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Show Your Home-Canned Pears Wiil Win Praises and Prizes fc v ' ' - .- k. V , ' . ' h-V h-V : "" ' s Y Store Pears in Cool Place Until Right fcr Canning Bailletts are the best pears for home canning, but a number of ither varieties are good. When home-canned pears are hard and ;ritty, it is because the variety used wasn't meant for canning. Or it may be that the pears were not removed from the tree and spread in a cool place until tender tnd full flavored. This takes from 2 to 6 weeks depending upon the ariety of fruit and the tempera "ure of the storage. When canned pears have untidy centers, it is because somebody dug with a knife instead of scooping with a spoon. The work goes fastest fast-est with a regular pare-coring spoon, but an aluminum measuring spoon will do a good job of lifting lift-ing the gritty core and seed. Use a knife to cut out the "strings" that run from stem to stern. But don't start cutting until un-til the pears have been carefully washed and drained, and everything every-thing else needed is ready. The core should come out before the ;k ylmg comes off. Cut each pear in half and finish it up before cutting another pear. i;iup the prepared fruit into weak suit water (2 tablespoons salt to 1 gallon water) until there is enough to fill 8 or 4 jars. Then take pears out of the salt water, rinse arid drop into boiling hot sirup ( 1 cup sugar to 2 or 3 cups water). Cook until pears are boiling boil-ing hot throughout. This takes 5 or 10 minutes. J'hoto courtesy Ball Brus. Put hot pears into hot Ball Mason Jars and cover with boil ing sirup in which they were heated. Run knife between fruit and jar to remove air bubbles. Add more sirup if needed to covei fruit. Adjust Ball Dome Caps ac cording to directions on the box. Process pints and quarts 25 minutes min-utes in a boiling water bath can-ner; can-ner; it takes a little longer at high altitudes. Sea level or mountain top, home-canned pears can and should be of a quality that wins praises and prizes. |
