Can these be canned? All of the information I have says Bartlett are the
most commonly canned pear. I will be canning those but I also have a ton of
Comice and many of those have gone to waste the last couple of years because
I didn't know what to do with them. I also have a dehydrator. I could use
that if that would work.

Thanks!

--
See my webpage:
http://mysite.verizon.net/juliebove/index.htm

Oh pshaw, on Mon 21 Aug 2006 12:13:02a, Julie Bove meant to say...

Can these be canned? All of the information I have says Bartlett are
the most commonly canned pear. I will be canning those but I also have
a ton of Comice and many of those have gone to waste the last couple of
years because I didn't know what to do with them. I also have a
dehydrator. I could use that if that would work.

Thanks!


My favorite use for comice pears is in Pear Honey, a jam made with coarsely
chopped or ground pears, crushed pineapple, and a few maraschino cherries
cut in tiny flecks to add a bit more color.

3 lbs fresh pears, peeled,cored,and finely chopped
5 1/2 cups sugar
1 (8 ounce) can crushed pineapple in juice
grated rind and juice of 1 lemon
5-6 maraschino cherries, well drained and cut into tiny flecks

In a 6 quart stainless steel kettle combine all ingredients.
Bring to boiling, stirring occasionally.
Simmer 40 mins.
Spoon into sterile jars, leaving a 1/2 inch head space.
Wipe jar rims, adjust lids.
Process in boiling water for 10 mins.
Makes 7 half pints.

--
Wayne Boatwright
__________________________________________________

When money talks there are few interruptions.

"Wayne Boatwright" wayneboatwright_at_gmail.com wrote in message
28.19...

My favorite use for comice pears is in Pear Honey, a jam made with
coarsely
chopped or ground pears, crushed pineapple, and a few maraschino cherries
cut in tiny flecks to add a bit more color.

3 lbs fresh pears, peeled,cored,and finely chopped
5 1/2 cups sugar
1 (8 ounce) can crushed pineapple in juice
grated rind and juice of 1 lemon
5-6 maraschino cherries, well drained and cut into tiny flecks

In a 6 quart stainless steel kettle combine all ingredients.
Bring to boiling, stirring occasionally.
Simmer 40 mins.
Spoon into sterile jars, leaving a 1/2 inch head space.
Wipe jar rims, adjust lids.
Process in boiling water for 10 mins.
Makes 7 half pints.

Thanks, but that one wouldn't work for me. Nobody here eats jam. And I
usually try to do recipes that are lower in sugar because I have diabetes.
I made a gluten free (food allergies too) crisp with them for my daughter
but she hated it. I thought it tasted fine. But then I couldn't eat it.
*sigh*

--
See my webpage:
http://mysite.verizon.net/juliebove/index.htm

Oh pshaw, on Tue 22 Aug 2006 01:01:21p, Julie Bove meant to say...




"Wayne Boatwright" wayneboatwright_at_gmail.com wrote in message
28.19...

My favorite use for comice pears is in Pear Honey, a jam made with
coarsely chopped or ground pears, crushed pineapple, and a few
maraschino cherries cut in tiny flecks to add a bit more color.

3 lbs fresh pears, peeled,cored,and finely chopped
5 1/2 cups sugar
1 (8 ounce) can crushed pineapple in juice
grated rind and juice of 1 lemon
5-6 maraschino cherries, well drained and cut into tiny flecks

In a 6 quart stainless steel kettle combine all ingredients.
Bring to boiling, stirring occasionally.
Simmer 40 mins.
Spoon into sterile jars, leaving a 1/2 inch head space.
Wipe jar rims, adjust lids.
Process in boiling water for 10 mins.
Makes 7 half pints.

Thanks, but that one wouldn't work for me. Nobody here eats jam. And I
usually try to do recipes that are lower in sugar because I have
diabetes. I made a gluten free (food allergies too) crisp with them for
my daughter but she hated it. I thought it tasted fine. But then I
couldn't eat it. *sigh*


Sorry it won't work. I don't really know of anything beyond eating them
out of hand or in something that involves sugar, although I suppose many
things could use Splenda instead.

--
Wayne Boatwright
__________________________________________________

Any philosophy that can be put in a nutshell
belongs there

"Wayne Boatwright" wayneboatwright_at_gmail.com wrote in message
28.19...

Sorry it won't work. I don't really know of anything beyond eating them
out of hand or in something that involves sugar, although I suppose many
things could use Splenda instead.

I suppose I could try a few jars and see how they come out. I haven't seen
any evidence that they won't can. Just that other pears are superior for
canning.

--
See my webpage:
http://mysite.verizon.net/juliebove/index.htm

"Julie Bove" wrote in message
news:22dGg.9079$Te.8571@trnddc07...
Can these be canned? All of the information I have says Bartlett are the
most commonly canned pear. I will be canning those but I also have a ton
of
Comice and many of those have gone to waste the last couple of years
because
I didn't know what to do with them. I also have a dehydrator. I could
use
that if that would work.


How about pearsauce? You know, like applesauce, but made with pears. Since
the pears are naturally pretty sweet, you could make it without added sugar.
If it's too tart, you could always sweeten it with Splenda or sugar or honey
when you serve it.

I've never tried to can Comice pears, but if they aren't recommended, it
might be because they don't hold their shape well when cooked. If so,
pearsauce would be perfect.

Anny

"Anny Middon" wrote in message
. ..

How about pearsauce? You know, like applesauce, but made with pears.
Since
the pears are naturally pretty sweet, you could make it without added
sugar.
If it's too tart, you could always sweeten it with Splenda or sugar or
honey
when you serve it.

I've never tried to can Comice pears, but if they aren't recommended, it
might be because they don't hold their shape well when cooked. If so,
pearsauce would be perfect.

I don't know that they aren't recommended. Just haven't seen any info that
says they can be. I guess I could try a sauce, perhaps combining them with
apples since I have those as well. I am thinking that perhaps it is because
they do not hold their shape very well. I did try poaching some. Made a
very interesting pie for my daughter. Crust was gluten free cornflakes
crushed and mixed with some mini chocolate chips, coconut oil, sugar and
honey. I baked it briefly then added some chocolate pudding make with a
dairy replacer and topped that with the pears poached with some sugar and
cinnamon. Both she and my husband loved it! If I had the freezer space,
I'd make some of those and freeze them. But I don't.

--
See my webpage:
http://mysite.verizon.net/juliebove/index.htm