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| I looked at the NCHFP and it says that as long as you add bottled lemon juice to the jars, you can safely can asian pears in whatever syrup you want. In Korea, they like to stick black peppercorns in the quartered pears before poaching them. As long as I acidify, would it be safe to can these using the standard directions for Asian pears?
I also found an interesting recipe for poached Asian pears here:
After acidifying, would these be safe to can? I am worried about the dried red dates. |
Follow-Up Postings:
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- Posted by readinglady z8 OR (My Page) on Sun, Nov 6, 11 at 15:56
| I use the Oregon State document below. I believe it's the one the NCHFP cites. You can add peppercorns or any other dried herbs or spices to the jars. No problem. The dried red dates I think should be OK, assuming you only want to add a couple per pint. I wouldn't overdo it. The fruit is a higher pH and dried it's also of higher density, but that's compensated for with the acidification of the syrup and the fact that they're dehydrated. But keep in mind that's just my guess, nothing official whatsoever. Carol |
Here is a link that might be useful: Preserving Asian Pears
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| Thank you so much for your help, Carol. I probably should have mentioned that the red dates are jujubes. |
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- Posted by readinglady z8 OR (My Page) on Mon, Nov 7, 11 at 1:14
| Yes, I knew what they are. Jujubes have a pH of 5.2, so they're high, but so are Asian pears and that acidified syryp should be sufficient for both. Carol |
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