This afternoon I thought about doing some extracts since I had seen Well Preserved do a lemon extract that was very similar to the Vanilla extract I did with the canning group at our last meeting. Last night I did the lemon extract and also orange.
Lemon or Orange Extract
- 1 cup Vodka
- peel from one large lemon or one medium orange
- Using a vegetable peeler remove the rind from the lemon or orange and julienne the rind into thin strips.
- Add the strips to a 1/2 pint jar and then add the vodka.
- Clean the rim and add the lids and rings. Store the jars in a dark cool place and shake the jar once a day for a month.
- Before you use the extract make sure you shake the jar first but you should have a vibrant extract within six months. The extract will last indefinitely.
Cinnamon & Vanilla Pears in Light syrup
- 5 lbs Bartlett Pears, peeled and sliced
- 2 T. lemon juice
- 2 cups water
- 2 pc. 2 Vanilla Beans (cut and split into 4 pieces)
- 2 sticks Cinnamon (break into 4 pieces)
- 2 cups sugar
- 4 cups water
- In a large bowl put in 2 cups of water and the lemon juice. As you are slicing your pears put them into the water to prevent the pears from turning brown. You can also buy the citrus acid from Ball but I prefer to save the money on other things.
- Prepare and sterilize 8 pint size jars. This recipe works better with wide mouth jars, but I used what I had in my pantry. In a dutch oven or stainless steel pot combine the sugar and 4 cups of water.
- Cook on high and continue to stir until the sugar is dissolved.
- Turn down to low and pack your hot jars with the pears. The easiest way is the tilt the jar using an oven mit and pack them in sideways. Try to maximize the space in the jar. To each jar add either a vanilla bean or cinnamon stick.
- Using a jar funnel and ladle fill the jars with the light syrup. Make sure to use your rubber spatula then to remove any air from the jar and ladle additional syrup to fill to 1/2" headspace.
- Clean the rims with a wet paper towel or cloth and put on sterilize lids and rings. Process in a water bath for 15 minutes at a full boil.