pear butter in a crock pot... and pumpkin butter...mmmmm

[chiknmama]

Heya all -

Imade the apple butter in the crockpot from the recipe over at BYC. I got a bunch of pears from the flea market the other day and I want to make pear butter the same way - I was wondering if anyone here has a tried and true recipe for it.

I figured I would do the pears like the apples (peel and core, chop, etc...) but wondered what spices to put in, and what liquid - if any. I added a little apple cider to the apple butter, and it worked great.

Peace - (and thanks in advance)
Meriah

 

[roosmom]

Good idea, mmm pear butter. If I were you I would browse for some different pear recipes and see what they use for spices. Like baked pears, etc. That should give ou a good idea. Send me some when you are done, lol. oh yeah, would like some of that apple butter too. Trade ya for some plums!

 

[chiknmama]

Good idea, mmm pear butter. If I were you I would browse for some different pear recipes and see what they use for spices. Like baked pears, etc. That should give ou a good idea. Send me some when you are done, lol. oh yeah, would like some of that apple butter too. Trade ya for some plums!

I did find one recipe - didn't have orange juice, so I used soem apple cider and orange extract, - hope it turns out good, tee hee.

I also made pumpkin butter MMMMMMMMM. Got that done and canned already, if it's a hit I'll have to make a ton more, because everyone here likes pumpkin.

I still need to make pumpkin fudge - maybe when I have an entire day to play in the kitchen.

I'll let folks know if the pear butter turns out good, and if it does, I'll post the recipe I used.

Peace -
Meriah

 

[chiknmama]

PUMPKIN BUTTER - makes 5--- 1/2 pint jars

Pumpkin Butter ##see my notes after recipe

1 (29 ounce) can pumpkin puree, approx. 3 1/2 cups
3/4 cup apple juice
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1 1/3 cups brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg

Juice of half a lemon (to raise acidity for hot water canning - omit if you're freezing and don't wish to add it. I used 2 TBSP lemon juice)

1. Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently. Adjust spices to taste. Stir in lemon juice, or more to taste.
2. Once cool, pumpkin butter can be kept in an airtight container in the fridge.
To preserve: Spoon hot pumpkin mixture into hot jars, filling to within 1/4 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in a boiling water bath for 10 minutes.

##I used 2 TBSP lemon juice instead of fresh squeezed lemon - and I used only 1 cup brown sugar because all I had was dark brown sugar, not light brown. I also used pumpkin pie spice, rather than the seperate spices. I used about 1TBSP of Pumpkin Pie Spice.

There is also a recipe with white sugar, might be more pumkiny- never tried either, but the above recipe tasted pretty darn good right off the spoon when I was "testing" it.

Pumpkin Butter alternate recipe
makes 5 --- 1/2 pints
1 (29 ounce) can pumpkin puree
3/4 cup apple juice
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1 1/2 cups white sugar 2 teaspoons ground cinnamon
1 teaspoon ground nutmeg

(add the lemon juice if canning in HWB canner)

DIRECTIONS
1. Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.
2. Spoon hot pumpkin mixture into hot jars, filling to within 1/4 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.
3. Process in a boiling water bath for 10 minutes

 

[MrsCountryChick]

I have the Ball Blue Book & here's the Pear Recipes:

Pear Preserves

3 cups sugar, divided
3 cups water
6 medium cored, pared, hard, ripe pears, cut in halves or quarters (about 2 pounds)
1/2 cup thinly sliced lemon (about 1 medium)

Combine 1 1/2 cups sugar and water in a large sauce pot. Cook rapidly 2 minutes. Add pears and boil gently for 15 minutes. Add remaining sugar and lemon, stirring until sugar dissolves. Cook rapidly until fruit is transparent, about 25 minutes. Cover and let stand 12 to 24 hours in a cool place. Pack fruit into hot jars, leaving 1/4 inch head space. Cook syrup 3 to 5 minutes, or longer if too thin. Pour hot over fruit, leaving 1/4 inch head space. Adjust caps. Process 20 minutes in boiling water bath. Yield: about 5 half pints.

Note: If Seckel pears are used, preserve whole with stem intact. Kiefers should be stored in a cool, cry place from 3 to 5 weeks before using. A piece of preserved ginger may be added to each jar.



Brandied Pears

10 pounds ripe, unblemished pears
3 pounds sugar
4 cups water
3 cups brandy

Pare, halve and core pears. Combine sugar and water to make syrup. Cook pears in syrup one layer at at time, until just tender, about 5 minutes. Place cooked pears in a large bowl; set aside. After all pears are cooked, continue cooking syrup until thickened, about 15 minutes. Remove from heat. Add brandy. Use white brandy for a clear syrup, but any brandy will flavor the fruit. Pack hot into hot jars, leaving 1/4 inch head space. Pour hot syrup over pears, leaving 1/4 inch head space. Remove air bubbles. Adjust caps. Process 15 minutes in a boiling water bath. Yield: about 4 quarts.



Pear Butter

2 quarts pear pulp (about 20 medium)
4 cups sugar
1/3 cup orange juice
1 teaspoon grated orange rind
1/2 teaspoon nutmeg

To Prepare Pulp: Quarter and core pears. Cook until soft, adding only enough water to prevent sticking. Press through a sieve or food mill. Measure pulp.

Add remaining ingredients; cook until thick, about 35 minutes. As mixture thickens, stir frequently to prevent sticking. Pour hot into hot jars, leaving 1/4 inch head space. Adjust caps. Process pints and quarts 10 minutes in boiling water bath. Yield: about 4 pints.



Cinnamon Pears in Apple Juice

1 to 1 1/2 pounds pears per pint
Cinnamon sticks
Unsweetened apple juice

Peel peas; cut into halves and core. Treat to prevent darkening. Rinse and drain. Cook a few pears at a time in water until heated through. Drain. Pack hot into hot jars, leaving 1/2 inch head space. Place 1 cinnamon stick in each jar. Heat apple juice just to boil. Pour hot over pears, leaving 1/2 inch head space. Remove air bubbles. Adjust caps. Process pints 20 minutes in boiling water bath.



Pears

5 pounds pears
4 cups water
2 cups sugar

Wash pears. Cut into halves or quarters; core; and pare. Treat to prevent darkening. Drain. Combine water and sugar in a large sauce pot. Simmer until sugar dissolves, stirring frequently. Cook pears 5 to 6 minutes in hot syrup. Pack hot into hot jars,leaving 1/2 inch head space. Pour hot syrup over pears, leaving 1/2 inch head space. Remove air bubbles. Adjust caps. Process 20 minutes in boiling water bath. Yield: about 4 pints.



Pear Relish

10 1/2 pounds pears, peeled, cored and chopped
6 cups chopped onions (about 6 medium)
6 cups chopped sweet red peppers (about 6 medium)
6 cups chopped sweet green peppers (about 6 medium)
1 bunch celery, chopped, discard leaves and coarse stalk
3 cups sugar
1 tablespoon allspice
1 tablespoon salt
5 cups vinegar

Combine all ingredients and let stand overnight. Bring mixture to a boil. Pack into hot jars, leaving 1/4 inch head space. Adjust caps. Process 20 minutes in boiling water bath Yield: about 9 pints.



I haven't tried any of these recipes..Yet...no pears ripe. But they look like good recipes. Happy Canning

Hope this helps

 

[MrsCountryChick]

Here's some info from BYC that I came accross that makes me (a newby to canning) Waaay to scared to can anything pumpkin:

You can can cubed pumpkin, but not the puree. Pumpkin puree is too thick to ensure that all possible spores have been destroyed.
Here: http://www.fcs.uga.edu/pubs/current/FDNS-E-P.html

 

[me&thegals]

So, what do you all use your pumpkin butter for? I've never had it but love pumpkins and squash and have enormous varieties of each that I'll want to use up...

 

[roosmom]

Good idea, mmm pear butter. If I were you I would browse for some different pear recipes and see what they use for spices. Like baked pears, etc. That should give ou a good idea. Send me some when you are done, lol. oh yeah, would like some of that apple butter too. Trade ya for some plums!

I did find one recipe - didn't have orange juice, so I used soem apple cider and orange extract, - hope it turns out good, tee hee.

I also made pumpkin butter MMMMMMMMM. Got that done and canned already, if it's a hit I'll have to make a ton more, because everyone here likes pumpkin.

I still need to make pumpkin fudge - maybe when I have an entire day to play in the kitchen.

I'll let folks know if the pear butter turns out good, and if it does, I'll post the recipe I used.

Peace -
Meriah

UUUMMMM I think you forgot to ask for my address, ROTFL

 

[chiknmama]

So, what do you all use your pumpkin butter for? I've never had it but love pumpkins and squash and have enormous varieties of each that I'll want to use up...

Use it like apple butter - on toast, crackers, on a spoon

btw - I also have a pumpkin fudge recipe I been meaning to try. I've had it before when someone else has made it - tastes just like pumpkin pie. Let me know if ya want it


Peace -
Meriah

 

[chiknmama]

Here's some info from BYC that I came accross that makes me (a newby to canning) Waaay to scared to can anything pumpkin:

You can can cubed pumpkin, but not the puree. Pumpkin puree is too thick to ensure that all possible spores have been destroyed.
Here: http://www.fcs.uga.edu/pubs/current/FDNS-E-P.html

Yeah, I read that article, too - that is what the lemon juice is for - not a guarantee, even then, I suppose. I used store bought canned pumpkin pure', so I sort of assume it was pressure canned (into the store can) and is probably already "clean".

If you don't want to can it, you can always freeze it, or make small batches and refrigerate. This recipe only makes 5 half pints, so it is a small enough batch to fit in your fridge.

peace -
Meriah