Be Ye Separate

Love That Pearbutter:P

Blessings!

   Well, it took us two days but we finally finished this batch! I love pearbutter. It's a lot like applebutter but I think tastier:) To me, applebutter just tastes like thick applesauce. Pearbutter, on the otherhand, has a unique taste all it's own:)

   I forgot to get pictures of before we started the pears:( But here's the picturpedia of the event:)

   First thing was to cut the slightly yellowed pears in half and carefully core them. Putting them into a tall pot on the stove. Approximately 10lbs of them for each batch. We added two coffee cupfuls of water and set the heat to medium high until it began to bubble.

Once it begins to bubble we turn it down to low and cover it. It simmers for about 20 minutes. Stirring it occasionally until it looks like lumpy soup.

It is then ladeled into the fruit sieve. Make sure the plunger is at the bottom before adding the fruit or it will cause an icky plug at the bottom and it's harder to clean that out after you are done.

 The bowl catches the fruit pulp while you "churn" the plunger around in circles inside the sieve until it squishes all the pulp into the bowl and leaves you with just the pear skins stuck to it. Once it's full you'll want to scrape that off and start again.Once you are done with the fruit, you'll want to scrape the outside of the sieve to clean off the rest of the pulp before proceeding to the next step.Pour the pulp into your crockpot slowly so as to not splash and burn yourself.

now it's time to measure out your spices...You can add a little sugar if you like. I do to soften the spices a little...Don't forget to add a cup of real orange juice! Unlike apples, pears don't have as much natural ascorbic acid. You can add the orange juice (which I prefer because it adds to the flavor) or you can add a couple teaspoons of ascorbic acid which you can find in your pharmacy section in your local drug store.Mix it all in with your wooden paddle...or spoon whichever you prefer:)Turn your crockpot on low and let it cook overnight. The next day...Your sauce should be cooked down to about half. You can cover it for awhile but be sure that you cock the lid so it's not a real seal to allow the steam to escape. The top one, as you can see, wasn't cooked down to half so I uncovered it and let it cook another two hours.

   Load up the canner with the jars to heat them up.I heat them to boiling before removing them for filling.Place the seals over them.Place the rings on them and tighten them down.Once they are sealed, place them back into the hotbath for another 10-15 minutes before removing. Place them in a cool place where they can sit undisturbed for 24 hours and listen for that pingpingping as they let you know you've succeeded:)Pearbutter is one of our favorites. This year we'll have a larger supply because this year...we have a pear tree! There are still more on the tree and so we'll be repeating this again this week.

Have a very blessed weekend!

God be with thee!

Sister Lori

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{ 17:52, Saturday, September 27, 2008 } { Posted by chimicole }

Yea Sister Lori!
Thank you for posting this~ I ill surely use it in the near future should we be blessed to get some pears!

Blessings~
Julie

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{ 10:14, Sunday, September 28, 2008 } { Posted by rildapeel1 }

Wow very informative and detailed instructions. I have never done that before. Thanks for sharing such good directions. I am sure it taste yummy.Have a blessed week, rilda *U*

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{ 06:28, Saturday, October 4, 2008 } { Posted by Deutschmum }

SisterLori,
Is there anything you can't do? I can almost smell the yummy pear butter through the computer! What a great photo tutorial - thank you for sharing! Now, if I can just find someone with a surplus of pears! :)

~~~Blessings!
I can't play the piano:P hehe
The pear butter turned out so wonderful and wow what a different taste than applebutter:) Hope you found the source for pears:)
God be with thee!
Sister Lori


Edited by SisterLori on Sunday, October 19, 2008 at 20:31

very interesting!

{ 18:10, Sunday, October 19, 2008 } { Posted by rosehillranch }

I loved seeing the pictures along with your excellent instructions!! Where did you get your fruit seive and the large wooden thing you pushed the pulp with?

~~~Blessings!
My sieve actually belonged to my grandmother. I did a little search to see if theys till sell it somewhere and I came across the identical tool at Lehmans for 34.95. I have seen them at lots of different second chance shoppes, barn sales and estate sales for just a few dollars or less. It works so well and I love it!:)
God be with thee!
Sister Lori

Edited by SisterLori on Sunday, October 19, 2008 at 20:30

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{ 05:56, Sunday, November 9, 2008 } { Posted by haflinger }

Sister Lori thank you for the tutorial on pear butter. I've never made it but its sounds yummy!. Thanks for sharing..
Sister Brenda/haflinger