Homestylepearsauce Recipes

HOME-STYLE PEAR SAUCE

Steps:

• Combine pears, water and lemon juice in a heavy bottomed 8-quart pan.
• Bring to a boil, stirring often.
• Reduce heat, cover and simmer until soft, stirring often (about 30 minutes).
• Add sugar and cinnamon, bring to a boil.
• If too chunky put it thru a food mill.
• Fill prepared hot jars with hot sauce, leaving 1/2-inch headspace.
• Gently run a narrow nonmetallic spatula between sauce and jars to release air bubbles.
• Wipe rims clean; top with hot lids, then firmly screw on bands.
• Process in boiling water bath for 15 minutes for pints, 20 minutes for quarts.
• You may want to change the amount of sugar depending on your taste.

PEAR SAUCE

Steps:

• In a medium saucepan with a lid, combine pears, 1/4 cup water, lemon zest, and 1/8 teaspoon coarse salt. Bring to a simmer over medium heat. Cover, and cook until pears are soft, 10 to 12 minutes. Uncover, and coarsely mash with the back of a spoon. Continue cooking until most of the liquid has evaporated, about 5 minutes.
• Transfer mixture to a food processor, and blend until smooth; add lemon juice and honey to taste. Serve warm, or let cool, then cover and refrigerate up to 1 week. Use as you would applesauce.

VANILLA PEAR SAUCE

Steps:

• Use a large 6 qt pot.
• Cut pears in half, core, peel and cut pears into large chunks.
• The pear chunks should fill the pot to 5 quart level at least.
• Add water and sugar, (Add 1/2 cup or more sugar if you prefer sweeter flavor).
• Bring to boiling point then reduce to low boil.
• Stir in vanilla, lemon juice, nutmeg and ground cloves.
• Give it the old taste test, adjust sugar and spice if needed.
• Cover and cook 10-15 minutes or until pears are very soft and easily mashed to your desirable consistency using a potato masher.
• Do not drain off liquid after cooking unless it is a way to watery, keep it juicy now.
• Quickly fill sterilized hot (180 degrees) jars to 1/8 inch of rim.
• Wipe clean jar rims and threads.
• Cover with hot lids (180 degrees) and bands tightened finger tight only.
• Process in boiling water 12 minutes.
• Note: Make sure the water covers the jars 1 to 2 inches.
• Suggestion: While preparing the pears to prevent them from darkening during preparation drop them into a large pot of water with 2 tbs salt, 2 tbs vinegar added to each gallon of water used.
• Enjoy!

PEAR SAUCE

Steps:

• Cook pears over medium-low heat, covered, for a few minutes until they start to release all their juices. Then uncover and continue to cook until pears are soft.
• Mash or puree to get your desired texture - I like to leave it kind of chunky.
• Stir in honey and vanilla, mix well.
• This will be a rather thin pear sauce, if thicker is desired, then continue to cook for up to an hour or so to evaporate more of the liquid.
• Store refrigerated, tightly covered, for up to 2 weeks.
• May also be frozen.