Saturday, August 3, 2013

Bartlett Pear Sauce

Perfect Pear

Are not pears the most luscious fruit ever?

I have been blessed with over 40 pounds of these beauties.  While most are being eaten fresh, I am managing to preserve a few.




Ten pounds somehow found its way into silky smooth pear sauce.  Oh my, this is delicious.



Simply quarter, core, peel, and puree the pears.


Two cups pear quarters equal about 1 cup puree.


In each food processor batch add 1/2 teaspoon Fruit Fresh.  It is important that pear sauce remain very pale.  I did not want it turning brown before all of the pears were processed. Blend until very smooth.

I chose not to use sugar, but pineapple, to sweeten this pear sauce.  Put the pineapple through the food processor also until very smooth.



Stir pear puree, pineapple puree, and juice of 1 lime together in large pot.  Bring to boil.


Fill jars and wipe rims.
Process in water bath.
This pear sauce is not grainy at all.  All the pears were very ripe, juicy, and peeled easily.
Using very ripe pears give a smooth sauce.  Using firm pears will give you grainy sauce.
While peeling and coring, the juice dripped into my hands.  It was hard not to slurp up each drop of that delicious juice.


Beautiful!


Pear Sauce
make 8 pints

10 pounds pears
Fruit Fresh
1 20 ounce can crushed pineapple
1 lime

Prepare lids, jars, and water bath canner.

Wash, quarter, core, peel, and puree pears, using Fruit Fresh in food processor.  
Puree pineapple.  Juice lime, and strain.
Stir together in large pan.  Bring to boil, reduce heat, but keep hot.

Fill hot jars with hot sauce to within 1/2 inch of rim.
Wipe rim.  Apply lid and ring.  
Process in water bath for 20 minutes for pints and quarts. 
Make altitude adjustments if necessary.
Allow jars to cool and sit undisturbed overnight.
Prepare jars for storage by removing rings, checking seals, and washing outside of jars.


Saltbush Flats is over 6000 feet.  Everything preserved by water bath must have an additional 15 minutes processing time to ensure proper temperatures are reached.
This pear sauce was processed for 35 minutes (20 + 15 for altitude).

If you have any question about canning and altitude adjustments, refer to the Ball Blue Book for complete instructions.

*Follow up after sending a jar home with Colt in the City:
He sent this text "The pear sauce is amazing.  More please."


This delicious post is being shared on the following:  
From the Farm
The Homesteaders Hop
The Backyard Farming Connection Hop



4 comments:

  1. We did pear sauce and canned pears one year. I never heard of adding pineapple though, I bet it adds a nice flavor
    Sarah
    thefreerangelife.com

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    Replies
    1. The pineapple is not an overwhelming flavor. It really only sweetens the sauce. It still tastes quite peary!

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  2. Replies
    1. Thank you. It is super easy to make too!

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