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Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling. |
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What I Am Canning This Weekend / Pear-Apple Butter
I am making pear-apple butter. Had to make room in the freezer for
the two turkeys I purchased today and I plan on buying one more. The pears/apples are in my BIG crockpot right now. They will cook tonight on low and if they are soft, I will turn them off after I get back from picking my niece up from work--around midnight. I will give 'em a whirl in the food processor in the morning and cook the butter down tomorrow--can it in pint jars and then...likely have to take my niece back to work again!!! I do have a question for the group--has anyone ever used date sugar as a sweetener??? I might try it in the pear-apple butter. It is kind of grainy and a friend of mine suggested making it finer (in texture) by running in my spice grinder--which is really a coffee grinder but I only use it for spices. I do know that date sugar will not dissolve like white or brown sugar will and that it is very sweet--the ratio I've read I should use is 2/3 cup subbed for one cup of sugar. Another issue is the keeping quality--will it have a shorter shelf- life??? Is it safe to can this (pear-apple butter) without the use of white or brown sugar??? TIA : - ) |
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What I Am Canning This Weekend / Pear-Apple Butter
<snip> I even gave a jar to my boss as a suck-up move. *He got it on
Friday, I got the empty jar back Monday! <snip> Excellent move indeed!!! : - ) I mail stuff to one of my superiors (we've been friends for years anyway) in addition to my Dad (that's love) and others. |
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What I Am Canning This Weekend / Pear-Apple Butter
On Nov 13, 7:21*pm, Mimi > wrote:
> I am making pear-apple butter. *Had to make room in the freezer for > the two turkeys I purchased today and I plan on buying one more. *The > pears/apples are in my BIG crockpot right now. *They will cook tonight > on low and if they are soft, I will turn them off after I get back > from picking my niece up from work--around midnight. *I will give 'em > a whirl in the food processor in the morning and cook the butter down > tomorrow--can it in pint jars and then...likely have to take my niece > back to work again!!! > > I do have a question for the group--has anyone ever used date sugar as > a sweetener??? *I might try it in the pear-apple butter. *It is kind > of grainy and a friend of mine suggested making it finer (in texture) > by running in my spice grinder--which is really a coffee grinder but I > only use it for spices. *I do know that date sugar will not dissolve > like white or brown sugar will and that it is very sweet--the ratio > I've read I should use is 2/3 cup subbed for one cup of sugar. > > Another issue is the keeping quality--will it have a shorter shelf- > life??? *Is it safe to can this (pear-apple butter) without the use of > white or brown sugar??? > > TIA > > : - ) Date sugar is just dried and ground dates. You can also buy the nuggets. As far a lasting ability, I just used the last of my mom's in a loaf of sweet-bread from 20 years ago. It doesn't deteriorate, it just gets solid as a rock. The natural sugar preserves it. Jim in So. Calif. |
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