Today I tackled the basket of apples and Asian pears picked from our fledgling orchard yesterday. Last year I discovered this book.
And another by her, preserving by the pint. Sometimes I follow the recipe, sometimes it is a springboard to create my own. Last fall I used one of her recipes to create my own Apple Cranberry Chutney. As the orchard harvest was mostly pears, it was modified to be 1/3 apples and 2/3 pears. Five pints of Chutney prepped and canned and it didn’t put a dent in the basket of pears. One of her recipes is for Ginger Pear Conserve, so I chopped double the called for quantity of pears, two oranges instead of one and doubled the rest of the ingredients to make 5 1/2 pints of the Conserve. It smelled so heavenly cooking with all of the ginger.
I’ve used only about half of the basket of pears
After dinner, a few more were processed using the peeler corer and chopping them small. With a splash of lemon juice, some vanilla, cinnamon, and ginger, it cooked down.
Five pints of pear sauce canned. One quart of chunks partially cooked and refrigerated as the base ring on my blender cracked and came off in my hand with half a blender full of hot cooked pear. Tomorrow, I will try to buy a cheap hand mill and make a second batch of the pear sauce using the remaining partially cooked pears and peel and core the rest that won’t be stored for eating with sharp cheese. While they canned, I ordered the replacement ring for my blender. I love it as it has a glass jar and a strong motor.
All in all, it was a productive afternoon.