On 8/26/2015 9:46 AM, Ross@home wrote:
> On Thu, 20 Aug 2015 20:35:09 -0700 (PDT), Randal Oulton
> > wrote:
>
>> On Thursday, 20 August 2015 11:30:09 UTC-4, Ro...@home wrote:
>>> On Sat, 15 Aug 2015 10:49:26 -0700 (PDT), Randal Oulton
>>>
>>>
>>>> On Friday, 14 August 2015 13:59:05 UTC-4, George Shirley wrote:
>>>>>
>>>>> Just back from a visit to the stupor market, egad! canning jars and lids
>>>>> at retail are ridiculous. Probably by mid-October both will be heavily
>>>>> discounted. I don't need any as I have about eight dozen jars of varying
>>>>> sizes up to half gallon. I AM NOT A HOARDER, no matter what my wife and
>>>>> children say.
>>>>
>>>> George, what are the jars going for now? In Canada, sometime in the past few weeks they *raised* the prices of jars about an average of a buck a dozen. Bernardin brand (Ball's sister brand in Canada) pint jars (with lids and rings) are 8.99 or 9.99 now depending where you get them; you can get Golden Harvest pints at Crappy Tire though for 7.99. Replacement metal (flat part) lids are basically 30 cents each. (3.60 for a box of twelve.)
>>>
>>> Are you talking about the standard 70mm lids?
>>> If so, head over to your local Dollarama. Their price has gone up
>>> twice in the last two years but, as of a few days ago, Bernardin
>>> standard 70mm lids are still only CND $1.50/doz.
>>> We used a box and a half yesterday on 3 batches of spiced pear jam
>>> (six - 250ml jars per batch).
>>>
>>> Ross.
>>> Southern Ontario, Canada
>>
>> That's a great price Ross, I'll keep that in mind. I've switched mostly to Tattlers now, got about 1200 Tattler lids on the go. Where did you get the spiced pear jam recipe from?
>
> Sorry I didn't get back to you sooner, been really busy for the past
> week.
> Don't remember where we got the recipe but, we've been using it for
> many years. Here it is:
>
> @@@@@ Now You're Cooking! Export Format
>
> Spiced Pear Jam
>
> Jam
>
> 840 grams pears; peeled & chopped
> 1 pkg. fruit pectin powder
> 1 kg granulated sugar
> 1 tsp. ground cinnamon
> 1/2 tsp. ground cloves
> 1/2 tsp. ground ginger
> 1/4 tsp. ground allspice
> 1/2 teaspoon butter
>
> Peel, core and chop pears. (We use the food processor after peeling &
> coring). Measure 840 grams into our jam pan. Add fruit pectin and mix
> well.
> In a separate bowl, measure sugar and spices and mix them together and
> set aside.
> Bring fruit/pectin mixture to boil over medium heat, stirring
> constantly. Add sugar and spices all at once, mix well, add butter*
> and return to boil, stirring constantly.
> Boil hard for one minute and remove from heat.*Skim foam with a metal
> spoon*. Ladle mixture into hot 250ml jars,leaving 1/4 inch headspace,
> wipe rims, apply lids and rings and process in a BWB for 10 minutes.
> * Addition of butter eliminates need for skimming.
>
> Yield: 6-250ml jars
>
>
> ** Exported from Now You're Cooking! v5.92 **
>
> Ross
>
For several years now I have made a nice pear jelly and also pear sauce
from Kiefer canning pears. I wash, dry, chop the pears and then steam
them for the juice. I use the juice to make a beautiful reddish yellow
jelly and then I put the steamed fruit through the food strainer to get
out the skin and seeds. The pulp is then made into pear sauce with
various spices, ie. cinnamon, etc. Last run was made in 2012 and we put
106 lbs of pears through the process. A good thing we made so much as
our new pear tree here has yet to give us fruit and we haven't found
anyone that we could scrounge pears from around here.

We both grew up on farm steads with Kiefer pear trees and parents that
preserved everything they could.

Recipes are in "So Easy to Preserve," available from UofGA website. The
recipes are also there and are free.

George