When the pears show up in lugs in the grocery store, it signals to me that Autumn is coming near!
I always can fresh pears.
I remember as a little girl, I would help mom and gramma with lugs of fruit every summer. We would can apricots, cherries, peaches and pears so we could have “sauce” in the winter. Sauce was just canned fruit and I never have figured out why it was called sauce, but it was served with bread and butter, cookies and coffee for afternoon lunch. Maybe it was a Minnesota thing. After-all, we had breakfast, morning lunch, dinner, afternoon lunch, and supper.
Anyway, back to pears.
After I have canned all the “sauce” I want for the winter, the rest goes into Pear Butter. I love pear butter and will flatly state that it’s far better than apple butter. Just to prove it, I will share my Pear Butter Recipe!
Pear Butter Recipe
Wash, slice and cut out stem and seeds from the pears.
Put into large pot and cook in a small amount of water. (I use whatever left-over syrup I have from canning the pears)
Cook until mushy and then put through a sieve to get the pulp. Throw the skins into the compost.
To each cup of pulp, but 1/2 cup sugar. Add some cinnamon to taste and some pumpkin pie spice (because…why not?) Cook until thick. If you know how to can, do what come naturally. If you don’t, follow the USDA Publications for canning or some other trusted site.
Want to know to keep your canning bands together?
Keep them in a netting bag that lemons or oranges come in!! Bands seem to multiply on their own, so this little trick will help keep the population under control.