About Me

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My tremendously supportive husband & I have 3 wonderful children, 1 dog, 12 laying hens, 2 dairy goats, 3 bee hives, and a 2000 sq foot vegetable garden on a small 1/4 acre lot in the city. In the center of it all is our small 1,000 sq foot house purchased in 2008 as a foreclosure that we fully renovated to host our growing family, home school adventures, and small home business (CozyLeaf.com). We have a desire to learn a path to self sufficiency finding ways to be good stewards of the resources God has given us. We want to learn to live with less as we laydown roots to our little homestead.

Monday, September 13, 2010

Canning Apple Pear Sauce

 After cooking and juicing all the apples and pears and straining all the juice from the pulp, I canned the pear juice and got ready for canning the apple pear sauce! The pears had a lot of excess juice, but the apples were fairly thick and didn't need to be strained.

 I stirred together all the pear and apple pulp and added a few squirts of lemon juice and about 1 cup of sugar to the 3 gallons of apple pear sauce. I did my best to bring it to a boil, but the sauce was very thick and it was producing boiling hot bubbles that would fling apple pear sauce all over my kitchen...So I kept the lid on the pot and stirred with caution!!

I filled hot sterile jars with hot apple pear sauce and placed on sterilized lids and rings.

Canned the jars in a water bath canner for 20 minutes.
Then I left the jars to seal and cool overnight and they were ready to be cleaned, labeled and stored in the morning!

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