Canned Pickled Pears Food

PICKLED PEARS

Steps:

• Pare the zest from the lemon or orange and put in a pan with the cloves, peppercorns, allspice berries, root ginger, lemon or orange juice, vinegar, cinnamon sticks and sugar. Stir over a gentle heat until the sugar has dissolved.
• Peel, core and halve the pears, then add to the pan and simmer for 15 mins, until the pears are tender. Remove the pears with a slotted spoon and put in a colander to drain. Meanwhile, increase the heat under the syrup and boil rapidly for 15 mins, until the syrup has reduced by about a third and slightly thickened.
• Pack the fruit into warmed jars and pour over the hot syrup to cover. Seal, label and store in a cool dry place for a month before using.

PICKLED PEARS

Steps:

• Soak pears in water& fruit fresh/lemon juice to keep from browning.
• Tie pickling spice, ginger and cloves in a spice bag.
• Prepare liquid-combine spice bag, sugar, water, vinegar and lemon slices in a large stainless or enamel pot.
• Bring to a boil, cover and boil for 5 min.
• Add enough pears to create a single layer in liquid and poach for 7 min-drain with slotted spoon and place in a large bowl.
• Repeat until all pears are poached.
• Pour the liquid over poached pears, cover and let stand 18-24 hours in a cool spot.
• Remove pears and discard spice bag and lemons.
• Bring liquid to a boil.
• Pack pears into clean, hot jars.
• Pour boiling liquid to cover leaving 1/2 inch head space.
• Remove bubbles and seal.
• Process in a boiling water bath for 15 minutes at altitudes up to 1000 feet.

CANNED PEARS

Steps:

• Gather the ingredients.
• In a non-reactive bowl , prepare acidulated water by combining the water with the white vinegar or lemon juice.​
• Slice off the stems of the pears as well as a thin slice from the bottom of each fruit. Peel the pears using a vegetable peeler. Cut them in half and use a paring knife to slice out the seeds and cores. Add the fruit to the acidulated water as you work.
• Chop the soaked pears into slices or chunks, depending on your preference. Return them to the acidulated water.
• Drain the pears in a colander.​
• In a large pot, bring the syrup, juice, or water to a boil.
• Add the chunks or slices of pears and simmer for 2 minutes.
• Ensure the canning jars are clean and free of cracks and chips. They also need to be hot: Fill each with very hot water, emptying them just before filling with the fruit.
• Use a slotted spoon to transfer the pears from the simmering liquid. Fill the jars with the fruit, leaving 3/4-inch headspace between the top of the pears and the rims of the jars. Pack the fruit tightly to reduce floating fruit, but avoid smashing the pieces.
• Ladle the hot liquid over the fruit, leaving 1/2-inch headspace in each jar. Wipe the rims of the jars with a clean, damp paper or cloth towel. Secure the canning lids.​
• Process the jars in a boiling water bath : 20 minutes for pint jars, 25 minutes for quart jars.
• Once the jars have cooled, store the canned pears until ready to use. Enjoy!

CASHEL BLUE CHEESECAKE WITH PICKLED PEARS

Steps:

• Combine olive oil, vinegar, garlic, salt, pepper and peppercorns in a jar.
• Cover tightly and shake until well-blended.
• Place pears in a glass bowl and pour the dressing over them.
• Cover and refrigerate 2-4 hours.
• Preheat oven to 350°.
• Combine biscuit crumbs and scallions in a small bowl.
• Blend in butter.
• Press into the bottom of a lightly buttered 9" springform pan (or eight 4" springform pans).
• Bake until lightly browned, 8-10 minutes.
• Let cool on a rack for 20 minutes.
• Sprinkle blue cheese over base.
• Place eggs, cream cheese, chives and green onions in a food processor.
• Process until smooth, 10-20 seconds.
• Sprinkle with pepper.
• Spoon over the blue cheese.
• Bake until browned and set, about 25-30 minutes.
• Let cool on a rack for 25-30 minutes.
• Remove sides of pan(s).
• To serve, place slices or individual cheesecakes on a plate, and surround with greens and pears.
• Drizzle some of the pear juice over the greens.