Canned Poached Pears Food

CANNED POACHED PEARS

Steps:

• Have ready two clean wide-mouth pint jars with screw-on bands. You can reuse jars and bands if they aren't chipped or dented, but you must use new lids every time you process. Bring a small pot of water to a simmer over medium-low heat and add two new lids. Simmer for a few minutes, then turn off the heat.
• Cut the pears in half from pole to pole. Using a small spoon, scoop out the seeds. Trim the stem ends to create round pear halves, leaving the pears as large as possible. Peel. Place the lemon juice in a bowl with 2 cups of water. Stir and add the peeled pears.
• Place the sugar, thyme and 1 cup of water in a medium saucepan and bring to a low boil over medium heat to dissolve the sugar. Add the cider and heat through. Add the pears and simmer for a few minutes, until they are heated through. Gently pack the pears, cut-side down, in the jars. Three halves will fit in each jar. Tuck one bay leaf, 3 or so peppercorns and a lemon peel in each jar.
• Strain the syrup over the pears, filling the jars about ¾ full. Using a butter knife, gently release any air bubbles. Top the jars with the wine, leaving ½ inch of space between the liquid and the lid. If the pears bob a bit above the liquid, it's O.K.
• Wipe the rims of the jars with a clean towel, place the lids on and screw on the bands fingertip-tight - don't crank them closed. Place the jars in a pot with a rack and cover with water by 2 inches. Bring to a boil and simmer gently for 20 minutes. Turn off the heat, let the jars rest for 5 minutes, then remove them to cool. You will hear a popping sound as the vacuum seals the lid to the jar. When the jars are cool, check the seals: Press on the lids. They should be taut and pulled down toward the inside of the jar. If a lid bounces when you press on it, the seal is imperfect and you will have to reprocess the jar with a new lid, or refrigerate and eat within two weeks. The pears may float in the liquid; it's O.K. Store in a cool, dark place for up to a year. Refrigerate after opening.
• To serve, drain the pears and boil the canning liquid in a small saucepan until syrupy and reduced by half. Drizzle over the pears. They are good at room temperature, cold or warmed in the syrup. Garnish with crumbled amaretto cookies or a dollop of ricotta sweetened with confectioners' sugar.

BRANDIED PEARS

Steps:

• Fill a large bowl halfway with cold water, and add lemon juice. Peel pears as carefully and smoothly as possible, leaving stems attached. Place pears in water as they are peeled.
• Combine sugar, cinnamon sticks, and 3 quarts water in a large stockpot. Drain pears, and add to pot. Bring mixture to a boil, reduce heat, and simmer until just tender when pierced with a knife, 10 to 30 minutes, depending on size and ripeness.
• Remove pears from liquid with a slotted spoon, and divide evenly among three quart jars.
• Raise heat under pot to high, and cook liquid until reduced to 2 cups, about 50 minutes. Remove from heat; strain liquid through a sieve lined with cheesecloth into a bowl. Divide the liquid evenly among the jars, and add about 1 cup brandy, or enough to cover pears, to each. Allow jars to cool, and screw on lids. Refrigerate for several weeks before eating to allow flavors to develop.

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!

POACHED PEARS

Steps:

• Combine the port and sugar in a saucepan with 2 cups water; heat until the sugar dissolves. Add vanilla beans.
• Peel and core pears. Pour on port mixture and simmer 15 to 40 minutes, until tender.
• Let pears cool in the liquid.
• Reduce the liquid to less than a cup. Serve individually with the liquid spooned over.

POACHED PEARS

Steps:

• In a saucepan over medium heat, combine champagne, orange juice and sugar. Add orange slices, cloves and vanilla. Bring to a boil, and stir until sugar is dissolved. Place pears in saucepan, and reduce heat. Cover, and simmer 15 minutes. Remove cover, and simmer an additional 30 minutes. Remove pears from the liquid, and let cool.
• Heat chocolate in a bowl over hot water, stirring until melted. Pour chocolate over the pears, and serve.

EASY POACHED PEARS

Steps:

• In a large saucepan, combine lemon zest, cinnamon stick, allspice, ground pepper, apple cider, and water.
• Add pears. Cover with waxed paper to prevent discoloring. Bring to a simmer. Cook, turning pears occasionally, until easily pierced with the tip of a paring knife, but not falling apart, about 20 minutes. Remove pears from liquid; transfer to large bowl.
• Raise heat to high; boil cider mixture until reduced to a syrup, about 15 minutes. Discard cinnamon. Pour syrup over pears; refrigerate. To serve, slice off a sliver from the bottom of each pear (so it stands upright). Serve pears with lemon sorbet, if desired.

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.