My first foray into canning was three years ago. A co-worker taught me how to can and we preserved pears in apple cider. Yum! So, as I taught other co-workers to can pears, I felt like I’d come full circle.
Here we are in the kitchen of the Ecology Action Centre on a Sunday evening. Six ladies, 20 lbs of local pears, and 2 jugs of apple cider.
Peel, core and chop the pears. We left the pieces fairly large. Sterilize your jars. Bring your cider (or water, juice or syrup) to a boil. Add the pears, return to boil and boil for 5 minutes. Process the jars for 20 minutes.
[A watched pot never boils… or does it?]
We ended up with 14 processed jars and about 5 other jars that we took home and ate right away. (It was getting late and the pears were too irresistible not to eat right away!)
Yours in food, Marla