We got pears this year from our Kiefer tree. DH cubed a bunch and
canned them. I just finished pear butter and honey. Don't know if I
have honey or maple syrup. It tastes pretty good. There are some
more on the tree. I don't know if I am going to volunteer to do
something with them or not.

--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

On Oct 12, 12:17*pm, The Cook > wrote:
> We got pears this year from our Kiefer tree. *DH cubed a bunch and
> canned them. I just finished pear butter and honey. *Don't know if I
> have honey or maple syrup. *It tastes pretty good. *There are some
> more on the tree. *I don't know if I am going to volunteer to do
> something with them or not.
>
> --
> Susan N.
>
> "Moral indignation is in most cases two percent moral,
> 48 percent indignation, and 50 percent envy."
> Vittorio De Sica, Italian movie director (1901-1974)

We have a couple of pear trees but I don't know the varieties. I
usually peel, core and slice them and then dry them. They are pretty
tasty. I've thought about trying fruit leather but I think it would
be kind of grainy.

I made pear jelly, plain and vanilla, this year for the first time but
I don't know that I'll do that again. At least not the recipe I used
from SETP. It used regular pectin and was awfully sweet. I'm
thinking I might use it in recipes as a substitute for honey (I'd
probably thin it with hot water).

I have ginger pear jam on my list of things to make this year and I'll
probably give it a shot but I think I'm done with regular pectin. I
really like the results I've had with Pomona's and I like that I don't
have to use pounds and pounds of sugar.

-B

How do you make pear jelly?

The Cook wrote:
>
> We got pears this year from our Kiefer tree. DH cubed a bunch and
> canned them. I just finished pear butter and honey.

Last year we got a bushel of pears at a fruit stand and made a bunch of
pear sauce and pear butter. Some is still on our shelf. Better than
apple sauce and apple butter.

"Doug Freyburger" > wrote in message
...
> The Cook wrote:
>>
>> We got pears this year from our Kiefer tree. DH cubed a bunch and
>> canned them. I just finished pear butter and honey.
>
> Last year we got a bushel of pears at a fruit stand and made a bunch of
> pear sauce and pear butter. Some is still on our shelf. Better than
> apple sauce and apple butter.

How do you pear sauce? It is unknown to me.


--
http://www.shop.helpforheros.org.uk

"Ophelia" > wrote in message
...
>
> "Doug Freyburger" > wrote in message
> ...
>> The Cook wrote:
>>>
>>> We got pears this year from our Kiefer tree. DH cubed a bunch and
>>> canned them. I just finished pear butter and honey.
>>
>> Last year we got a bushel of pears at a fruit stand and made a bunch of
>> pear sauce and pear butter. Some is still on our shelf. Better than
>> apple sauce and apple butter.
>
> How do you pear sauce? It is unknown to me.

Sorry, that should be 'How do you USE ...


--
http://www.shop.helpforheros.org.uk

Ophelia wrote:
> "Doug Freyburger" > wrote:
>
>> Last year we got a bushel of pears at a fruit stand and made a bunch of
>> pear sauce and pear butter. Some is still on our shelf. Better than
>> apple sauce and apple butter.
>
> How do you use pear sauce? It is unknown to me.

Pear sauce and pear butter are made from pears just like apple sauce and
apple butter are made from apples. Core, peel and put in a large pot.
Bring to a boil then reduce to a simmer. Cook the fruit down to one
texture for the sauce. Cook the fruit much farther down for the
butter. In both cases simmer until it reaches the consistency you want
and that's close to it for the recipe. Some like to add cimminon to
apple sauce. I've heard that ginger goes well in pear sauce but so far
I've never added ingredients other than pears, water and slow heat to
pear sauce or pear butter.

Pear sauce and pear butter are used the same as apple sauce and apple
butter other than what I consider better flavor.

I also like pear brandy and peary (pear cider) better than apple brandy
and apple cider. But for some reason I don't like pear wine at all.
The times I've tried it it had a strange artificial overtone that I
didn't like.

I like apple flavored mead (methelgyl or some such word in Old Saxon).
Last month I ran out of the batch of it I'd made from the apples we got
on the same trip we got the pears. We also made plenty of apple sauce
with and without cimminon and apple butter in addition to the batch of
apple honey wine. I didn't try a batch of pear flavored mead because of
my experience with professionally made pear wines.

"Doug Freyburger" > wrote in message
...

> Pear sauce and pear butter are used the same as apple sauce and apple
> butter other than what I consider better flavor.

We don't have apple butter here and we usually use apple sauce with things
like pork. Do you use your apple sauce in the same way? What other ways
would you use it?

How do you use the butters? Is it like a sweet thing you spread on bread?
I made some apple butter last year because it sounded nice and then asked
for ways to use it. I got told off for making something I didn't know what
to do with <g>

Thank you, Doug!

--
http://www.shop.helpforheros.org.uk

On 10/14/2011 3:13 AM, Ophelia wrote:
>
> "Doug Freyburger" > wrote in message
> ...
>
>> Pear sauce and pear butter are used the same as apple sauce and apple
>> butter other than what I consider better flavor.
>
> We don't have apple butter here and we usually use apple sauce with
> things like pork. Do you use your apple sauce in the same way? What
> other ways would you use it?
>
> How do you use the butters? Is it like a sweet thing you spread on
> bread? I made some apple butter last year because it sounded nice and
> then asked for ways to use it. I got told off for making something I
> didn't know what to do with <g>
>
> Thank you, Doug!
>
Most fruit butters are for just what you said first. My mother always
loved apple butter on her toast in the morning. We like either pear
butter or peach butter better than apple. All a matter of taste I guess.
Some friends use fruit butters on some meats, I didn't ask which.

one of the best things about food, food in general but preserving also is
trying new things to see if you like them,to me you can use sauces/butters
in the same way you would use any other fruit preserve, for me apple, pear
and peach sauces/butters are best on bread, toasted or plain, with tea or
coffee... all three of these also are great on pork or mild fish, Lee
"Ophelia" > wrote in message
...
>
> "Doug Freyburger" > wrote in message
> ...
>
>> Pear sauce and pear butter are used the same as apple sauce and apple
>> butter other than what I consider better flavor.
>
> We don't have apple butter here and we usually use apple sauce with things
> like pork. Do you use your apple sauce in the same way? What other ways
> would you use it?
>
> How do you use the butters? Is it like a sweet thing you spread on
> bread? I made some apple butter last year because it sounded nice and then
> asked for ways to use it. I got told off for making something I didn't
> know what to do with <g>
>
> Thank you, Doug!
>
> --
> http://www.shop.helpforheros.org.uk

On 10/12/2011 2:17 PM, The Cook wrote:
> We got pears this year from our Kiefer tree. DH cubed a bunch and
> canned them. I just finished pear butter and honey. Don't know if I
> have honey or maple syrup. It tastes pretty good. There are some
> more on the tree. I don't know if I am going to volunteer to do
> something with them or not.
>
They make excellent pear jelly and then the pulp can be used to make
pear sauce. We did a batch from a friends tree this year, ended up with
many jars of a beautiful yellow pear jelly, which our kids and on down
to the great grands really like. I then took the pulp from the steamer
and ran it through the strainer, used the strained liquid to make more
jelly and the pulp to make three kinds of pear sauce, cinnamon,
cardamon, and ginger, all tasty.

I usually put up pear slices in a light syrup made with Splenda and then
use those for various desserts, including pear cobbler and pear cake.
Pears are good Susan, sounds like your tree did well.

On Wed, 12 Oct 2011 15:56:29 -0500, George Shirley
> wrote:

>On 10/12/2011 2:17 PM, The Cook wrote:
>> We got pears this year from our Kiefer tree. DH cubed a bunch and
>> canned them. I just finished pear butter and honey. Don't know if I
>> have honey or maple syrup. It tastes pretty good. There are some
>> more on the tree. I don't know if I am going to volunteer to do
>> something with them or not.
>>
>They make excellent pear jelly and then the pulp can be used to make
>pear sauce. We did a batch from a friends tree this year, ended up with
>many jars of a beautiful yellow pear jelly, which our kids and on down
>to the great grands really like. I then took the pulp from the steamer
>and ran it through the strainer, used the strained liquid to make more
>jelly and the pulp to make three kinds of pear sauce, cinnamon,
>cardamon, and ginger, all tasty.
>
>I usually put up pear slices in a light syrup made with Splenda and then
>use those for various desserts, including pear cobbler and pear cake.
>Pears are good Susan, sounds like your tree did well.

If I do anything else with pears it will be jelly. Steam for the
juice and I will probably just add the remains to the compost box. I'm
just not in the mood for much else this year.

(later)
We went out this afternoon and brought in the remainder of the pears.
Weighted them, almost 22 pounds. Guess I will make lots of jelly or
DH will can a few more.

We have about 25 quarts of tomatoes, 35 quarts of French Green Beans
and I don't remember what else. I have diced many bags of green and
jalapeno peppers.

I have decided that in the past we have canned and frozen way too
much. It is not getting used and I don't think I will do much more of
it. Right now I am hoping that the Cannellini beans and the cukes I
planted very late actually make it before we have a major frost.

Next year I am going to work on succession planting so that things
that do not preserve well (or that we do not like preserved) get
planted a few at the time. Hopefully enough to eat for a week or 2
and if we have to wait another week before the next crop comes in, so
be it. We will eat something else, or hit the farmers market or the
local curb market.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

On 10/12/2011 6:28 PM, The Cook wrote:
> On Wed, 12 Oct 2011 15:56:29 -0500, George Shirley
> > wrote:
>
>> On 10/12/2011 2:17 PM, The Cook wrote:
>>> We got pears this year from our Kiefer tree. DH cubed a bunch and
>>> canned them. I just finished pear butter and honey. Don't know if I
>>> have honey or maple syrup. It tastes pretty good. There are some
>>> more on the tree. I don't know if I am going to volunteer to do
>>> something with them or not.
>>>
>> They make excellent pear jelly and then the pulp can be used to make
>> pear sauce. We did a batch from a friends tree this year, ended up with
>> many jars of a beautiful yellow pear jelly, which our kids and on down
>> to the great grands really like. I then took the pulp from the steamer
>> and ran it through the strainer, used the strained liquid to make more
>> jelly and the pulp to make three kinds of pear sauce, cinnamon,
>> cardamon, and ginger, all tasty.
>>
>> I usually put up pear slices in a light syrup made with Splenda and then
>> use those for various desserts, including pear cobbler and pear cake.
>> Pears are good Susan, sounds like your tree did well.
>
> If I do anything else with pears it will be jelly. Steam for the
> juice and I will probably just add the remains to the compost box. I'm
> just not in the mood for much else this year.
>
> (later)
> We went out this afternoon and brought in the remainder of the pears.
> Weighted them, almost 22 pounds. Guess I will make lots of jelly or
> DH will can a few more.

Last year we processed 106 lbs of pears, the product barely lasted until
this years crop. Did I mention our numerous descendants like all of that?
>
> We have about 25 quarts of tomatoes, 35 quarts of French Green Beans
> and I don't remember what else. I have diced many bags of green and
> jalapeno peppers.
>
> I have decided that in the past we have canned and frozen way too
> much. It is not getting used and I don't think I will do much more of
> it. Right now I am hoping that the Cannellini beans and the cukes I
> planted very late actually make it before we have a major frost.
>
> Next year I am going to work on succession planting so that things
> that do not preserve well (or that we do not like preserved) get
> planted a few at the time. Hopefully enough to eat for a week or 2
> and if we have to wait another week before the next crop comes in, so
> be it. We will eat something else, or hit the farmers market or the
> local curb market.

Our town got a farmer's market this year, we didn't have much in the way
of excess crops so Miz Anne hauled bouquets of multi-colored zinnias
down to the square and got a booth. Sold them for a buck a bouquet and
made about thirty bucks before noon. Did that twice and then it was time
to shut the market down as other venues were coming up for the square.

We got a half inch of rain last night around 9 pm CST, badly needed and
we wish it had been ten inches as we are still in drought conditions,
for the second year I might mention. Garden was pitiful last year and
even worse this year. No matter how much you water with city water it's
just not the same as rain.

You are indeed blessed with your gardens and orchard.

In article >,
The Cook > wrote:
> If I do anything else with pears it will be jelly. Steam for the
> juice and I will probably just add the remains to the compost box. I'm
> just not in the mood for much else this year.

A woman after my own heart!
--
Barb,
http://web.me.com/barbschaller September 5, 2011

On Sun, 16 Oct 2011 13:39:03 -0500, Melba's Jammin'
> wrote:

>In article >,
> The Cook > wrote:
>> If I do anything else with pears it will be jelly. Steam for the
>> juice and I will probably just add the remains to the compost box. I'm
>> just not in the mood for much else this year.
>
>A woman after my own heart!


Guess I am just cheap. Can't stand to put the stuff in the compost,
at least not until I have done something to it. I broke down and ran
the remains after the juice through the food mill attachment on the
Kitchenaid. Didn't take but a few minutes and no effort. Enough
juice for a batch of jelly and looks like about 2 quarts of pulp to
make butter. I may use cinnamon, nutmeg and allspice (or is it clove)
like my apple butter recipe.

Guess I will spend tomorrow on those and maybe peel and slice some to
dry. Need to do one more batch of butternut soup. We still have 2
more acorn squash to eat.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

On 10/16/2011 6:30 PM, The Cook wrote:
> On Sun, 16 Oct 2011 13:39:03 -0500, Melba's Jammin'
> > wrote:
>
>> In >,
>> The > wrote:
>>> If I do anything else with pears it will be jelly. Steam for the
>>> juice and I will probably just add the remains to the compost box. I'm
>>> just not in the mood for much else this year.
>>
>> A woman after my own heart!
>
>
> Guess I am just cheap. Can't stand to put the stuff in the compost,
> at least not until I have done something to it. I broke down and ran
> the remains after the juice through the food mill attachment on the
> Kitchenaid. Didn't take but a few minutes and no effort. Enough
> juice for a batch of jelly and looks like about 2 quarts of pulp to
> make butter. I may use cinnamon, nutmeg and allspice (or is it clove)
> like my apple butter recipe.
>
> Guess I will spend tomorrow on those and maybe peel and slice some to
> dry. Need to do one more batch of butternut soup. We still have 2
> more acorn squash to eat.

Can we come live with you? Our gardens have been a bust for the last two
years due to drought and we're out of a lot of the stuff that the
freezer is usually full of. I actually bought two bell peppers the other
day for a recipe, first time in twenty years. I'm a pretty fair cook and
home food preserver and Miz Anne cleans up good. <G>