I know I will appreciate all my hard work this winter but so far I have had scalding plum butter explode out of the blender and just missed covering my bare shoulder…a bit did land on my foot though and that hurt. I was so grateful it didn’t land on my shoulder at this point. Then today as I was filling the pear jars with a very light syrup, I absent-mindedly grabbed the pot handle and scalded my finger! I should have a warning label by my stove: “Canning can be dangerous…use caution!”
Anyways…pears…peeling, halving, removing the seeds, then slicing. Repeat until pears are done. lol Simple right? Yes it is! I did get a handy-dandy tip from another site somewhere, to use a melon baller to remove the seeds. OMG, that was a time saver! I am so glad I didn’t throw out that
useless wonderful piece of plastic.
Have a bowl of water with the juice of one lemon squeezed in, to keep the pear slices from browning. Just toss them in as you prep each pear.
Meanwhile, sterilize the jars you will use to pack your pear slices.
Bring to a boil, stirring to keep the sugar from burning on the bottom of the pot. See? There is so much going on during the prepping that no wonder I am burning myself!
Fill the jars with the pear slices and pour the syrup over them, leaving 1/2 ” headroom from rim of jar. Wipe the jar rims, add the lids and rings and place in the water bath for 25 minutes.
Remove from the water-bath and let cool overnight. Check to be sure they are sealed by pressing down on the centre of the lid. If it pops back it’s not sealed. Either eat up that jar or, some people re-process the jar. Luckily I haven’t had any jars not properly seal. These will be perfect for a mid winter snack. The possibilities are endless…topping for ice cream, add to yogurt, use in muffins or a crisp! All I know is I will like the fact that there is a healthy snack made from free fruit that does not contain a heavy syrup made with high fructose corn syrup. All the splatters, burns and time will be well worth it!
what is your canning mishap? burns? cuts?
share your canning ideas.