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

Eagles may soar, but weasels don't get sucked into jet engines.

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