Light Syrup For Canning Pears Food

CANNING PEARS

Canning Pears image

Canning Pears

Provided by Sharon Peterson

Number Of Ingredients 8

Ingredients

Pears
Sugar or honey for syrup (optional)
Vanilla (optional )
Water bath canner
Canning jars, seals, and rings
Large pot or blancher
Canning funnel, lid lifter, and jar lifter
Ladle and bubble tool

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.

RAW-PACK PEACHES IN LIGHT SYRUP

Raw-Pack Peaches in Light Syrup image

This is a great recipe if you want your canned peaches to stay firm. This comes as close to store-bought as I've found so far. This recipe is for peach halves but slices turn out just as well.

Provided by Chilicat

Categories Fruit

Time 40m

Yield 1 serving(s)

Number Of Ingredients 4

Ingredients

2 lbs peaches, per quart (up to 3 lbs)
2 1/4 cups sugar
5 1/4 cups water
fruit fresh (or other fruit protector)

Steps:

Wash jars and bands in hot, soapy water. Cover lids with hot water according to package directions. Place jars on rack in deep pot of boiling water. Turn off heat and let jars stand in hot water 10 minutes or until ready to fill.
To prepare peaches: Wash peaches; dip in boiling water for 30 seconds, then drop in ice water to loosen skins. Remove skins. Cut in half; remove pits and scrape away the red fibers around the pit, which can darken during storage. Place peaches in prepared fruit protector according to package directions.
Combine sugar and water in a saucepan and bring to a boil until sugar is dissolved. Keep syrup hot. Drain peaches. Pack peach halves, cut-side down, into hot jars, leaving 1/2-inch headspace. Add hot syrup to within 1/2 inch of rim. Remove air bubbles with a nonmetallic spatula and add additional syrup, as needed.
Wipe jar rims and threads. Place lids and bands on jars. Place jars on rack in deep stockpot of hot water from step 1. Cover, bring to a boil and process 25 minutes for pints, 30 minutes for quarts. Remove jars from hot water and place, not touching, on dish towel. Cool several hours or overnight. Test seals before storing.

Nutrition Facts : Calories 2095.3, Fat 2.3, SaturatedFat 0.2, Sodium 41.8, Carbohydrate 536.5, Fiber 13.6, Sugar 525.2, Protein 8.3

LIGHT SYRUP

Light Syrup image

Make and share this Light Syrup recipe from Food.com.

Provided by friedapple

Categories Low Protein

Time 15m

Yield 6 1/2 cups, 8 serving(s)

Number Of Ingredients 2

Ingredients

2 1/4 cups sugar
5 1/4 cups water

Steps:

In a stainless steel saucepan, combine sugar and water. Bring to a boil over medium high heat, stirring until sugar is dissolved. Reduce heat to low and keep waarm until needed, taking care not to boil the syrup down.

MIXED FRUIT IN LIGHT HONEY SYRUP

Mixed Fruit in Light Honey Syrup image

Mildly flavored fruits combine well with honey for a luscious winter treat.

Provided by Renee Pottle

Time 40m

Yield 6 pints

Number Of Ingredients 3

Ingredients

12 cups mixed fruit (I used peaches, pears, and green grapes)
1½ cups honey
6 cups water

Steps:

Peel peaches and pears and cut into large pieces.
Soak in a lemon juice/water combination if desired to reduce color change (optional).
In a large pot, combine honey and water. Bring to a boil, stirring until well combined.
Reduce heat to a simmer.
Drain fruit and add to syrup mixture. Continue simmering until fruit is heated through.
Spoon fruit into clean pint jars.
Fill each jar with the hot syrup leaving ½ inch head space.
Remove the bubbles (I use the handle of a rubber spatula, but there is an actual tool for this process. Just don't use anything metal).
Wipe the tops of the jars with a damp paper towel, and cover with two-piece caps. Process in a water bath for 20 minutes.
Makes 6 pints with some syrup left over (use it for another batch or to make sorbet or to sweeten iced tea).

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