Just put up 5 1/2 pints of pear sauce. Flavored with Allspice at DW's
request. I prefer ground cloves myself.
The Ball Complete Book called for 12 lbs of apples or pears to make
eight pints. Didn't work out that way. Here's my method:
Wash and let pears air dry. Be sure stem is pulled or cut off, then
slice in half and then into quarters. Drop into Fruit Fresh or similar
antioxidant bath, until all fruit is cut up. Drain and transfer to large
non-reactive pot with about a pint of water in the bottom to keep
fruit from sticking. Bring up to a boil on medium high heat. Cook 15 or
20 minutes while stirring occasionally. Let cool slightly and then,
using a large slotted spoon, transfer in small batches to the food mill
with a tomato/apple screen installed. I take the milled product, put it
in a 20-mesh strainer and let it drain well into another pot. Once
drained I put the sauce back into the cleaned big pot, add the spice of
choice, and bring to a boil. Keep at a simmer while you fill the hot
jars and then process as usual.
I strain the saved liquid (pear juice) through a jelly bag to clarify
and save in the fridge until I have enough to make a batch of pear
jelly. The clarified juice makes a lovely bright yellow jelly with a
slight rosy tone and a very good flavor. Two products from the same
batches of fruit.
Tomorrow I will make another batch of pear sauce but this time with
cloves and I will jar them in four-ounce jars so DW can take some in her
lunch when she wants to.