Ingredients for
BOTTLED PEARS
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Yield
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Pears
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Lemon Juice
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Water, Honey Solution, Fruit Juice or Syrup
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1 litre (1
quart)
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1.1kg (2 1/2 pounds)
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1 tablespoon
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approximately 1
1/2 cups
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4.5L (9 pints)
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5kg (11 pounds)
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1/4 cup
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approximately 6
2/3 cups
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7 litres (7
quarts)
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8kg (17 1/2 pounds)
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1/3 cup
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approximately 10
2/3 cups
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METHOD:
1. Weigh fruit to determine the bottling
yield.
2. Sterilise all equipment by washing in hot
soapy water and rinsing well before use.
4. Place pears into acidified water (water
with a squeeze of lemon juice added) to prevent browning. Repeat washing,
peeling, coring, slicing and soaking with the remaining fruit.
5. Prepare jars by boiling in a pot of water
for 10 minutes before filling.
6. Soak lids in hot water (not on heat) for at
least 5 minutes before use.
7. Prepare syrup (if using), ensuring all
sugar has dissolved. Refer to syrup chart below.
8. Dissolve honey into water (if using). Refer
to syrup chart below.
9. Heat water, honey solution, fruit
juice (i.e. apple or grape juice) or syrup until hot.
10. Blanch batches of pears (single layer) in
the hot liquid, simmering gently for 5 minutes.
11. Strain pears and set aside. Keep fruit
hot. Repeat with remaining fruit.
12. Pack hot jars with the hot fruit to 2.5cm
(1 inch) from the rim of each jar.
13. Add hot syrup (or other liquid) into each
jar, filling to 1cm (1/2 inch) from the rim of each jar.
14. Using a non-metal utensil, remove any
bubbles and add extra syrup if required.
15. Wipe rims to remove any food residue.
16. Add warm lids and twist to secure.
17. Place sealed jars into a pot of boiling
water and boil for the processing time stated below. Start the timer once the
water comes to a full boil.
18. Turn off the heat source once the time is
up. Remove jars from hot water after 5 more minutes. Cool jars overnight on a
wood or fabric surface. Do not adjust lids during this time.
19. The next day, check jars have sealed
before labelling and dating.
20. Store jars in a cool, dark and dry
place for up to 12 months.
21. Refrigerate jars upon opening and consume
contents within 5-7 days
22. Dehydrate pear peels to make pear powder;
or boil them just covered with water to make pear juice (which can be used to
make pear jelly with the addition of JamSetta or pectin and sugar).
FLAVOUR IDEAS:
Add a pinch of spice of a spoonful of juice (or liqueur) to a 500ml (pint) jar of bottled pears, process according to the recipe and taste when opening to check the flavouring. Then make in larger batches as desired.
- Almond
- Amaretto
- Brandy
- Brown sugar (known as caramel pears)
- Chai
- Cinnamon
- Cloves
- Ginger
- Orange
- Port
- Red wine
- Cinnamon, Ginger & Honey
- Ginger, Cinnamon & Brandy
- Ginger, Honey & Vanilla
- Honey, Lime Juice (or Zest)
- Honey & Rosemary
Syrup Chart for
BOTTLED PEARS
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Syrup
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Sugar %
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1L (1 quart) batch
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4.5L (9 pint) batch
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7L (7 quart) batch
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Very Light
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10%
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1 1/2 cups
water
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3 tablespoons
sugar
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6 1/2 cups water
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3/4 cup sugar
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10 1/2 cups
water
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1 1/4 cups
sugar
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Light
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20%
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1 1/3 cups
water
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1/4 cup
sugar
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5 3/4 cups
water
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1 1/2 cups
sugar
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9 cups water
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2 1/2 cups
sugar
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Medium
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30%
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1 1/4 cups
water
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1/2 cup
sugar
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5 1/4 cups
water
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2 1/4 cups
sugar
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8 1/4 cups
water
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3 3/4 cups
sugar
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Honey
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varies
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1 1/2 cups
water
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2 tablespoons
honey
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6 1/2 cups water
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1/3 cup
honey
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10 1/2 cups
water
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1/2 cup
honey
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Fruit Juice
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varies
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1 1/2 cups
fruit juice
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6 2/3 cups
fruit juice
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10 2/3 cups
fruit juice
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Water
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0%
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1 1/2 cups water
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6 2/3 cups water
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10 2/3 cups water
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Processing Time
for BOTTLED PEARS in a Boiling
Water Bath
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Jar
Size
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Altitude
≤ 1,000 feet
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Altitude
1,001 - 3,000 feet
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Altitude
3,001 - 6,000 feet
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Altitude
≥ 6,000 feet
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Hot Pack
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≤ 500ml
(pints)
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20 minutes
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25 minutes
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30 minutes
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35 minutes
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≤ 1 Litre
(quarts)
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25 minutes
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30 minutes
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35 minutes
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40 minutes
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Processing Time
for BOTTLED PEARS in a Dial Gauge
Pressure Canner
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Jar Size
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Processing Time
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Canner Pressure
at Altitude
≤ 2,000 feet
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Canner Pressure
at Altitude
2,001 - 4,000 feet
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Canner Pressure
at Altitude
4,001 - 6,000 feet
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Canner Pressure
at Altitude
6,001 - 8,000 feet
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Hot Pack
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≤ 1 Litre
(quarts)
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10 minutes
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6 PSI
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7 PSI
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8 PSI
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9 PSI
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Processing Time
for BOTTLED PEARS in a Weighted
Gauge Pressure Canner
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Jar Size
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Processing Time
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Canner Pressure
at Altitude ≤ 1,000 feet
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Canner Pressure
at Altitude ≥ 1,000 feet
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Hot Pack
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≤ 1 Litre
(quarts)
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10 minutes
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5 PSI
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10 PSI
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