It's still kind of surreal being in Wisconsin. I mean, I've been hearing stories about snow in Fairbanks, but here it's been so muggy lately. Today it must be nearly 75 degrees with the humidity. I'm certain I'll melt away before September ends.
On the bright side, we've been processing a lot more. In Alaska, we'd harvest rhubarb and blueberries and, on the rare occasion, something from our garden. Here, we've already made strawberry jam and syrup, pear butter, apple butter, tomato sauce, sun-dried tomatoes, zucchini chips, frozen shredded zucchini, and so many pickles. A month ago, I had nightmares about pickles.
To celebrate, here are a few pear recipes that I hope you enjoy. The first one I made up, but the second is from the Blue Book of Canning. This is the Bible of food preservation.
Crock Pot Spiced Pearsauce
just like applesauce, but made with pears
1 tbs ground cinnamon
1 tbs ground ginger
1 cup water
lots and lots of pears (approx 10 lbs)
Place water and spices at the bottom of the crock pot. Peel and core pears. Add pears until the crock pot is almost full. Cover and cook on low for about 9 hours.
When the pears are ready, you can mash them yourself with a potato masher or food mill or, if you'd rather the pearsauce a little less chunky, you can put it through the blender.
Makes about 9 cups.
Pear Butter
makes about 8 pints
6-7 lbs pears (about 20 medium)
1/2 cup water
4 cups sugar
1/3 cup orange juice
1 tsp orange zest
1/2 tsp nutmeg
If you are planning on canning the pear butter, wash and sterilize all jars.
Peel, core, and chop pears. In a large saucepan, combine pears and water. Cook until pears are softened, about 20 minutes.
Mash or blend pears, then combine with remaining ingredients. Cook, stirring occasionally, until mixture is thickened. Process, freeze, or refrigerate.
Blessed be.
On the bright side, we've been processing a lot more. In Alaska, we'd harvest rhubarb and blueberries and, on the rare occasion, something from our garden. Here, we've already made strawberry jam and syrup, pear butter, apple butter, tomato sauce, sun-dried tomatoes, zucchini chips, frozen shredded zucchini, and so many pickles. A month ago, I had nightmares about pickles.
To celebrate, here are a few pear recipes that I hope you enjoy. The first one I made up, but the second is from the Blue Book of Canning. This is the Bible of food preservation.
Crock Pot Spiced Pearsauce
just like applesauce, but made with pears
1 tbs ground cinnamon
1 tbs ground ginger
1 cup water
lots and lots of pears (approx 10 lbs)
Place water and spices at the bottom of the crock pot. Peel and core pears. Add pears until the crock pot is almost full. Cover and cook on low for about 9 hours.
When the pears are ready, you can mash them yourself with a potato masher or food mill or, if you'd rather the pearsauce a little less chunky, you can put it through the blender.
Makes about 9 cups.
Pear Butter
makes about 8 pints
6-7 lbs pears (about 20 medium)
1/2 cup water
4 cups sugar
1/3 cup orange juice
1 tsp orange zest
1/2 tsp nutmeg
If you are planning on canning the pear butter, wash and sterilize all jars.
Peel, core, and chop pears. In a large saucepan, combine pears and water. Cook until pears are softened, about 20 minutes.
Mash or blend pears, then combine with remaining ingredients. Cook, stirring occasionally, until mixture is thickened. Process, freeze, or refrigerate.
Blessed be.
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