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Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling. |
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Just went to Google and checked this newsgroup for pear recipes, found
jam, butter, and honey recipes, several of them. Some I've used and some I might try later. Recommend that whoever needs the recipes do a Google on Groups - rec.food.preserving, and put in the name of what they're looking for. I would have to retype mine in as somehow I lost my recipe archive on this computer. Sheesh, I'll spend time tomorrow looking for it. Sorry about that. I did find a pear conserve recipe in the DW's Betty Crocker cookbook. Made some a few years ago and a good friend loved it, consequently that looks like tomorrow's canning job. If anyone is interested I will type it in and post it but I know it's in our 20 yo Betty Crocker cookbook. George |
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George Shirley wrote:
> I did find a pear conserve recipe in the DW's Betty Crocker cookbook. > Made some a few years ago and a good friend loved it, consequently that > looks like tomorrow's canning job. If anyone is interested I will type > it in and post it but I know it's in our 20 yo Betty Crocker cookbook. oh yes, please, I'd like that very much. Petra in Hamburg, Germany |
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George Shirley wrote:
> I did find a pear conserve recipe in the DW's Betty Crocker cookbook. > Made some a few years ago and a good friend loved it, consequently that > looks like tomorrow's canning job. If anyone is interested I will type > it in and post it but I know it's in our 20 yo Betty Crocker cookbook. oh yes, please, I'd like that very much. Petra in Hamburg, Germany |
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Petra Hildebrandt wrote:
> George Shirley wrote: > >>I did find a pear conserve recipe in the DW's Betty Crocker cookbook. >>Made some a few years ago and a good friend loved it, consequently that >>looks like tomorrow's canning job. If anyone is interested I will type >>it in and post it but I know it's in our 20 yo Betty Crocker cookbook. > > > oh yes, please, I'd like that very much. > > Petra in Hamburg, Germany Pear Conserves 2 lbs pears, pared and sliced, about 8 cups 4 cups sugar 3/4 cup raisins 1 tablespoon grated orange peel 2 teaspoons grated lemon peel 1/4 cup lemon juice 1 cup broken walnuts Mix all ingredients except walnuts in large sauce pan, preferably non-reactive, ie no aluminum. Heat to boiling, stirring frequently. Boil uncovered, stirring occasionally, until mixture thickens slightly. 25 to 30 minutes. Stir in walnuts. Immediately pour mixture into hot jars, leaving 1/4-inch headspace. Wipe rim of jars. Seal and process in boiling water bath for 15 minutes. Makes 4 or 5 half pints conserves. Note: I have effectively doubled this recipe with good results as I tend to can in pints and/or quarts. George |
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Petra Hildebrandt wrote:
> George Shirley wrote: > >>I did find a pear conserve recipe in the DW's Betty Crocker cookbook. >>Made some a few years ago and a good friend loved it, consequently that >>looks like tomorrow's canning job. If anyone is interested I will type >>it in and post it but I know it's in our 20 yo Betty Crocker cookbook. > > > oh yes, please, I'd like that very much. > > Petra in Hamburg, Germany Pear Conserves 2 lbs pears, pared and sliced, about 8 cups 4 cups sugar 3/4 cup raisins 1 tablespoon grated orange peel 2 teaspoons grated lemon peel 1/4 cup lemon juice 1 cup broken walnuts Mix all ingredients except walnuts in large sauce pan, preferably non-reactive, ie no aluminum. Heat to boiling, stirring frequently. Boil uncovered, stirring occasionally, until mixture thickens slightly. 25 to 30 minutes. Stir in walnuts. Immediately pour mixture into hot jars, leaving 1/4-inch headspace. Wipe rim of jars. Seal and process in boiling water bath for 15 minutes. Makes 4 or 5 half pints conserves. Note: I have effectively doubled this recipe with good results as I tend to can in pints and/or quarts. George |
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Petra Hildebrandt wrote:
> George Shirley wrote: > >>I did find a pear conserve recipe in the DW's Betty Crocker cookbook. >>Made some a few years ago and a good friend loved it, consequently that >>looks like tomorrow's canning job. If anyone is interested I will type >>it in and post it but I know it's in our 20 yo Betty Crocker cookbook. > > > oh yes, please, I'd like that very much. > > Petra in Hamburg, Germany Pear Conserves 2 lbs pears, pared and sliced, about 8 cups 4 cups sugar 3/4 cup raisins 1 tablespoon grated orange peel 2 teaspoons grated lemon peel 1/4 cup lemon juice 1 cup broken walnuts Mix all ingredients except walnuts in large sauce pan, preferably non-reactive, ie no aluminum. Heat to boiling, stirring frequently. Boil uncovered, stirring occasionally, until mixture thickens slightly. 25 to 30 minutes. Stir in walnuts. Immediately pour mixture into hot jars, leaving 1/4-inch headspace. Wipe rim of jars. Seal and process in boiling water bath for 15 minutes. Makes 4 or 5 half pints conserves. Note: I have effectively doubled this recipe with good results as I tend to can in pints and/or quarts. George |
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George Shirley wrote:
> Pear Conserves thank you so much, I will give it a try soon. My Mom has some kind of sweet yellow pear trea (old variety) which seems to have produced about a ton of fruit this year. Petra in Hamburg, Germany |
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George Shirley wrote:
> Pear Conserves thank you so much, I will give it a try soon. My Mom has some kind of sweet yellow pear trea (old variety) which seems to have produced about a ton of fruit this year. Petra in Hamburg, Germany |
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