Tobacco Blossom

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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!

Canning Pear Juice

 

I started off by cooking sliced pears in a little bit of water (a full pot of sliced pears with about 1-2 inches of water at the bottom). I cooked them with a lid on (stirring occasionally) until they were slightly mushy. At that point I set up my kitchen aid mixer with the juicer attachment and put all the fruit through there. This went alot faster than I thought! Addie loved watching all the juice and pulp fall into the gallon jar.

Then I used a fine strainer and strained out the juice from the pulp (so I could add the pulp to the Apple Pear Sauce!). I started with 2 gallons of Pear pulp and juice and ended up with 1 gallon of each after the juice was strained from the pulp.

I prepared my stove top with my water bath canner while also getting the lids sterilized in hot water. With my jars all sterilized I put them in the oven to keep hot and sterile.

The juice is placed in a large pot over medium high heat (stirring regularly) until boiling. Lemon Juice and Sugar is not completely necessary, but I added a couple squirts of lemon juice and about a cup of sugar to the pot to help with preservation and color.

Pour the boiling juice into sterilized jars and water bath for 20 minutes.

Let the jars set overnight to cool and seal and they are ready to clean, label and store!

Apples and Pears!

My cousin brought over 35+ lbs of Apples and 45+ lbs of Pears that had fallen from their fruit trees and were in immediate need of canning. We worked all day and after she left I even worked into the night to get all this done and ready for storage! It was alot of work, but extremely fun!! I didn't get very many good step by step pictures because we were more focused on trying to figure out what we were doing and keeping the kids from taking a bite out of each and every apple and pear :)

When we first started we had extremely different plans for the apples and pears, but as the coarse of the day unfolded, so did our plans! We had plans to make mostly pear slices out of the pears, but they were very ripe and extremely hard to peal...as well as we were running out of time. So we made as many jars of pear slices as we could and then used the rest to add to the apple sauce and make apple pear sauce (DELIGHTFUL!). Also some pear juice that is "extremely delicious", at least that was Henry's assessment :)

Apple Pear Sauce - 9 Quarts

Pear Juice - 5 Quarts

Apple Slices - 8 Quarts

Pear Slices - 6 Pints, 1 Half Pints

Apple Butter - 1 Quart, 2 Pints, 2 Half Pints