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Thread: Pears bumper crop

  1. #11
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    These are really tasty. I talked to a guy that his family used to own this property years ago and he remembers eating pears from the tree back in the 70's. I have planted several others to take its place and I think I found one that is close to the same at Menards. We can so many were not up to current canning yet. I don't care how old they are they still have the same flavor.

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    hawgrider (10-13-2018),Inor (10-14-2018),RubberDuck (10-13-2018)

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    Just this guy Inor's Avatar
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    Quote Originally Posted by Broncosfan View Post
    Its Pear time!!

    Picked most of the pears last weekend. The tree is in bad shape. It split this year but I left it so the pears would ripen. Ended up with over 400 lbs of pears picked. Pears not big as last years crop.

    Started canning today. 27 quarts almost done. Lot more waste from being bruised and some bug spots. Still better than a lot of chemicals.

    Looks like I will be canning until at least Tuesday. Trying to see if I can get 100 quarts. Then Wednesday I might try a recipe for Pear jam and pear butter I found.

    Hoping that they don't get over ripe. Surprised me that the bottom crates had already turned yellow when I was sorting them this evening. Well its cooler tonight so maybe that will slow them down some and give me an extra day or too.
    Mrs Inor made "pear sauce" this year. She used her normal recipe for apple sauce but substituted pears for the apples. We tried it with some fried kielbasa last week and it was really good.
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    Quote Originally Posted by RubberDuck View Post
    I love canned pears.

    Sent from my SM-G955U using Tapatalk
    I actually like the canned ones more than fresh.
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    Well so far 53 quarts done. Was able to slow the ripening some by leaving them in the cooler garage. Found a pear jam and a pear butter recipe so making one batch each to see if we like them. Looks like I won't get the last from the top of the tree. Cool rain here all day and frost coming tonight. Should end up with close to 70 quarts. Lot of waste as I didn't spray enough due to our really rainy spring.

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    Quote Originally Posted by Sparkyprep View Post
    I actually like the canned ones more than fresh.
    I actually ate several chunks that had been in the syrup but before they were canning. They were awesome warm. I could seem them served warm over a slice of pound cake during a cold winter night

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    I am surprised no one in this place said to "still" em...

    http://www.clearcreekdistillery.com/...lear-brandies/

    Our Pear Brandy is made in the tradition of France’s classic Eau de Vie de Poire Williams. Bartlett pears grown just an hour away in the Hood River Valley are crushed at their absolute peak of ripeness. This whole fruit mash is carefully fermented, and the spirit is distilled in our German-made pot stills. It takes 20 pounds of pears to make one 750ml bottle of Pear Brandy. The pear nose is intense, the taste is strong, but pure, and the aftertaste is clean with a surprisingly strong taste of pear. It is lovely served chilled.
    OR...

    https://commonsensehome.com/how-to-make-pear-wine/

    When life gives you too many overripe pears, it's time to learn how to make pear wine. This wine recipe is dry, with a light pear flavor, and is a good use for very ripe and lightly damaged pears.

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    Haven't had much time to can lately. Made a batch of pear jam yesterday. Wasn't bad a little sweet. I will probably make another batch and try another recipe. The pears are really ripe now so I would assume that is part of the extra sweetness,

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