Pears - Halved Recipe
Yield: 1 RecipeRecipe by luhu.jp
Ingredients:
2 -1/2 pounds: per quart.,
Directions:
Quantity: An average of 17-1/2 pounds is needed per canner load of 7
quarts; an average of 11 pounds is needed per canner load of 9 pints.
A bushel weighs 50 pounds and yields 16 to 25 quarts--an average of
Quality: Choose ripe, mature fruit of ideal quality for eating fresh
or cooking.
Procedure: Wash and peel pears. Cut lengthwise in halves and remove
core. A melon baller or metal measuring spoon is suitable for coring
pears. To prevent discoloration, keep pears in an ascorbic acid
solution. Prepare a very light, light, or medium syrup or pack pears
in apple juice, white grape juice, or water. Raw packs make poor
quality pears. Boil drained pears 5 minutes in syrup, juice, or
water. Fill jars with hot fruit and cooking liquid, leaving 1/2-inch
headspace. Adjust lids and process. Processing directions for canning
pears in a boiling-water, a dial, or a weighted-gauge canner are
given in Table 1, Table 2, and Table 3.
Table 1. Recommended process time for Pears, halved, in a
boiling-water canner.
Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 -
1,000 ft: 20 min.
1,001 - 3,000 ft: 25 min.
3,001 - 6,000 ft: 30 min.
Above 6,000 ft: 35 min.
Style of Pack: Hot. Jar Size: Quarts. Process Time at Altitudes of 0
~ 1,000 ft: 25 min.
1,001 - 3,000 ft: 30 min.
3,001 - 6,000 ft: 35 min.
Above 6,000 ft: 40 min.
Table 2. Process Times for Pears, halved, in a Dial-Gauge Pressure
Canner.
Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time: 10
minutes. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb.
2,001 - 4,000 ft: 7 lb.
4,001 - 6,000 ft: 8 lb.
6,001 - 8,000 ft: 9 lb.
Table 3. Process Times for Halved Pears in a Weighted-Gauge Pressure
Canner.
Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time: 10
minutes. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 5 lb.
Above 1,000 ft: 10 lb.
======================================================= ===== * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias
Source from luhu.jp
quarts; an average of 11 pounds is needed per canner load of 9 pints.
A bushel weighs 50 pounds and yields 16 to 25 quarts--an average of
Quality: Choose ripe, mature fruit of ideal quality for eating fresh
or cooking.
Procedure: Wash and peel pears. Cut lengthwise in halves and remove
core. A melon baller or metal measuring spoon is suitable for coring
pears. To prevent discoloration, keep pears in an ascorbic acid
solution. Prepare a very light, light, or medium syrup or pack pears
in apple juice, white grape juice, or water. Raw packs make poor
quality pears. Boil drained pears 5 minutes in syrup, juice, or
water. Fill jars with hot fruit and cooking liquid, leaving 1/2-inch
headspace. Adjust lids and process. Processing directions for canning
pears in a boiling-water, a dial, or a weighted-gauge canner are
given in Table 1, Table 2, and Table 3.
Table 1. Recommended process time for Pears, halved, in a
boiling-water canner.
Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 -
1,000 ft: 20 min.
1,001 - 3,000 ft: 25 min.
3,001 - 6,000 ft: 30 min.
Above 6,000 ft: 35 min.
Style of Pack: Hot. Jar Size: Quarts. Process Time at Altitudes of 0
~ 1,000 ft: 25 min.
1,001 - 3,000 ft: 30 min.
3,001 - 6,000 ft: 35 min.
Above 6,000 ft: 40 min.
Table 2. Process Times for Pears, halved, in a Dial-Gauge Pressure
Canner.
Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time: 10
minutes. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb.
2,001 - 4,000 ft: 7 lb.
4,001 - 6,000 ft: 8 lb.
6,001 - 8,000 ft: 9 lb.
Table 3. Process Times for Halved Pears in a Weighted-Gauge Pressure
Canner.
Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time: 10
minutes. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 5 lb.
Above 1,000 ft: 10 lb.
======================================================= ===== * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias
Source from luhu.jp