Pear

Many pear trees grow all around us, just not on our property.

Our attempt at growing them ourselves failed. The trees we purchased never grew any taller than 10 feet and never produced any fruit. We finally dug them up and threw them on the trash pile.

When we were first married and renting a home from a relative, we decided to pick and can some ourselves from the trees in the yard. We had also been asked to pick and deliver some to other family members. All the ones close to the ground had already been picked and the rest were high in the tree. My husband decided to climb the tree to get the remaining fruit. He did not realize the vine on the tree was poisonous until the rash and itching started the next day. We learned there is a poisonous five leaf plant that year, not just the three leaf poison ivy we knew about. It took a trip to the doctor and several prescriptions to clear up the rash.

Preserves

8 pears(2 lbs) 

3 cups sugar

Wash, pare, core, and cut ripe fruit into halves, fourths or eighths depending on how fruit will be used. In a large pot, add 1 1/2 cups sugar to 3/4 cup water and boil for 2 minutes. Add fruit and boil for 15 minutes. Add remaining 1 1/2 cups sugar. Boil until fruit appears clear and transparent. Pack fruit into sterilized jars, covering with syrup and leaving 1 inch headspace at top of jar. Seal jars.

To add Variety:

A lemon can be sliced and added when the second half of sugar is added. 

Orange juice can be used in place of water.

Ginger can be added.

A favorite dish served at each family get-together is taking pear halves and placing on a plate and filling with cottage cheese and sprinkling shredded cheddar cheese on top.

Sterilize the jars:

Thoroughly wash and rinse the jars that will be used in canning. Place in a large pot and completely cover with water at least 2 inches over the top of the jars. Boil the jars on medium heat for 2-3 minutes to sterilize the jars. Remove from water and place upside down on clean wire rack to drain water until needed. Jars seal best if still warm when used.

Jar lids:

Place the lids and rings in a small pot and cover with water. Heat on the stove over medium low heat. Keep lids and rings hot until ready to place on jars so they will seal properly.

Preserves that have a broken seal, have separated or discolored should not be eaten.

(for canning JAR Store.com)