Bartlett Pears
Ingredients
Directions
Prepare
Wash the pears without peeling them.
Fill a can with at least fifty pear halves, leaving ¼ inch from the top.
Seal the can, leaving a small hole at the top.
Heat and seal
Insert the can into boiling water for 7 minutes.
Remove the can from the boiling water and seal the hole.
Cook and cool
Cook the can in boiling water for 25 minutes, adjusting for fruit ripeness.
Cool the cans in cold water.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Bartlett pears
- The fruit itself, providing the bulk, texture and natural sweetness of the finished canned pears.
The step that matters
Cooking the sealed can in boiling water for 25 minutes. Heat must reach and hold long enough to destroy spoilage microbes inside the sealed can. Riper pears soften faster, so the time must be adjusted to ripeness to avoid overcooked fruit or underprocessing.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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