We bought our house at the tail end of the season last year. There are two
apple and two pear trees. I put up a case and a half of pears and the same
for applesauce. I was delayed in my canning because I had neither a working
stove or kitchen sink. So by the time I got these problems solved, much of
the fruit had gone to waste.

I was expecting a huge crop this year since the one pear tree was loaded
last year. But this year, no pears at all on that tree, yet it was loaded
with blooms. I believe it is a Bartlet. I was told that this type doesn't
produce pears every year. Does anyone know if this is true? The tree
doesn't look ill in any way aside from one branch that had some spots on the
leaves. I cut that branch off. My husband did prune the tree last year
while it was fruiting. I had a bad feeling about this because he didn't do
it properly, just sort of chopping it at random.

I presumed the other tree to be a Seckel, but now I'm not sure. I only got
a few pears from it last year and that's what they appeared to be. But this
year, the pears on the upper branches started out really red. But as they
age, they appear to be more green. Most of what is on the lower branches is
smaller fruit and green. Does this type of pear start out as red? Can this
type of pear be canned?

Thanks!

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Julie Bove wrote:
> We bought our house at the tail end of the season last year. There are two
> apple and two pear trees. I put up a case and a half of pears and the same
> for applesauce. I was delayed in my canning because I had neither a working
> stove or kitchen sink. So by the time I got these problems solved, much of
> the fruit had gone to waste.
>
> I was expecting a huge crop this year since the one pear tree was loaded
> last year. But this year, no pears at all on that tree, yet it was loaded
> with blooms. I believe it is a Bartlet. I was told that this type doesn't
> produce pears every year. Does anyone know if this is true? The tree
> doesn't look ill in any way aside from one branch that had some spots on the
> leaves. I cut that branch off. My husband did prune the tree last year
> while it was fruiting. I had a bad feeling about this because he didn't do
> it properly, just sort of chopping it at random.

Most pear trees I am familiar with don'e produce every year in quantity
but mostly every other year. Pruning, properly done shouldn't affect
them as I prune mine annually to hold down their size and to eliminate
"water" limbs. You can do a Google search on pruning fruit trees and/or
call your state ag agent for a booklet.
>
> I presumed the other tree to be a Seckel, but now I'm not sure. I only got
> a few pears from it last year and that's what they appeared to be. But this
> year, the pears on the upper branches started out really red. But as they
> age, they appear to be more green. Most of what is on the lower branches is
> smaller fruit and green. Does this type of pear start out as red? Can this
> type of pear be canned?
>
> Thanks!
>

The best canning fruit are the ones that are hard when they ripen,
munching pears don't can well for me. We can't grow Seckel so can't
comment on what you have. There was a fad a few years back for fruit
trees with three or four varieties grafted onto the same tree, you may
have one of those.

I would tell the husband he needs to read up on pruning trees before he
starts it again. <VBG>

George

"Julie Bove" > wrote in message
news:d9cFe.1869$Eo3.65@trnddc08...

You should consider putting some pear pies away in the freezer. Twenty or
thirty should see you through to next season. Mmmmm... Pear pies.

D. Winsor wrote:
> "Julie Bove" > wrote in message
> news:d9cFe.1869$Eo3.65@trnddc08...
>
> You should consider putting some pear pies away in the freezer. Twenty or
> thirty should see you through to next season. Mmmmm... Pear pies.
>
>

I can the pear slices in my pressure canner and then make fresh pear
pies as I need them. That way I can have crumb top pies, double crust
pies, and pear cobblers. <VBG>

George, who's freezer is full of produce from the spring/summer garden

"D. Winsor" > wrote in message
...

> You should consider putting some pear pies away in the freezer. Twenty or
> thirty should see you through to next season. Mmmmm... Pear pies.

Don't have that much freezer space and don't do pies. I have diabetes and
daughter has a wheat/gluten allergy. I do have some gluten free pie crust,
but haven't tried it yet.

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"George Shirley" > wrote in message
...

> Most pear trees I am familiar with don'e produce every year in quantity
> but mostly every other year. Pruning, properly done shouldn't affect
> them as I prune mine annually to hold down their size and to eliminate
> "water" limbs. You can do a Google search on pruning fruit trees and/or
> call your state ag agent for a booklet.

Thanks! I could understand it if there were less pears, but this year there
are none. Husband didn't prune the tree properly. I have a book that
explains how the pruning should be done. He just went out and started
hacking away at random. He never listens to me.

<snip>

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George Shirley wrote:
> D. Winsor wrote:
>
>> "Julie Bove" > wrote in message
>> news:d9cFe.1869$Eo3.65@trnddc08...
>>
>> You should consider putting some pear pies away in the freezer.
>> Twenty or
>> thirty should see you through to next season. Mmmmm... Pear pies.
>>
>>
>
> I can the pear slices in my pressure canner and then make fresh pear
> pies as I need them. That way I can have crumb top pies, double crust
> pies, and pear cobblers. <VBG>
>
> George, who's freezer is full of produce from the spring/summer garden
>
Why do you pressure can the pear slices?
Ellen

ellen wickberg wrote:
> George Shirley wrote:
>
>> D. Winsor wrote:
>>
>>> "Julie Bove" > wrote in message
>>> news:d9cFe.1869$Eo3.65@trnddc08...
>>>
>>> You should consider putting some pear pies away in the freezer.
>>> Twenty or
>>> thirty should see you through to next season. Mmmmm... Pear pies.
>>>
>>>
>>
>> I can the pear slices in my pressure canner and then make fresh pear
>> pies as I need them. That way I can have crumb top pies, double crust
>> pies, and pear cobblers. <VBG>
>>
>> George, who's freezer is full of produce from the spring/summer garden
>>
> Why do you pressure can the pear slices?
> Ellen

I don't always do them that way Ellen but normally I put them up without
a sugar syrup (I'm diabetic) and then I have to pressure can them. No
room in the freezer I'm afraid.

George

George Shirley wrote:
> ellen wickberg wrote:
>
>> George Shirley wrote:
>>
>>> D. Winsor wrote:
>>>
>>>> "Julie Bove" > wrote in message
>>>> news:d9cFe.1869$Eo3.65@trnddc08...
>>>>
>>>> You should consider putting some pear pies away in the freezer.
>>>> Twenty or
>>>> thirty should see you through to next season. Mmmmm... Pear pies.
>>>>
>>>>
>>>
>>> I can the pear slices in my pressure canner and then make fresh pear
>>> pies as I need them. That way I can have crumb top pies, double crust
>>> pies, and pear cobblers. <VBG>
>>>
>>> George, who's freezer is full of produce from the spring/summer garden
>>>
>> Why do you pressure can the pear slices?
>> Ellen
>
>
> I don't always do them that way Ellen but normally I put them up without
> a sugar syrup (I'm diabetic) and then I have to pressure can them. No
> room in the freezer I'm afraid.
>
> George
>
Not to be dense, but I still don't understand why the pressure. Sugar
is not necessary for safe BWB canning, it is the heat of the BWB and
time that guarantee a safe product ( even if not very firm).
Enlightenment please.
Ellen

In article >, George Shirley
> wrote:

> >> I can the pear slices in my pressure canner and then make fresh pear

> I don't always do them that way Ellen but normally I put them up without
> a sugar syrup (I'm diabetic) and then I have to pressure can them.

Why not just a BWB, Jorge?
--
-Barb, <http://www.jamlady.eboard.com> 7/8/05 WeBeJammin'!

ellen wickberg wrote:
> George Shirley wrote:
>
>> ellen wickberg wrote:
>>
>>> George Shirley wrote:
>>>
>>>> D. Winsor wrote:
>>>>
>>>>> "Julie Bove" > wrote in message
>>>>> news:d9cFe.1869$Eo3.65@trnddc08...
>>>>>
>>>>> You should consider putting some pear pies away in the freezer.
>>>>> Twenty or
>>>>> thirty should see you through to next season. Mmmmm... Pear pies.
>>>>>
>>>>>
>>>>
>>>> I can the pear slices in my pressure canner and then make fresh pear
>>>> pies as I need them. That way I can have crumb top pies, double
>>>> crust pies, and pear cobblers. <VBG>
>>>>
>>>> George, who's freezer is full of produce from the spring/summer garden
>>>>
>>> Why do you pressure can the pear slices?
>>> Ellen
>>
>>
>>
>> I don't always do them that way Ellen but normally I put them up
>> without a sugar syrup (I'm diabetic) and then I have to pressure can
>> them. No room in the freezer I'm afraid.
>>
>> George
>>
> Not to be dense, but I still don't understand why the pressure. Sugar
> is not necessary for safe BWB canning, it is the heat of the BWB and
> time that guarantee a safe product ( even if not very firm).
> Enlightenment please.
> Ellen

I went back and checked my notes on this last batch (2004) and they were
BWB. Evidently I gave up pressure canning them the year before due to a
better reading of the U of GA website. Had always pressure canned fruit
without sugar syrup before that. Duh! Always check notes before putting
fingers on keyboard. Wife tells me it's been several years since I
pressure canned. One micro stroke too many I guess.

George

George Shirley wrote:
> ellen wickberg wrote:
>
>> George Shirley wrote:
>>
>>> ellen wickberg wrote:
>>>
>>>> George Shirley wrote:
>>>>
>>>>> D. Winsor wrote:
>>>>>
>>>>>> "Julie Bove" > wrote in message
>>>>>> news:d9cFe.1869$Eo3.65@trnddc08...
>>>>>>
>>>>>> You should consider putting some pear pies away in the freezer.
>>>>>> Twenty or
>>>>>> thirty should see you through to next season. Mmmmm... Pear pies.
>>>>>>
>>>>>>
>>>>>
>>>>> I can the pear slices in my pressure canner and then make fresh
>>>>> pear pies as I need them. That way I can have crumb top pies,
>>>>> double crust pies, and pear cobblers. <VBG>
>>>>>
>>>>> George, who's freezer is full of produce from the spring/summer garden
>>>>>
>>>> Why do you pressure can the pear slices?
>>>> Ellen
>>>
>>>
>>>
>>>
>>> I don't always do them that way Ellen but normally I put them up
>>> without a sugar syrup (I'm diabetic) and then I have to pressure can
>>> them. No room in the freezer I'm afraid.
>>>
>>> George
>>>
>> Not to be dense, but I still don't understand why the pressure. Sugar
>> is not necessary for safe BWB canning, it is the heat of the BWB and
>> time that guarantee a safe product ( even if not very firm).
>> Enlightenment please.
>> Ellen
>
>
> I went back and checked my notes on this last batch (2004) and they were
> BWB. Evidently I gave up pressure canning them the year before due to a
> better reading of the U of GA website. Had always pressure canned fruit
> without sugar syrup before that. Duh! Always check notes before putting
> fingers on keyboard. Wife tells me it's been several years since I
> pressure canned. One micro stroke too many I guess.
>
> George
>
thanks,
Ellen

"George Shirley" > wrote in message
...

> I don't always do them that way Ellen but normally I put them up without
> a sugar syrup (I'm diabetic) and then I have to pressure can them. No
> room in the freezer I'm afraid.

I'm diabetic too. I did use sugar in mine, but about 1/3 the amount called
for in my recipe for extra light syrup. This was enough to keep them from
going soft or funny or whatever happens to them without the sugar. Used
very little sugar in my applesauce too. I was able to eat both, in limited
amounts of course. Didn't pressure can them.

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