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| Does anyone have experience canning Asian pears? Using the standard pear canning recipe from the NCHFP site? And if so, how did they turn out? |
Follow-Up Postings:
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| Asian pears are a low-acid fruit and so require the addition of some acid. NCHFP provides specific instructions for canning them. Dave |
Here is a link that might be useful: canning asian pears
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| I have canned them and they were really good. |
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- Posted by kathy_in_washington Zone 8 Sequim,WA (My Page) on Sat, Sep 7, 13 at 6:40
| Linda Lou, we're also Washingtonians, but in the northwest, not southwest like you. And here I am with three Asian pear trees LOADED with fruit that will be ripening sometime soon. Because we're much cooler up here, our season is stretched out. How did you peel your pears? And did you slice them in quarters or smaller pieces, or just in halves? How RIPE were they when you canned them? Hot pack or Cold pack? Light syrup? Any information you or anyone can share with me would be great. I just don't know how to use all of these! |
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| Kathy did you check out the link I posted above? It covers many of your questions. Hot pack is the only option, ripe/mature fruit, halves or slices, etc. They are easy to peel with a potato or fruit peeler. Dave |
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| I just used a knife and peeled them. Then cut into quarters. I used 4 cups of water and 2 cups sugar on them. They stayed more firm that way. Have you tried drying them ? I haven't yet, but I am sure they would be good. |
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- Posted by kathy_in_washington Zone 8 Sequim,WA (My Page) on Sat, Sep 7, 13 at 15:18
| Yes, Dave, I did check out the NCHFP website, and it was informative, of course. However, it's always great to have some feedback from someone who's actually MADE them. Linda Lou cut them in quarters, so I'm sure I will also do that. I will make a similar light syrup, which is the standard for canning pears and I'll be adding the required lemon juice. I just wasn't certain how "good" they'd be canned. As for drying them, I think I wil try that also. I have a lovely Excalibur dehydrator and one of those Apple-Peeler-Corer-Slicer gadgets. So that should work beautifully preparing the 1/4 inch slices for dehydrating. Thank you for all the input. |
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| I haven't canned asian pears, but I have cooked them in a pie, cobbler, etc., and they are amazing! When cooked they have this carmelly flavor, way more intense than when raw. And I don't mean I let them get brown :). I think they will be great canned :). They also keep well raw, till January or February in a cool place, in my experience. |
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