pears in syrup. I use a recipe from the Ball Blue book (edition 32, 1990) page 32. The recipe requires 10+lbs of pears (they can’t be over ripe). It made more than the recipe said, but that was fine by me, it was delicious. The other recipe I use is from the Big Oven website and my friends and family really like it! I processed it for 20 minutes and use the 1/2 pint jars as suggested. I did try doubling the recipe and didn’t have a problem with it. But the biggest difference is that I used Bosc and not Bartlett pears, as that is what I have! I found a recipe like the Big oven recipe at Family Faces. The problem is that the book (“The Complete Book of Small-Batch Preserving“) she took the recipe from doesn’t have the recipe in it for making it on the stove top , it is an oven recipe. It was also a post from 2008 and I haven’t gotten a response yet the from author of the post . I wanted to know the ISBN of the book so I can get a copy of it. I feel better about canning recipes if they have the proper times and canning techniques.
Enough time spent on the computer, it is time to run the dogs and pick pears!
Kudos
Fall is here and most of my time is spent canning local produce and freezing a variety of things from our shared organic garden. My pear tree probably will yield 100 lbs of pears. Hopefully I will not loose momentum and be able to process all those delicious pears! So far I have made pear relish and pear preserves and I hope to make pear chutney ,more preserves and pear halves in syrup.
