VANILLA SPICED PEAR BUTTER
This Water Bath Canned Vanilla Spiced Pear Butter is easy to make. Jars of Pear Butter make excellent homemade gifts for teachers, friends, or neighbors during the holidays.
Provided by Katie
Categories Fall Recipes
Time 6h25m
Number Of Ingredients 9
Steps:
- In a large stainless steel saucepan, combine the pears, water, lemon zest and juice.
- Bring to a boil over medium-high heat. Reduce heat and boil gently, occasionally stirring, for 20 minutes.
- Working in batches, transfer mixture to a food processor fitted with a metal blade and puree just until a uniform texture is achieved. Do not liquefy. Alternatively, you may use an immersion blender.
- Measure 8 cups of pear puree (I used the excess as Pear Sauce).
- In a clean large stainless steel saucepan, combine pear puree, sugar, orange juice, vanilla, cinnamon, cardamom, and nutmeg.
- Stir until sugar dissolves.
- Bring to a boil over medium-high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until mixture thickens and holds it shape to a spoon and liquid does not separate. This will take 6-8 hours.
- Meanwhile, prepare canner, jars and lids:
- Wash and rinse the jars in hot soapy water. Drain the jars well of any excess water.
- Set the screw bands aside - they don't require sterilizing. Place the lids - the flat round portion of the two-piece closures - in a small saucepan, cover with water and bring to a simmer. Don't boil.
- Keep lids hot until you're ready to use them.
- Ladle hot butter into hot jars, leaving 1/4 inch head-space.
- Remove air bubbles and adjust head-space, if needed, but adding more butter. Wipe rim.
- Center the lid on jar and screw band down until resistance is med, then increase to fingertip tight.
- Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes.
- Remove canner lid. Wait 5 minutes, then remove jars, cool and store.
Nutrition Facts : Calories 161 calories, Carbohydrate 42 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 3 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1/4 cup, Sodium 6 milligrams sodium, Sugar 36 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
CANNING ASIAN PEARS
Steps:
- Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.See full water bath canning instructions here.
PEAR BUTTER
Pear butter is lightly scented with orange and nutmeg. This is an old recipe from a dear friend. Its taste is so good in toast or even on top of steak or chicken.
Provided by SUNFLOWER71
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 31m
Yield 32
Number Of Ingredients 5
Steps:
- Place pears into a large pot over medium heat, and add just enough water to cover the bottom of the pot and keep them from sticking, about 1/2 cup. Cook until the pears are soft, about 30 minutes. Press pears through a sieve or food mill, and measure out 2 quarts of the pulp.
- Pour the pear pulp and sugar into a large saucepan and stir to dissolve sugar. Stir in the orange zest, nutmeg and orange juice. Cook over medium heat until the mixture is thick enough to mound in a spoon. When the mixture begins to thicken, stir frequently to prevent scorching on the bottom. This will take about 1 hour.
- Ladle the pear butter into hot sterile jars, leaving 1/4 inch of headspace. Remove air bubbles by sliding a metal spatula around where the pear butter touches the glass. Wipe jar rims clean, and seal with lids and rings. Process for 10 minutes in a boiling water bath. The water should cover the jars by 1 inch. Check with your local extension for exact processing times for your area.
Nutrition Facts : Calories 82.3 calories, Carbohydrate 21.5 g, Fat 0.1 g, Fiber 1.8 g, Protein 0.2 g, Sodium 0.6 mg, Sugar 18.2 g
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