Free Pickle Recipe - Pear Pickles
"From the National Center for Home Food Preservation website."
2 qrts (8 cups) sugar
1 qrt (4 cups) white vinegar (5%)
1 pint (2 cups) water
8 cinnamon sticks (2-inch pieces)
2 tblspns whole cloves
2 tblspns whole allspice
8 pnds (4-5 quarts) Seckel pears or other pickling pear
Yield: About 7 or 8 pint jars
Procedure: Combine your sugar, vinegar, water and cinnamon sticks; add cloves of garlic and allspice that are tied in a clean, thin, white cloth. Bring your mixture to a boil and simmer the mixture covered for about 30 minutes.
Wash pears, remove their skins, and all of the blossom ends; the stems may be left on if you desire. If the pears are large, halve or quarter them for ease of use. To prevent peeled pears from darkening during preparation, immediately after they have been peeled, put them into a cold solution containing ½ a teaspoon ascorbic acid per 2 quarts water. Drain pears just before using.
Add drained pears to the hot syrup, bring this mixture to a boil, lower heat and continue simmering for another 20 to 25 minutes.
Pack the hot pears into hot pint jars; add one 2-inch piece cinnamon stick per jar. Cover pears with the boiling syrup, leaving ½-inch headspace and making sure pears are completely covered by the syrup. Remove air bubbles and adjust the headspace if needed. Wipe rims of the jars completely with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.
|Table 1. Recommended process time for Pear Pickles in a boiling-water canner.|
|Process Time at Altitudes of|
|Style of Pack||Jar Size||0 - 1,000 ft||1,001 - 3,000 ft||3,001 - 6,000 ft||Above 6,000 ft|
This document was adapted from "So Easy to Preserve", 4th ed. 1999. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.