Finally got around to doing a Barb. Took pictures of some of the items
we've put up this summer so far and then tossed in a bottle of hot sauce
from 2006. Ain't gonna be no mo' hot sauce from this old boy. Too darned
labor intensive and time consuming. I would just as soon buy what I will
need, which is very little.

Anyhow, the pictures are at: http://www.flickr.com/photos/gunner68/

Some of Miz Anne's art work is also posted as are pictures of our dawgs
the old one and the young one. Enjoy.

In article >,
George Shirley > wrote:

> http://www.flickr.com/photos/gunner68/


Pretty jelly, Jorge!
And you know I love Miz Anne's watercolors. :-)
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller , blahblahblog is back and
most recently updated today, 8-14-2008.
"rec.food.cooking Preserved Fruit Administrator
'Always in a jam. Never in a stew.'" - Evergene

"George Shirley" > wrote in message
...
> Finally got around to doing a Barb. Took pictures of some of the items
> we've put up this summer so far and then tossed in a bottle of hot sauce
> from 2006. Ain't gonna be no mo' hot sauce from this old boy. Too darned
> labor intensive and time consuming. I would just as soon buy what I will
> need, which is very little.
>
> Anyhow, the pictures are at: http://www.flickr.com/photos/gunner68/
>
> Some of Miz Anne's art work is also posted as are pictures of our dawgs
> the old one and the young one. Enjoy.

boy oh boy, that relish looks good! and your wife does beautiful work,
George!

Kathi

"George Shirley" > wrote in message
...
> Finally got around to doing a Barb. Took pictures of some of the items
> we've put up this summer so far and then tossed in a bottle of hot sauce
> from 2006. Ain't gonna be no mo' hot sauce from this old boy. Too darned
> labor intensive and time consuming. I would just as soon buy what I will
> need, which is very little.
>
> Anyhow, the pictures are at: http://www.flickr.com/photos/gunner68/
>
> Some of Miz Anne's art work is also posted as are pictures of our dawgs
> the old one and the young one. Enjoy.

speaking of jars...oh wait, that's another thread....you have your pear
sauce and pear jelly in some 'barrel' shaped jars, something I've never seen
before. What are they?

Kathi

Melba's Jammin' wrote:
> In article >,
> George Shirley > wrote:
>
>> http://www.flickr.com/photos/gunner68/
>
>
> Pretty jelly, Jorge!
> And you know I love Miz Anne's watercolors. :-)
Thank you my lady, that's great coming from the head Ribbon Slut. <VBG>

I think I'm going to have to get another digital camera. I'm looking at
a new computer and the new ones don't have a drive for a 3.5 inch floppy
which my Sony Mavica uses to put the pictures on. Oh well, time to start
looking for another new toy.

I just got gifted today with a 1 GB flash drive and I've never used one
before. Have to learn about that too.

Kathi Jones wrote:
> "George Shirley" > wrote in message
> ...
>> Finally got around to doing a Barb. Took pictures of some of the items
>> we've put up this summer so far and then tossed in a bottle of hot sauce
>> from 2006. Ain't gonna be no mo' hot sauce from this old boy. Too darned
>> labor intensive and time consuming. I would just as soon buy what I will
>> need, which is very little.
>>
>> Anyhow, the pictures are at: http://www.flickr.com/photos/gunner68/
>>
>> Some of Miz Anne's art work is also posted as are pictures of our dawgs
>> the old one and the young one. Enjoy.
>
> boy oh boy, that relish looks good! and your wife does beautiful work,
> George!
>
> Kathi
>
>
The recipes all came from the BCBOHP. DW has been an artist since she
was a child and is descended, on the female side, from four generations
of female artists and a few male artists. I'll brag on her work and tell
you that she has paintings in homes and collections in at least ten
countries. I'm very proud of her as a good wife, mother, grandmother,
great-grandmother, and an artist. I've dragged the old girl all over the
world and she's never complained. Of course she's dragged me through
every major and many minor museums in this old world too. I'm not high
on culture but I went along anyway. I would rather have been fishing. <VBG>

Kathi Jones wrote:
> "George Shirley" > wrote in message
> ...
>> Finally got around to doing a Barb. Took pictures of some of the items
>> we've put up this summer so far and then tossed in a bottle of hot sauce
>> from 2006. Ain't gonna be no mo' hot sauce from this old boy. Too darned
>> labor intensive and time consuming. I would just as soon buy what I will
>> need, which is very little.
>>
>> Anyhow, the pictures are at: http://www.flickr.com/photos/gunner68/
>>
>> Some of Miz Anne's art work is also posted as are pictures of our dawgs
>> the old one and the young one. Enjoy.
>
> speaking of jars...oh wait, that's another thread....you have your pear
> sauce and pear jelly in some 'barrel' shaped jars, something I've never seen
> before. What are they?
>
> Kathi
>
>
12 ounce jelly jars from Ball. Routinely found around here, they are
molded in a mold that leaves vines and fruit on the glass.

On Thu, 14 Aug 2008 18:23:56 -0500, George Shirley
> wrote:

>Melba's Jammin' wrote:
>> In article >,
>> George Shirley > wrote:
>>
>>> http://www.flickr.com/photos/gunner68/
>>
>>
>> Pretty jelly, Jorge!
>> And you know I love Miz Anne's watercolors. :-)
>Thank you my lady, that's great coming from the head Ribbon Slut. <VBG>
>
>I think I'm going to have to get another digital camera. I'm looking at
>a new computer and the new ones don't have a drive for a 3.5 inch floppy
>which my Sony Mavica uses to put the pictures on. Oh well, time to start
>looking for another new toy.

If the camera still suits you, Best Buy will sell you an external 3.5"
floppy drive for $40. It looks like if you try hard enough, you can
still get a floppy drive added - Dell charges $30.
>
>I just got gifted today with a 1 GB flash drive and I've never used one
>before. Have to learn about that too.

Not hard. They only plug in one way, but sometimes it's hard for me
to see which is the right way.

- Mark

"George Shirley" > wrote in message
news
> Kathi Jones wrote:
>> "George Shirley" > wrote in message
>> ...
>>> Finally got around to doing a Barb. Took pictures of some of the items
>>> we've put up this summer so far and then tossed in a bottle of hot sauce
>>> from 2006. Ain't gonna be no mo' hot sauce from this old boy. Too darned
>>> labor intensive and time consuming. I would just as soon buy what I will
>>> need, which is very little.
>>>
>>> Anyhow, the pictures are at: http://www.flickr.com/photos/gunner68/
>>>
>>> Some of Miz Anne's art work is also posted as are pictures of our dawgs
>>> the old one and the young one. Enjoy.
>>
>> speaking of jars...oh wait, that's another thread....you have your pear
>> sauce and pear jelly in some 'barrel' shaped jars, something I've never
>> seen before. What are they?
>>
>> Kathi
> 12 ounce jelly jars from Ball. Routinely found around here, they are
> molded in a mold that leaves vines and fruit on the glass.

huh. My Bernardin jars are narrow at the bottom and wider at the top, and
have fruits molded in to the glass. The shape of your jars is new to me,

Kathi

In article >,
George Shirley > wrote:

> Kathi Jones wrote:
> > "George Shirley" > wrote in message
> > ...
> >> Finally got around to doing a Barb. Took pictures of some of the
> >> items we've put up this summer so far and then tossed in a bottle
> >> of hot sauce from 2006. Ain't gonna be no mo' hot sauce from this
> >> old boy. Too darned labor intensive and time consuming. I would
> >> just as soon buy what I will need, which is very little.
> >>
> >> Anyhow, the pictures are at:
> >> http://www.flickr.com/photos/gunner68/
> >>
> >> Some of Miz Anne's art work is also posted as are pictures of our
> >> dawgs the old one and the young one. Enjoy.
> >
> > speaking of jars...oh wait, that's another thread....you have your
> > pear sauce and pear jelly in some 'barrel' shaped jars, something
> > I've never seen before. What are they?

> 12 ounce jelly jars from Ball. Routinely found around here, they are
> molded in a mold that leaves vines and fruit on the glass.

I have lots of those as well but have not seen them around here for ages.
--
"I will show you fear in a handful of dust"
-T.S. Eliot

In article >,
George Shirley > wrote:

> Finally got around to doing a Barb. Took pictures of some of the items
> we've put up this summer so far and then tossed in a bottle of hot sauce
> from 2006. Ain't gonna be no mo' hot sauce from this old boy. Too darned
> labor intensive and time consuming. I would just as soon buy what I will
> need, which is very little.
>
> Anyhow, the pictures are at: http://www.flickr.com/photos/gunner68/
>
> Some of Miz Anne's art work is also posted as are pictures of our dawgs
> the old one and the young one. Enjoy.

Oh how lovely! Both the artwork and the preserved items. Thank you
for taking the time to post these, George. I'll try to do that when I
can get a decent chunk of time away from the kitchen. The second peach
tree is now ripening and they are just delicious. The family wants more
peach jam so that's what I'll do--- other than eating them fresh and
some bakery of course.

Isabella
--
"I will show you fear in a handful of dust"
-T.S. Eliot

In article >,
"Kathi Jones" > wrote:

> "George Shirley" > wrote in message
> news
> > Kathi Jones wrote:

> >> speaking of jars...oh wait, that's another thread....you have your pear
> >> sauce and pear jelly in some 'barrel' shaped jars, something I've never
> >> seen before. What are they?
> >>
> >> Kathi
> > 12 ounce jelly jars from Ball. Routinely found around here, they are
> > molded in a mold that leaves vines and fruit on the glass.
>
> huh. My Bernardin jars are narrow at the bottom and wider at the top, and
> have fruits molded in to the glass. The shape of your jars is new to me,
>
> Kathi

Kerr also makes a half-pint (250 ml) jelly jar that's roundish rather
than straight, embossed with fruit shapes. Hard to put a label on those
jars, IMO.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller , blahblahblog is back and
most recently updated today, 8-14-2008.
"rec.food.cooking Preserved Fruit Administrator
'Always in a jam. Never in a stew.'" - Evergene

In article >,
George Shirley > wrote:

> I just got gifted today with a 1 GB flash drive and I've never used one
> before. Have to learn about that too.

Nothin' to learn. Plug it into a USB port on your machine and you've
got yourself another drive. They're great for portability and transfer
of data. I often put pics from my camera onto a jump/flash drive and
hand it over to Rob. He does whatever with the pics and returns the
drive to me. Simpler than burning a CD, faster than emailing a pic.
You'll like it.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller , blahblahblog is back and
most recently updated today, 8-14-2008.
"rec.food.cooking Preserved Fruit Administrator
'Always in a jam. Never in a stew.'" - Evergene

Kathi Jones wrote:
> "George Shirley" > wrote in message
> news
>> Kathi Jones wrote:
>>> "George Shirley" > wrote in message
>>> ...
>>>> Finally got around to doing a Barb. Took pictures of some of the items
>>>> we've put up this summer so far and then tossed in a bottle of hot sauce
>>>> from 2006. Ain't gonna be no mo' hot sauce from this old boy. Too darned
>>>> labor intensive and time consuming. I would just as soon buy what I will
>>>> need, which is very little.
>>>>
>>>> Anyhow, the pictures are at: http://www.flickr.com/photos/gunner68/
>>>>
>>>> Some of Miz Anne's art work is also posted as are pictures of our dawgs
>>>> the old one and the young one. Enjoy.
>>> speaking of jars...oh wait, that's another thread....you have your pear
>>> sauce and pear jelly in some 'barrel' shaped jars, something I've never
>>> seen before. What are they?
>>>
>>> Kathi
>> 12 ounce jelly jars from Ball. Routinely found around here, they are
>> molded in a mold that leaves vines and fruit on the glass.
>
> huh. My Bernardin jars are narrow at the bottom and wider at the top, and
> have fruits molded in to the glass. The shape of your jars is new to me,
>
> Kathi
>
>
>
I haven't looked in the stores lately and I've had these jars at least
ten years, maybe longer. They are stored in the box they came in. They
are a little narrow at the bottom and wider at the top too. Must not be
showing up good in the pictures.

Isabella Woodhouse wrote:
> In article >,
> George Shirley > wrote:
>
>> Finally got around to doing a Barb. Took pictures of some of the items
>> we've put up this summer so far and then tossed in a bottle of hot sauce
>> from 2006. Ain't gonna be no mo' hot sauce from this old boy. Too darned
>> labor intensive and time consuming. I would just as soon buy what I will
>> need, which is very little.
>>
>> Anyhow, the pictures are at: http://www.flickr.com/photos/gunner68/
>>
>> Some of Miz Anne's art work is also posted as are pictures of our dawgs
>> the old one and the young one. Enjoy.
>
> Oh how lovely! Both the artwork and the preserved items. Thank you
> for taking the time to post these, George. I'll try to do that when I
> can get a decent chunk of time away from the kitchen. The second peach
> tree is now ripening and they are just delicious. The family wants more
> peach jam so that's what I'll do--- other than eating them fresh and
> some bakery of course.
>
> Isabella
When our peach tree, eaten by Rita, would produce a lot I would take the
time to put up several quarts of peach slices in light syrup for later
use in pies and cobblers and eating straight from a bowl. I miss that
tree, its replacement isn't large enough to produce yet but should do so
next summer.

Melba's Jammin' wrote:
> In article >,
> "Kathi Jones" > wrote:
>
>> "George Shirley" > wrote in message
>> news
>>> Kathi Jones wrote:
>
>>>> speaking of jars...oh wait, that's another thread....you have your pear
>>>> sauce and pear jelly in some 'barrel' shaped jars, something I've never
>>>> seen before. What are they?
>>>>
>>>> Kathi
>>> 12 ounce jelly jars from Ball. Routinely found around here, they are
>>> molded in a mold that leaves vines and fruit on the glass.
>> huh. My Bernardin jars are narrow at the bottom and wider at the top, and
>> have fruits molded in to the glass. The shape of your jars is new to me,
>>
>> Kathi
>
> Kerr also makes a half-pint (250 ml) jelly jar that's roundish rather
> than straight, embossed with fruit shapes. Hard to put a label on those
> jars, IMO.
>
I've got a couple of those too, have pear sauce in them this year. Still
got an old Ball square half-pint jar too.

On Thu, 14 Aug 2008 18:23:56 -0500, George Shirley
> wrote:

>Melba's Jammin' wrote:
>> In article >,
>> George Shirley > wrote:
>>
>>> http://www.flickr.com/photos/gunner68/
>>
>>
>> Pretty jelly, Jorge!
>> And you know I love Miz Anne's watercolors. :-)
>Thank you my lady, that's great coming from the head Ribbon Slut. <VBG>
>
>I think I'm going to have to get another digital camera. I'm looking at
>a new computer and the new ones don't have a drive for a 3.5 inch floppy
>which my Sony Mavica uses to put the pictures on. Oh well, time to start
>looking for another new toy.

Going even futher off-topic -

If you are going to buy a new PC, do your best to get it with Windows
XP Professional, not Vista. It is still just barely possible to get
it. Speaking as someone who has been playing with and working with
PCs since Bill Gates was still an undergrad - as someone who had high
hopes for Windows when it was first introduced in the 80's - you don't
want Vista.
>
>I just got gifted today with a 1 GB flash drive and I've never used one
>before. Have to learn about that too.

- Mark

Mark A.Meggs wrote:
> On Thu, 14 Aug 2008 18:23:56 -0500, George Shirley
> > wrote:
>
>> Melba's Jammin' wrote:
>>> In article >,
>>> George Shirley > wrote:
>>>
>>>> http://www.flickr.com/photos/gunner68/
>>>
>>> Pretty jelly, Jorge!
>>> And you know I love Miz Anne's watercolors. :-)
>> Thank you my lady, that's great coming from the head Ribbon Slut. <VBG>
>>
>> I think I'm going to have to get another digital camera. I'm looking at
>> a new computer and the new ones don't have a drive for a 3.5 inch floppy
>> which my Sony Mavica uses to put the pictures on. Oh well, time to start
>> looking for another new toy.
>
> Going even futher off-topic -
>
> If you are going to buy a new PC, do your best to get it with Windows
> XP Professional, not Vista. It is still just barely possible to get
> it. Speaking as someone who has been playing with and working with
> PCs since Bill Gates was still an undergrad - as someone who had high
> hopes for Windows when it was first introduced in the 80's - you don't
> want Vista.

I'm using XP Pro on this computer Mark, was told the same thing about XP
Home. I, too, had high hopes for Windoze but was disappointed. He just
didn't steal enough of someone else's package to make it right.

I started with CPM, moved to ZCPM, finally to Windows, I think, 1.1 and
then onward to W3 and up. I used to be a whiz with Basic but don't even
try to understand most of the stuff out there now. I've never truly been
happy with Windows, any version at all. I've even been thinking of
moving to Mac, friends seem happy with it and there are more
applications available nowadays than previously.

On Fri, 15 Aug 2008 11:43:37 -0500, George Shirley
> wrote:

>Mark A.Meggs wrote:
>> On Thu, 14 Aug 2008 18:23:56 -0500, George Shirley
>> > wrote:
>>
>>> Melba's Jammin' wrote:
>>>> In article >,
>>>> George Shirley > wrote:
>>>>
>>>>> http://www.flickr.com/photos/gunner68/
>>>>
>>>> Pretty jelly, Jorge!
>>>> And you know I love Miz Anne's watercolors. :-)
>>> Thank you my lady, that's great coming from the head Ribbon Slut. <VBG>
>>>
>>> I think I'm going to have to get another digital camera. I'm looking at
>>> a new computer and the new ones don't have a drive for a 3.5 inch floppy
>>> which my Sony Mavica uses to put the pictures on. Oh well, time to start
>>> looking for another new toy.
>>
>> Going even futher off-topic -
>>
>> If you are going to buy a new PC, do your best to get it with Windows
>> XP Professional, not Vista. It is still just barely possible to get
>> it. Speaking as someone who has been playing with and working with
>> PCs since Bill Gates was still an undergrad - as someone who had high
>> hopes for Windows when it was first introduced in the 80's - you don't
>> want Vista.
>
>I'm using XP Pro on this computer Mark, was told the same thing about XP
>Home. I, too, had high hopes for Windoze but was disappointed. He just
>didn't steal enough of someone else's package to make it right.
>
>I started with CPM, moved to ZCPM, finally to Windows, I think, 1.1 and
>then onward to W3 and up. I used to be a whiz with Basic but don't even
>try to understand most of the stuff out there now. I've never truly been
>happy with Windows, any version at all. I've even been thinking of
>moving to Mac, friends seem happy with it and there are more
>applications available nowadays than previously.

Sounds roughly like my path - I was a ham in college and that gave me
access to the EE labs at just the time when the first Z80 based PCs
were coming in and Jerry Pournelle was the most popular columnist in
Byte. I'm just a user these days.

- Mark

George Shirley wrote:

> When our peach tree, eaten by Rita, would produce a lot I would take
> the time to put up several quarts of peach slices in light syrup for
> later use in pies and cobblers and eating straight from a bowl. I
> miss that tree, its replacement isn't large enough to produce yet but
> should do so next summer.

Some times I wake up despairing over the state of the world. This is a
good message for the day.

B/

Oh George!!! That is a beautiful color in that pear jelly--how'd you
get it so pretty??? 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?!? : - )

"Mark A.Meggs" > wrote in message
...
> On Thu, 14 Aug 2008 18:23:56 -0500, George Shirley
> > wrote:
>
> >Melba's Jammin' wrote:
> >> In article >,
> >> George Shirley > wrote:
> >>
> >>> http://www.flickr.com/photos/gunner68/
> >>
> >>
> >> Pretty jelly, Jorge!
> >> And you know I love Miz Anne's watercolors. :-)
> >Thank you my lady, that's great coming from the head Ribbon Slut. <VBG>
> >
> >I think I'm going to have to get another digital camera. I'm looking at
> >a new computer and the new ones don't have a drive for a 3.5 inch floppy
> >which my Sony Mavica uses to put the pictures on. Oh well, time to start
> >looking for another new toy.
>
> Going even futher off-topic -
>
> If you are going to buy a new PC, do your best to get it with Windows
> XP Professional, not Vista. It is still just barely possible to get
> it.

You can only get it 2 ways:

1) Order a business system from Dell or HP and at the time or the order
select the optional Windows XP downgrade. The PC will arrive with
Vista loaded, and the downgrade CD. You boot off the downgrade CD
and it will reimage the hard disk with XP. These PCs are a lot more
expensive but they are better quality than the retail hardware.

2) Buy a system with Vista Business or Vista Ultimate, these give you
downgrade rights and a serial number that will work on a site-license
install of XP. If you know someone who works at a larger business
his IT person should be able to duplicate his XP install master for you -
of course, unless he's very foolish, he will just give you the master
and not the serial number that they use. You then install XP in the
normal way and load the drivers yourself.

Ted

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.

On Thu 14 Aug 2008 12:32:06p, George Shirley told us...

> Finally got around to doing a Barb. Took pictures of some of the items
> we've put up this summer so far and then tossed in a bottle of hot sauce
> from 2006. Ain't gonna be no mo' hot sauce from this old boy. Too darned
> labor intensive and time consuming. I would just as soon buy what I will
> need, which is very little.
>
> Anyhow, the pictures are at: http://www.flickr.com/photos/gunner68/
>
> Some of Miz Anne's art work is also posted as are pictures of our dawgs
> the old one and the young one. Enjoy.
>

I knew you were the "putting food by" king, George, but I had no idea that
Miz Anne was such a talented artist! Absolutely beautiful!

--
Date: Saturday, 08(VIII)/16(XVI)/08(MMVIII)

*******************************************
Countdown till Labor Day
2wks 1dys 15hrs 1mins
*******************************************
My computer's sick, I think my modem's
a carrier
*******************************************

Wayne Boatwright wrote:
> On Thu 14 Aug 2008 12:32:06p, George Shirley told us...
>
>> Finally got around to doing a Barb. Took pictures of some of the items
>> we've put up this summer so far and then tossed in a bottle of hot sauce
>> from 2006. Ain't gonna be no mo' hot sauce from this old boy. Too darned
>> labor intensive and time consuming. I would just as soon buy what I will
>> need, which is very little.
>>
>> Anyhow, the pictures are at: http://www.flickr.com/photos/gunner68/
>>
>> Some of Miz Anne's art work is also posted as are pictures of our dawgs
>> the old one and the young one. Enjoy.
>>
>
> I knew you were the "putting food by" king, George, but I had no idea that
> Miz Anne was such a talented artist! Absolutely beautiful!
>
Thank you, I'll pass that on to her.

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.