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Show Pears and How To Pack Them . , . Pears should be removed from the tree when fully mature and stored in a cool place (60 to 65 deg. F. ) until ripe, but not soft. The Bartlett is usually considered the best pear for canning, but the Keifer and similar varieties are satisfactory if properly ripened and then cooked until almost tender ten-der in plain water before sugar is added. Wash, pare, halve, or quarter, and core pears. Drop the fruit into water containing 2 tablespoons salt and vinegar to a gallon of water. Rinse. Boil 'gently from 4 to 8 minutes in sirup made of 1 part sugar to 2 or 3 of water. Pack into hot jars. Cover with sirup in which cooked. Seal with Dome lids and bands. Process 20 to 25 minutes in hot-water bath. Use the longer time for large fruit. Orange Flavored Pears: Use orange juice instead of water when making the sirup. Cook the rind of orange with each quart of sirup. Remove the rind before I packing the pears. Cinnamon Flavored Pears: Use 2 or 3 tablespoons of "red hots" J to each quart of sirup, or use j stick cinnamon and few drops red coloring. I |