Tag: home canning

This image contains two pictures. The first picture is of green pears. The second picture is of mason jars with a chunky pear filling. The text says, "Canning Pear-Roasted Garlic Preserves!"

Canning Pear-Roasted Garlic Preserves

This is a delicious and unique preserve to make with pears! It “pears” (pun intended) perfectly with pork and chicken as a savory marinade or sauce!

As an Amazon Affiliate, I earn from qualifying purchases at no additional cost to you.

What Do I Need To Make Pear-Roasted Garlic Preserves?

To make this pear butter you need jars, clean, new lids, and bands! If haven’t read my post about my favorite canning supplies, I recommend taking a look for items that will make canning this recipe easier!

I modified the original recipe, but, if you’re following the original, then you will also need pectin.

Recipe Video

Recipe

Recipe adapted from The All New Ball Book Of Canning And Preserving.

Ingredients

Instructions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Wrap garlic in foil and place on baking sheet.
  3. Add pears to baking sheet in a single layer.
  4. Bake in preheated oven for 25 minutes.
  5. Remove baking tray from oven and flip pears over. Sprinkle pears with 1/4 cup sugar.
  6. Place baking tray back in oven and bake for another 15 minutes.
  7. Place the foil pack with the garlic directly on your oven rack and remove the pears from the oven.
  8. Bake garlic for an additional 15 minutes.
  9. While garlic is baking, add pears and 1/4 cup water to a large, heavy-bottomed stock pot.
  10. Simmer until garlic is finished baking and cloves can be squeezed out.
  11. Add garlic and remaining ingredients to the stockpot with the pears.
  12. Use a potato masher to coarsely mash the garlic and pears.
  13. Heat over medium high heat until the gelling point is reached.
  14. Store the pear-roasted garlic preserves in the refrigerator or continue with canning instructions.

    15. Canning Instructions

  15. Fill clean, warm half-pint-sized jars with pear mixture, making sure to leave 1/4-inch headspace.
  16. Clean jar rim off to ensure no pear mixture is on it.
  17. Put a clean lid on and screw on band until fingertip tight.
  18. Put in water bath canner.
  19. Fill remaining jars until mixture is gone.
  20. Process in a water bath canner for 10 minutes, adjusting for altitude.
  21. Remove jars and set on towel or wooden cutting board to cool for 12-24 hours.
  22. Remove bands and check seals. If any jars failed to seal, store in refrigerator and use first.
  23. Wash jars and store without bands on.

More Posts For You

Photo contains two images. One image is of a sealed mason jars with a brown filling. The other is of green and yellows pears bunched together. The text says, "Canning Pear Butter with a hint of orange!"

Canning Pear Butter

Pear season is upon us, and this pear butter is a delicious treat! It’s cinnamon-y with a hint of orange and oh-so-delicious! If you have a steam juicer, this is a great way to use up the leftover pear pulp.

Another reason I love using the leftover pear pulp from the steam juicer is because most of the juice has been extracted. That means you don’t have to wait for hours for the pear butter to reduce!

Using Pulp From the Steam Juicer

If you have ever used a steam juicer, then you know that, after the juice is extracted from the fruit, you’re left with a ton of pulp! Most people recommend throwing it out, but, if you’re like me, then throwing out that pulp isn’t an option. That’s why I decided to make pear butter with it!

The concern with using leftover pulp from steam juicing is that there won’t be much flavor left. So, instead of letting my steam juicer run until there was absolutely no juice left in my pears, I took it off of the heat once the juice production started slowing down.

For another way to use leftover fruit pulp, check out my fruit leather recipe here!

Can I Change the Spices?

You may add up to 3 teaspoons of cinnamon, nutmeg, or cloves, or you can leave the spices out altogether!

As an Amazon Affiliate, I earn from qualifying purchases.

What Do I Need to Can Pear Butter?

To make this pear butter you need jars, clean, new lids, and bands! If haven’t read my post about my favorite canning supplies, I recommend taking a look for items that will make canning this recipe easier!

You will also need a food mill (I use one that attaches to my KitchenAid Mixer) and a steam juicer!

I also highly recommend purchasing either a steam canner or the Ball freshTECH Electric Water Bath Canner and Multi-Cooker, if you are interested in another way to save stovetop space or if you have a glass stovetop and don’t want to put a heavy canner on top of it. I use it exclusively for anything I water bath can. The best feature of this canner is that it can easily hold 12-14 half-pint jars!

Recipe Video

Recipe

Recipe adapted from the So Easy to Preserve Cookbook.

Ingredients

Instructions

  1. Put 2 quarts of milled pear pulp into a large stockpot.
  2. Heat over medium heat until warmed through.
  3. Add sugar, spices, and lemon and orange juice, stirring until sugar has dissolved.
  4. Lower heat to low to medium heat and stir continuously.
  5. Once pear butter has thickened and mounds on spoon, you are ready to store the butter in the refrigerator or continue with canning instructions.

    6. Canning Instructions

  6. Fill clean, warm jars with pear butter, making sure to leave 1/4-inch headspace.
  7. Clean jar rim off to ensure no butter is on it.
  8. Put a clean lid on and screw on band until fingertip tight.
  9. Put in water bath canner.
  10. Fill remaining jars until butter is gone.
  11. Process in a water bath canner for 10 minutes, adjusting for altitude.
  12. Remove jars and set on towel or wooden cutting board to cool for 12-24 hours.
  13. Remove bands and check seals. If any jars failed to seal, store in refrigerator and use first.
  14. Wash jars and store without bands on.