Before the invention of hard cinnamon-sugar candies, whole spices were used instead. Of course, the specific selection of components is up to the maker. We chose to use only dried spices, but curls of fresh citrus zest would also work well; both orange and lemon seem like good choices. Peeled slices of fresh ginger are also nice for extra zip. Furthermore, for a little bit of color, a few fresh cranberries may be added to each jar. To get more heat, try adding some black peppercorns. And of course it’s always alright to add up to a tablespoon of liquor to each jar, if desired.
If you’d like to make these pears as an activity with children, it’s perfectly alright to put the spices and pears into the jars cold (and dry) and then pour syrup over them. This is called raw-packing. They may then be treated for 25 min in a boiling water canner, or 30 min for quarts, rather than the slightly shorter processing times for hot-packed pears (20, 25 respectively).
If the pears are not to be processed in a canner, allow them to cool to room temperature and store them in the fridge for up to a month. If they are undisturbed, they may last longer than that. Canned pears will keep for at least a year, unopened.
Here is our canning video: [ Ссылка ]
You can find the guide here: [ Ссылка ]
Makes enough for 4 pint jars.
Equipment:
• 4 (or more) pint jars with lids (new inserts if canning)
• medium to large saucepan
• stock pot or canner if canning the pears
Ingredients:
6 ea pears cored, cut into sections or chunks
4 cup water
1 1/2 cup sugar
2 ea cinnamon stick broken in half, one half per jar
4 ea star anise pods whole, one per jar
20 ea allspice berries whole, 5 per jar
tiny amount cloves I use a bit of the dust from my jar of whole cloves
1-4 Tbsp liquor
Procedure:
1. If following the hot-pack method, prepare the jars, and place all the spices and sugar into the saucepan along with the water, and bring to a simmer.
a) If using the raw-pack method, just put the sugar and water together in the saucepan, and divide the spices up between the prepared jars.
2. While the syrup is coming to a simmer, ensure the pears are clean, peel them if desired, then cut them in half to remove their cores, and cut them into sections or chunks.
3. Once the pears are prepared and the syrup is simmering, place the pear pieces into the syrup, letting it just come to a simmer before turning off and starting to place the pears and syrup into the prepared jars.
a) If using the raw-pack method, the pear pieces go into the jars atop the divided spices, and then the simmering syrup is poured over them.
4. Once the jars are full of pears and syrup, leaving about a half-inch of headspace in each jar, either process them in a canner, or let them cool and then store them in the refrigerator.
Music: [ Ссылка ]
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