Ingredients
1 no ingredients
Directions
Quantity: An average of 17-1/2 pounds is needed per canner load of 7
quarts; an average of 11 pounds is needed per canner load of 9 pints.
A bushel weighs 50 pounds and yields 16 to 25 quarts--an average of
2-1/2 pounds per quart.
Quality: Choose ripe, mature fruit of ideal quality for eating fresh
or cooking.
Procedure: Wash and peel pears. Cut lengthwise in halves and remove
core. A melon baller or metal measuring spoon is suitable for coring
pears. To prevent discoloration, keep pears in an ascorbic acid
solution. Prepare a very light, light, or medium syrup or pack pears
in apple juice, white grape juice, or water. Raw packs make poor
quality pears. Boil drained pears 5 minutes in syrup, juice, or
water. Fill jars with hot fruit and cooking liquid, leaving 1/2-inch
headspace. Adjust lids and process. Processing directions for canning
pears in a boiling-water, a dial, or a weighted-gauge canner are
given in Table 1, Table 2, and Table 3.
Table 1. Recommended process time for Pears, halved, in a
boiling-water canner.
Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 -
1,000 ft: 20 min.
1,001 - 3,000 ft: 25 min.
3,001 - 6,000 ft: 30 min.
Above 6,000 ft: 35 min.
Style of Pack: Hot. Jar Size: Quarts. Process Time at Altitudes of 0
~ 1,000 ft: 25 min.
1,001 - 3,000 ft: 30 min.
3,001 - 6,000 ft: 35 min.
Above 6,000 ft: 40 min.
Table 2. Process Times for Pears, halved, in a Dial-Gauge Pressure
Canner.
Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time: 10
minutes. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb.
2,001 - 4,000 ft: 7 lb.
4,001 - 6,000 ft: 8 lb.
6,001 - 8,000 ft: 9 lb.
Table 3. Process Times for Halved Pears in a Weighted-Gauge Pressure
Canner.
Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time: 10
minutes. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 5 lb.
Above 1,000 ft: 10 lb.
======================================================= ===== * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias
Servings: 1 recipe
Pears - Halved Recipe brought to you by Recipe Ideas
Categories: Fruit; Pear
The History of Recipes
Food historians have traced the existence of recipes back into distant history, in truth as far as pharonic Egypt, and quite possibly further than that. In practice though, mostly, these early cookbooks were just primitive pictorial recipes for food preparation.
Fascinatingly, the most ancient recipe discovered, according to experts is a collection of ancient tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful. As we move into The time of the roman empire 25BC a Roman scholar, called Apicius, assembled some scrolls which described recipes prepared by wealthy roman citizens. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into starters, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the Romans were skilled in the use of a wide range of spices, including a few that are still present in modern kitchens for example thyme, mint and dill. Over the following few hundred years, the wealthy families of Europe tried to lay on the most extravagent meals, and consequentially the best chefs and their recipe collections were highly sought after. Notwithstanding that, it was during the 1800s that cookery and cookery books rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to assembling, testing, and recording recipes of the day. By the arrival of the 20th century, recipe books were increasing in popularity mostly as a result of better eduction, people having increased free time and disposable income. |
We hope you enjoy this Pears Halved recipe.
