Thank You George!!!

: - )

On Aug 16, 7:30*am, George Shirley > wrote:
> Mimi wrote:
> > Oh George!!! *That is a beautiful color in that pear jelly--how'd you
> > get it so pretty???
>
> When I make pear sauce I just run the peeled, cored pears through the
> food processor then put them through the food strainer with the apple
> screen in it. The juice comes out that pretty color as the pears haven't
> been cooked down. I prefer it that way as it takes less time to cook the
> pears when they've been processed and the juice strained. After that I
> put the juice through a cloth bag and clarify it then proceed on to the
> jelly making.
> * The juice I get is much darker--of course, I cook> the #*&% out of the pears in the crockpot to make pear butter. *Or
> > maybe the kind of pears I'm using. *They call 'em Cannin' Pears
> > here. *: - ) *Hard, green, rough/gritty texture--takes a week or two
> > for them to get ripe--off the tree. *Or is it that I should let them
> > get really, really yellow / ripe??? *I do let them get yellow and ripe
> > but, not too ripe before they get cooked. *Please, please, please
> > share your secret?!? *: - )
>
> Your canning pears are Kiefers, the same ones I use. Large, roundish,
> green skin, etc. You set them on the counter until the skin turns yellow
> but the flesh isn't soft, that's the only way they will ripen. Once ripe
> you proceed to make whatever you want from them. I consider them to be
> the only proper pear for canning as they give you a longer time period
> to make whatever you're making.