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I love this recipe since at the beginning of the instructions from the BHG Can It! book it tells you how to make a great vinaigrette using this recipe once it's canned. I will post the vinaigrette at the bottom.Technically this is not really a conserve as they normally have some kind of nuts. You could add 1/2 cup of walnuts, pecan, or almonds to the recipe at the end just before you ladle them in to the jars. 

Thank you to Whitney for sharing her fantastic jar she made for the recipe!

Pear and Cranberry Conserve

6 medium to large firm Bartlett or Bosc pears (3lbs)

1 16 oz of cranberries (you can use frozen but thaw them first)
4 cups sugar
1 1/4 cup water 
2 T. bottled lemon juice
2 T. finely shredded orange peel
1/8 t. ground cinnamon
1/8 t. ground allspice

Preparation: Prepare 7 half pint jars, lids, and rings. Sterilize the jars and keep them in the hot water till it’s time for processing. Make sure to fill your water bath canner and get the water to a simmer. Peel, core, and chop pears. 

Cooking: In a large stainless steel or enameled dutch oven combine all the ingredients. Bring to a boil gently, stirring frequently, for 20 to 25 minutes until the mixture is thickened and sheets off a spoon. See spoon method on the bottom of this page. Remove from heat.
Canning cranberries and pears
Shrink Labels are Fantastic
Available at the SB Canning Store!

Filling the jars:  On a dishtowel place your hot jars and using your funnel in each jar fill  leaving  1/2”  headspace.  Remove air bubbles and refill to the proper headspace if necessary. Taking a clean papertowel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal. Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".


Processing: Make sure your rack is on the bottom of the canner and place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up. Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 10 minutes. When complete turn off the heat and remove the cover and let the jars sit for another few minutes. Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.

Sealing: Sometime in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.

For the vinaigrette: Whisk together 1/4 cup Pear and Cranberry Conserve, 2 T. white balsamic  vinegar, and 1 T. olive oil. Serve over mixed greens.

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