Canned Pears With Cinnamon Red Hot Candy Food

CINNAMON RED HOT PEARS CANNING RECIPE

Steps:

• Prepare your jars and add water to your water bath canner. Start heating the water.
• Prepare the syrup on the stove. Bring the water and sugar boil to dissolve the sugar and reduce the heat so the syrup stays hot.
• Wash, peel, and cut your pairs. You can add Fruit Fresh to prevent browning if desired.
• Add the pears and to the syrup and simmer for 5 minutes to heat the pears for a hot pack.
• Place 15 cinnamon red hot candies in each quart jar.
• Use a slotted spoon to place the pears into hot jars. Fill the jars with the syrup. Leave a ½ inch headspace.
• Wipe the rims with a cloth, remove air bubbles, and place the lids on the jars.
• Process pints for 20 minutes and quarts for 25 minutes. Adjust for altitude as needed.

RED HOT CINNAMON PEAR SUNDAES

Steps:

• In a med saucepan, combine sugar, water & candies. Bring mixture to a boil, stirring constantly. Reduce heat to med & boil mixture for 10 min, stirring occ.
• Remove from heat & cool at least 20 min b4 using (or cool, cover & refrigerate to store).
• To Assemble Sundaes: Scoop ice cream into 6 dessert dishes & spoon sliced pears over ea sundae. Spoon cinnamon sauce over ice cream & sprinkle w/more cinnamon candies. Serve immediately & store any leftover sauce in refrigerator.
• NOTE: W/the combined sweetness of the canned pears, cinnamon candies & ice cream used for the sundaes -- I would be inclined to reduce the sugar amt in the sauce to 1/2 cup.

CINNAMON RED HOTS CANDY CANNED PEARS

Steps:

• Bring the sugar and water to a boil and turn down heat, leaving simmering on the stove top. Peel and core pears. Slice into eight wedges. In 7 wide mouth pint jars, add cinnamon red hot candies - use according to your liking. I use about 12 candies per jar. Pack jars completely full with pear wedges, leaving 1/2 inch at top of jars empty. Fill jars with simple syrup. Place jars in a hot water bath. Bring to a boil. Start timing and boil for 20 minutes. Turn off heat and let sit for 10 minutes. Remove jars and sit on counter. Make sure each jar has sealed. If there is no seal, keep unsealed jars in fridge for up to two weeks before using.