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Old 09-01-2011, 06:11 PM   #1
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Pear, Pears, and more Pears

As part of the Irene aftermath, we had to trim branches and pick all the pears off the pear tree in order to stand it back up and re-seat the root ball.

So, we have a LARGE amount if Kieffer Pears. These are more cooking/canning pears then eating pears.

So a few questions -

Anyone have any tips on freezing pear sauce?

What is the best way to freeze a pie?

I found a recipe for pear bread that I think I can freeze like I would zucchini bread.

I have found some recipes for freezing and canning pears in a sugar-syrup, has anyone done either of these?
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Old 09-01-2011, 08:25 PM   #2
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I think pie is best frozen uncooked
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Old 09-01-2011, 09:04 PM   #3
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Quote:
Originally Posted by DaveSoMD View Post
As part of the Irene aftermath, we had to trim branches and pick all the pears off the pear tree in order to stand it back up and re-seat the root ball.

So, we have a LARGE amount if Kieffer Pears. These are more cooking/canning pears then eating pears.

So a few questions -

Anyone have any tips on freezing pear sauce?

What is the best way to freeze a pie?
found a recipe for pear bread that I think I can freeze like I would zucchini bread.

I have found some recipes for freezing and canning pears in a sugar-syrup, has anyone done either of these?
I have a pear bread recipe i've made and it's heaven ships and freeezes well. if you'd like I'll pm you with it.
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Old 09-01-2011, 09:28 PM   #4
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A very dear friend, sadly now deceased, taught me how to make something she called "pear honey," which is a spread that is delicious on toast and English muffins. I make it and give it away as gifts at Christmastime.

Here's her recipe:

PEAR HONEY
(Makes about 8 half-pint jars)
9 cups ripe pears, peeled, cored, sliced and ground
Grated rind of one lemon
2 Tbsp. fresh lemon juice
5 cups granulated sugar
1 20-oz. can crushed pineapple, with juice


Combine all ingredients in a large heavy kettle or Dutch oven. Bring to a boil; reduce heat and cook stirring until sugar dissolves and mixture begins to thicken, about 20 to 30 minutes. Pour into sterilized jars and seal. Delicious served on toast and especially good on English muffins.
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Old 09-02-2011, 02:58 AM   #5
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Dave when I was a kid my Dad would make us pick a similar pear under ripe from the trees in the garden.
He would then check they were blemish free, and line boxes with brown paper, lay the pears out so they are not touching cover with more BP and repeat once more.
He would then store them in a cool dark out building checking for rotters regularly.
By December they were sweet and juicy.
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Old 09-02-2011, 06:05 AM   #6
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Thanks everyone!!!!!

kades - I'd love to have the recipe....

Katie - that sounds good!!! what is the processing time on those jars?

Bolas - growing up my family also stored fruit and veg, but in their cellars. Sadly one of the things missing from modern-american suburban homes is a true cellar.
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Old 09-09-2011, 10:19 PM   #7
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Pear Butter....just like Apple Butter just substitute pears...I love this because it's so super easy I have a crockpot recipe for it so you basically just dump it all in and the next day can it.
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Old 09-09-2011, 11:01 PM   #8
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KD Can I have your recipe for apple or pear butter
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Old 09-10-2011, 12:18 AM   #9
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Pear Butter Recipe

This is the one I usually use but there are about a trillion out there. I have a 4 quart crock pot so I fill it to within an inch with pureed peeled cored pears...any variety will do. Then add
3/4 cup sugar
3/4 cup splenda
2 tablespoons cinnamon
1 teaspoon ground nutmeg

Put it on high or medium high and bring to a boil for about an hour stirring pretty regularly then put it on low and leave it 6-8 hours you'll know it's ready when it has a nice deep brown color and reduced to the consistency you like. I know some people that don't boil it at all but just put it on the lowest setting for 12-16 hours. My grandmother also adds extra sugar and nutmeg...that is the good thing about the butters you can really mess with the proportions to get a taste you like. I've also seen people add a couple whole star anise and/or clove.
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Old 09-10-2011, 12:22 AM   #10
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Dave,

You should always keep a jar or two of pear jam on hand for guests..
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