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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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Late Season Preserves - Pear Apple Butter
Home Cookin 4.9 Chapter: Pickles, Preserves, Condiments
Apple-Pear Butter ================= 4 Pounds Juicy, tart apples 4 Pounds Pears 1 Cup Orange juice 1/4 To 1/2 C. water, if desired 2 Tablespoons Grated orange peel 2/3 Cup Sugar .. Apple-Pear Butter Serving Size : Keywords : Preserves Canning Pears Canning Qty Measurement Preparation Ingredient *---* Wash 8 pint, five 1-1/2 pine or 4 quart jars in hot soapy water; rinse. Keep hot until needed. Prepare lids as manufacturer directs. Wash apples and pears. Place in a 6-quart pot. Pour orange juice over fruit; cover. Stirring occasionally, cook over low heat until fruit is tender. If mixture is too dry, add 1/4 to 1/2 cup water as mixture cooks. Press through a food mill or sieve into a large bow; discard seeds and skins. Return puree to pot. Stir in orange peel and sugar. Stirring constantly over medium heat, bring to a boil. Ladle into 1 hot jar at a time, leaving 1/2 inch headspace. Release trapped air. Wipe rim of jar with a clean damp cloth. Attach lid. Place in canner. Fill and close remaining jars. Process in a boilinb-water bath. Pints 20 minutes, 1-1/2 pints or quarts, Servings: 6 -- Eagles may soar, but weasels don't get sucked into jet engines. |
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