Help with pureed pears, please.
I have a bunch, and don't have time to can them right now, and besides I haven't ordered my flat-bottomed canner form Lehman's.
I thought I'd put them into the Vita-Mix, then mix in a little lemon juice or maybe some Fruit Fresh to keep the color, and freeze the puree till I can make pear butter with it later this fall.....sound reasonable?
Maybe 1T lemon juice/quart....more?
What think y'all?