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Thread: Rec: Cinnamon Pears

  1. #1
    George Shirley Guest

    Default Rec: Cinnamon Pears

    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.

  2. #2
    D. Arlington Guest

    Default Re: 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. :-)


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