Delicious Pears

September 2010

My first foray into canning was three years ago.  A co-worker taught me how to can and we preserved pears in apple cider.  Yum!  So, as I taught other co-workers to can pears, I felt like I’d come full circle.

Here we are in the kitchen of the Ecology Action Centre on a Sunday evening.  Six ladies, 20 lbs of local pears, and 2 jugs of apple cider.

Peel, core and chop the pears.  We left the pieces fairly large.  Sterilize your jars.  Bring your cider (or water, juice or syrup) to a boil.  Add the pears, return to boil and boil for 5 minutes.  Process the jars for 20 minutes.

[A watched pot never boils… or does it?]

We ended up with 14 processed jars and about 5 other jars that we took home and ate right away.  (It was getting late and the pears were too irresistible not to eat right away!)

Yours in food, Marla

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