Pearsauce

 

I had some pears that went soft before I could get them canned.

I think they went soft when I went outside to do chores. It seemed to happen really fast.

 

 

 

Since they were almost too soft to even peel, I decided to turn them into pearsauce. While I don’t usually just sit down to a bowl of applesauce, I have several recipes that call for it. I don’t know why pearsauce wouldn’t make a nice substitute.

So I thought I would try a Sauce Master Food Strainer.

I really didn’t know quite what to expect.

 

 

It worked beautifully :)

 

The pear meat came out of the front.

 

 

 

And the pits and skins came out of the end.

There was a bit of an issue with some of the pits coming around and mixing with the meat, so you have to watch that.

 

 

My dad has been up visiting for a few days. So I put him to work :)

 

 

 

 

 

So Dad supervised the pear input and output.

Heather turned the crank.

I washed the pears, separated them, and ran around looking for chocolate :)

 

 

 

 

This is the sauce that we wound up with.

For applesauce, sugar is optional, but recommended at 1/4 cup per pound. I think that translates roughly into 1/2 c. per quart.

I just added sugar to taste, so it’s not super sweet, and should be perfect for baking.

 

Fill water bath canner half way full of water and start it heating.

Bring pearsauce to a boil.

 

 

 

Get lids into hot, almost boiling, water. Put clean jars into hot water to start warming up.

 

You can add spices into your pearsauce if you like, such as cinnamon, nutmeg, allspice or cloves. But since this will primarily be used for baking purposes, I opted to just leave it plain.

Ladle pearsauce into hot jars.

 

 

 

 

Wipe off jar edge with clean damp cloth or napkin.

 

 

 

 

 

 

Set hot lid on top of jar and secure with ring.

 

 

 

Place prepared jar into elevated rack in canner.

Water in canner should be steaming.

 

 

 

Once your rack is full, immerse rack into hot water.

Bring water to a boil. Once is has started to boil, start timing. Process pints and quarts for 20 minutes.

Remove from heat. Remove canner lid and allow jars to set for 5 minutes before removing from canner.

 

As my pearsauce started to cool, it started to separate within the jars. I inverted the jars and by the time they were completely cool, the pearsauce had stabilized and is no longer trying to separate.

But it should be a great way to not waste pears :) I’m looking forward to pearlets and cotlets (instead of applets and cotlets) this year :)