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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Old 28-10-2003, 12:43 AM
Leslie G
 
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Default 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





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