Best Mama Shofs Pear Pickles Recipes

PEAR PICKLES

Steps:

• As you prepare the pears add them to the fruit fresh bath.
• Tie pickling spice, cloves and ginger root in a spice bag.
• Prepare liquid by combining the spice bags, sugar, water, vinegar and lemon slices in a large stainless steel or enamel saucepan.
• Bring to a boil, cover and boil gently for 5 min.
• Transfer pears to pickling liquid to create a single layer.
• Cook 7 minutes.
• Remove and place in a large bowl.
• Repeat until all pears are cooked.
• When all the pears are cooked pour the pickling liquid over them.
• Cover and let stand 12-18 hours-in a cool place.
• Pack pears in clean hot jars-remove spice bags and bring liquid to a boil.
• Pour over pears leaving 1/2 inch head space.
• Seal and process 15 minutes at altitudes up to 1000 feet.

GRANDMA'S PEAR PRESERVES

Steps:

• Sterilize jars and lids in boiling water for at least 10 minutes. Let simmer while making jam.
• In a large saucepan, combine pears, water, and lemon juice. Cover, and simmer for 10 minutes. Stir in pectin, and bring to a full boil. Stir in the white sugar, and continue boiling and stirring uncovered for 1 minute, until sugar is dissolved. Remove from heat, and stir in brown sugar, allspice, and nutmeg.
• Quickly fill jars to within 1/2 inch of the top. Wipe rims clean, and top with lids. Process jars in boiling water for 10 minutes to seal.

SPICED PICKLED PEARS

Steps:

• Put the vinegar, sugar, ginger, cinnamon, and allspice berries into a large pan over low heat, stirring until the sugar has dissolved, then bring to a boil. Turn down the heat to a simmer.
• Meanwhile, start peeling the pears, keeping them whole and with stems attached. Stud each pear with 2 or 3 cloves and add to the hot vinegar. Simmer the pears very gently for 15 to 25 minutes, until they are tender but not too soft. Remove with a slotted spoon and pack them into warm, sterilized jars (see p. 21).
• Bring the spiced vinegar syrup to a boil and boil for 5 minutes, then strain it over the pears. Cover the jars with vinegar-proof lids (see p. 22). Keep for at least 1 month before using. Use within 1 year.
• Different spices can be used - try cardamom and coriander, with a flake or two of dried chile.
• Plunge 2 1/4 pounds of peaches into a pan of boiling water for 1 minute, then remove. Immerse them in cold water briefly, then peel. Proceed as for the pear recipe, but simmer the peaches for only 3 to 4 minutes.
• Prick 2 1/4 pounds of crab apples all over with a needle or skewer (this will prevent the skins bursting). Use well-colored ornamental varieties.

PICKLED PEARS

Steps:

• Soak pears in water& fruit fresh/lemon juice to keep from browning.
• Tie pickling spice, ginger and cloves in a spice bag.
• Prepare liquid-combine spice bag, sugar, water, vinegar and lemon slices in a large stainless or enamel pot.
• Bring to a boil, cover and boil for 5 min.
• Add enough pears to create a single layer in liquid and poach for 7 min-drain with slotted spoon and place in a large bowl.
• Repeat until all pears are poached.
• Pour the liquid over poached pears, cover and let stand 18-24 hours in a cool spot.
• Remove pears and discard spice bag and lemons.
• Bring liquid to a boil.
• Pack pears into clean, hot jars.
• Pour boiling liquid to cover leaving 1/2 inch head space.
• Remove bubbles and seal.
• Process in a boiling water bath for 15 minutes at altitudes up to 1000 feet.

PEAR PRESERVES

Steps:

• In a stockpot, combine pears, sugar, water and lemon juice; bring to a boil. Cook, uncovered, 1-1/2 to 2 hours or until mixture reaches a thick, spreadable consistency. , Remove from heat. Ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

MAMA'S PEAR PRESERVES

Steps:

• 1. Peel, core and slice pears. Place in large bowl and cover with sugar. Let set overnight or 6 to 8 hours.
• 2. When ready to cook; slowly cook over low to medium heat until the syrup thickens and turns an amber color. This will take a few hours. You can test the syrup by dropping a little on a plate; tilt plate to see if it is thick like syrup and not runny like water.
• 3. As soon as the amber color occurs and the syrup is thick enough, spoon/ladle the pears and syrup into clean jars; tighten lids. As the jars cool they will seal.
• 4. My mom never did processed her preserves in a hot water bath but I do: Start by sterilizing jars and lids. This takes a little while, so I start this 1st. I place my clean jars in my canner and cover with hot water. Bring this to a boil and boil for at least 10 minutes. Remove jars when ready to use. Pour some of the boiling water from jars back into canner and keep the water boiling so you will be ready to process jars of jam. In another small pot; sterilize lids in gently boiling water. Ladle hot jam into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims of the jars, cover with lids, and screw bands on until just barely tight. Place jars on rack in pot and cover completely with boiling water. Cover pot; boil over high heat for 10 minutes. Turn off heat, uncover pot, and allow jars to rest in water for five minutes. Remove jars from pot and allow them to rest undisturbed on countertop for six hours or overnight. Preserved jam will keep for up to one year in a cool, dark place. Unpreserved jam will keep in the refrigerator for about six months.

MAMA SHOF'S PEAR PICKLES

Steps:

• 1. Boil the above ingredients together for 10 minutes.
• 2. Put pears in and only bring to a boil. Let stand overnight. Drain, save and reboil vinegar mixture, add pears. Bring to a good boil and seal. I remember her pickles being a little on the crunchy side and they were absolutely wonderful.