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.
The pear meat came out of the front.
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.
Heather turned the crank.
I washed the pears, separated them, and ran around looking for chocolate
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.
Bring pearsauce to a boil.
Get lids into hot, almost boiling, water. Put clean jars into hot water to start warming up.
Ladle pearsauce into hot jars.
Place prepared jar into elevated rack in canner.
Water in canner should be steaming.
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