Enjoy delicious homemade pear sauce year-roundwith this recipe that offers both water-bath and freezer canningmethods for storing.
Recipe: Homemade Pear Sauce
9 pounds Bartlett pears, peeled, coredand sliced1 cup water2 tablespoons lemon juice1 to 1 1/2 cups granulated sugar1 to 2 teaspoons ground cinnamon (optional)
Combine pears and water in a heavy 8 to10-quart pan. Bring to a boil over medium-high heat, stirringoften. Reduce heat, cover, and simmer, stirring often, untilpears are soft, about 20 to 30 minutes.
Add lemon juice, and the sugar and cinnamon,if desired; bring to a boil. Simmer sauce, uncovered, until asthick as desired.
Fill hot, sterilized jars with hot sauce,leaving 1/2-inch headspace. Gently run a narrow nonmetallic spatulabetween sauce and jar sides to release air bubbles. Wipe rimsand threads of jars clean; top with scalded lids, then firmlyscrew on bands.
Place jars, slightly apart, on a rackin a boiling water canner or other deep pan half-full of hotwater. Add more hot water to cover jars by 1 to 2-inches.
Bring water to a simmer; then cover andsimmer for 15 minutes for pints, 20 minutes for quarts. Liftout jars and let cool on a towel away from drafts. Test sealof each jar by pressing lid; if it pops when pressed, there’sno seal. Store unsealed sauce in the refrigerator and use within1 month.
If you like, you may omit processing andladle sauce into freezer containers, leaving 1/2-inch headspacefor pints, 1-inch headspace for quarts. Apply lids; then freezefor up to 1 year or refrigerate for up to 1 month.
Makes about 6 pints or 3 quarts.
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