Couple bushels of imperfect pears

[blissful]

My pear tree left me about 10 bushels pears, and I threw the worst of the buggy ones in the garden. I have at least a couple bushels in the house, FINALLY ripe enough to do something with--canning. So far, I did a test run of a dozen pears the other night and I only had to throw out 1/2 or 1/3 of a pear if it was bad in an area, the rest was getting sweet and wonderful.
I'm thinking pears chopped and in a light syrup for one.
Maybe pear butter, maybe pear sauce. I'd like to try something exotic too, by that I mean something with some spices or herbs in it, maybe with other fruits. I've got the week-end. Anyone have an idea I can draw from, I'd really appreciate it, thank you in advance, ~Blissful

 

[jessireb]

I know this is a little late for your pears, but my neighbor puts peppermint candy or cinnamon candy in hers. I have tried them and they are very good.

 

[blissful]

I know this is a little late for your pears, but my neighbor puts peppermint candy or cinnamon candy in hers. I have tried them and they are very good.

Still thank you for caring. I ended up canning gallons (in quarts and pints) of them with a light syrup. I still have a box of them just ripening I'm going to make jam with them, and the peppermint candy or cinnamon candy is a great idea too. Thank you! ~ Bliss

 

[mcnerd]

Here's a recipe for Pear Butter and you might also consider Pear Marmalade and Pear Relish.

Pear Butter

7 pounds medium pears -- quartered, cored
4 cups sugar
1 teaspoon grated orange peel
1/2 teaspoon ground nutmeg
1/3 cup orange juice

Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions.

Cook pears until soft, adding only enough water to prevent sticking (about 1/2 cup). Press through sieve or food mill. Measure 2 quarts pulp; combine with sugar in a large saucepot, stirring to dissolve sugar. Add remaining ingredients, cook until thick enough to round up on a spoon. As mixture thickens, stir frequently to prevent sticking.

Carefully ladle hot butter into hot jars, leaving 1/4-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight.

Process 10 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation.

This recipe yields about 4 pints.