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The dreaded "is this safe?" question

Posted by gardengalrn 5KS (My Page) on
Wed, Oct 9, 13 at 19:43

A friend at work gave me a jar of pear butter that she had made. It was out of this world delicious! I have some pears to work and called for her recipe. I had looked in all my canning books but the recipes I found were not including the pineapple like hers did. She said to use 9 cups of chopped pears, equal amounts of sugar, a "splash" of bottled lemon juice and a can of drained crushed pineapple. Process in BWB for 10 minutes. Does this sound appropriate?


Follow-Up Postings:

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RE: The dreaded "is this safe?" question

Not a problem. Sounds delicious.

Carol


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RE: The dreaded "is this safe?" question

Pineapple is probably more acidic than pear. So it shouldn't be a problem.


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RE: The dreaded "is this safe?" question

Thanks so much! I'm working on it right now ;)


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RE: The dreaded "is this safe?" question

I have run into surprise bonanzas of pineapples on occasion like produce auctions. Didn't hesitate to can them up since they are so acidic. They were soooooooo good. Just sayin'


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RE: The dreaded "is this safe?" question

To me, it would be too sweet. Others might love it, but I would use the pineapple and pears, and if picked right, it should be sweet enough.


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RE: The dreaded "is this safe?" question

My butter turned out more like jam but still delicious. It IS pretty sweet but I love it on bisquits more than plain old toast and it seems the bisquits seem to have enough salty taste to take it. I've also used some mixed with various things for a cooking marinate for meat and chicken. YUM!


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RE: The dreaded "is this safe?" question

That proportion of sugar is akin to jam as opposed to a butter, which is the lowest-sugar of all traditional preserves.

However, it's the old "What's in a name" conundrum. If it works for you, that's what matters.

I do intend to try this at some point in the future.

Carol


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