Thread: Rec: Cinnamon Pears

"George Shirley" <[email protected]> wrote in message
news:[email protected]..
> Recipe is taken from: Country Delights Canning and Preserving by Linda
> Ferrari, copyright 1992.
>
> CINNAMON PEARS
> 6 pounds pears (about 12 large)
> 2 cups cinnamon red hot candies
> 5 cups water
> 1 tablespoon Fruit Fresh or other powdered fruit protector.
>
> Peel, core, and halve pears. The core can be removed with a melon baller.
> Put pears into a large bowl of water with an acid solution added to
> prevent the fruit from darkening, until all fruit is prepared. Put the red
> hot candies into a large saucepan and add water. Cook and stir until
> candies have completely melted. Add the powdered fruit protector and stir
> until dissolved. Add the pears, cover, and cook three to five minutes,
> stirring often. Put the pears, cut side down, into hot jars and pack
> tightly. Fill with hot cooking liquid. Release bubbles and clean rims.
> Process pint jars for 20 minutes in a water bath canner. Makes six pints.
>
> These are tasty and the color will last about a year in the jars. Less
> time if exposed to light. We've made them several times and they've always
> been a hit.
>
> This is a pretty neat little canning and preserving book, obviously in a
> coffee table format, size about 10 3/4 inches square and only 72 pages. My
> copy was a gift about fifteen years ago from my now 82 yo sister.
>
> This leads to the only place I could find the book on the web:
> http://www.antiqbook.com/boox/sstory/007531.shtml
>
> Enjoy.


Thanks George. I'm definitely going to try these next season. :-)