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rjinga

URGENT: Canning Question (canning in process)

18 years ago

I had a generous soul let me pick pears from her tree, my first inclination was to make pear relish...but I procrastinated, and the pears became too ripe...so, I cooked what I had, (first cored, quartered, peeled dark spots etc on some, but not all, boiled til really soft and then attempted to put through a makeshift seive...so after about the 3rd sifter full, I decided to take a short cut....(wait, it's not all bad)

I dumped pears, skins etc into the blender and blended on puree/liquify speed...what came out was almost like apple sauce consistency..but pears of course.

SOOOO, this (after a very long day) went into air tight pictures in the fridge....tonight I pulled it out tasted it, not spoiled still good, and I had found a recipe online for pear honey...the recipe called for 8 cups cut up peeled pears, 1 cup of unsweetened pineapple juice (this was used to keep it from sticking initially) and 8 cups of sugar, boil all together for 3-4 hours...I"m at the 3 hour mark now....

2QUESTIONS:

ONE: I used 8 cups of the puree of the pears, and 8 cups of sugar...I actually didnt take into consideration the fact that 8 cups of fruit will not make 8 cups of puree...

How can I amend this recipe to make this stuff the right consistency? Or can I just reduce it longer to make up for this factor? I hate to put more sugar in it...It's supposed to be the consistency of honey...some I took out when it was cooled, actually was pretty close, the stuff boiling now...not so thick...the recipe does say that the longer you boil it the thicker it will get.

Any ideas?

SECOND QUESTION: the recipe calls for a hot water bath for 10 minutes, I just dont have the time to do this, I also think that they will seal themselves?

BTW: I think it's actually going to turn out to be a very nice recipe.

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