Garden Green
10-28-2008, 01:06 AM
Vanilla Pear Sauce
25 large ripe pears
2 quarts water
1 1/2 cups sugar
1 tablespoon lemon juice
1 tablespoon vanilla
1 teaspoon ground cloves
1 teaspoon nutmeg
Directions
1 Use a large 6 qt pot.
2 Cut pears in half, core, peel and cut pears into large chunks.
3 The pear chunks should fill the pot to 5 quart level at least.
4 Add water and sugar, (Add 1/2 cup or more sugar if you prefer sweeter flavor).
5 Bring to boiling point then reduce to low boil.
6 Stir in vanilla, lemon juice, nutmeg and ground cloves.
7 Give it the old taste test, adjust sugar and spice if needed.
8 Cover and cook 10-15 minutes or until pears are very soft and easily mashed to your desirable consistency using a potato masher.
9 Do not drain off liquid after cooking unless it is a way to watery, keep it juicy now.
10 Quickly fill sterilized hot (180 degrees) jars to 1/8 inch of rim.
11 Wipe clean jar rims and threads.
12 Cover with hot lids (180 degrees) and bands tightened finger tight only.
13 Process in boiling water 12 minutes.
Note: Make sure the water covers the jars 1 to 2 inches.
Suggestion: While preparing the pears to prevent them from darkening during preparation drop them into a large pot of water with 2 tbs salt, 2 tbs vinegar added to each gallon of water used.
25 large ripe pears
2 quarts water
1 1/2 cups sugar
1 tablespoon lemon juice
1 tablespoon vanilla
1 teaspoon ground cloves
1 teaspoon nutmeg
Directions
1 Use a large 6 qt pot.
2 Cut pears in half, core, peel and cut pears into large chunks.
3 The pear chunks should fill the pot to 5 quart level at least.
4 Add water and sugar, (Add 1/2 cup or more sugar if you prefer sweeter flavor).
5 Bring to boiling point then reduce to low boil.
6 Stir in vanilla, lemon juice, nutmeg and ground cloves.
7 Give it the old taste test, adjust sugar and spice if needed.
8 Cover and cook 10-15 minutes or until pears are very soft and easily mashed to your desirable consistency using a potato masher.
9 Do not drain off liquid after cooking unless it is a way to watery, keep it juicy now.
10 Quickly fill sterilized hot (180 degrees) jars to 1/8 inch of rim.
11 Wipe clean jar rims and threads.
12 Cover with hot lids (180 degrees) and bands tightened finger tight only.
13 Process in boiling water 12 minutes.
Note: Make sure the water covers the jars 1 to 2 inches.
Suggestion: While preparing the pears to prevent them from darkening during preparation drop them into a large pot of water with 2 tbs salt, 2 tbs vinegar added to each gallon of water used.