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Old 09-17-2009, 06:58 PM   #1
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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?

nw

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Old 09-17-2009, 07:09 PM   #2
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You are correct!
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Old 09-17-2009, 07:46 PM   #3
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Thanks!!
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Old 09-18-2009, 12:58 PM   #4
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If I'm freezing I don't even bother with the lemon juice. I just use relatively small jars and it seems to work quite well. Good luck!
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Old 09-18-2009, 01:20 PM   #5
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Yeah but she is freezing and canning later, or making pear butter. Mmmmmm pear butter.
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Old 09-18-2009, 02:25 PM   #6
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I didn't see the canning after freezing bit. (Don't think that will work well btw) The pear butter after freezing will be OK though. I'd wait to add the lemon til that step. My only reasoning for this is that I have found that if lemon is in something and is frozen it becomes rather bitter to my tastebuds. JMHO though.
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