Pears Baked and Canned
Ingredients
Directions
Prepare
Select good winter pears (Duchess preferred); wipe clean and prick each with a silver fork.
If pears are very large, cut them lengthwise in halves.
Bake and make the syrup
Set pears in a baking pan with a little Avater in the bottom.
Bake slowly until tender.
Make a syrup of brown sugar in the proportion of 1 cup sugar to 1 pint water.
Can
When pears are done, place as many in the cans as possible and fill with hot syrup; seal immediately.
Quinces may be canned in the same Avav.
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. See the original page.
Explore the science
What each ingredient does
- Pears (in the method)
- Are the fruit being baked and preserved; they soften as they cook and hold their shape when canned.
- Brown sugar
- Sweetens the syrup that fills the cans, adding sweetness and flavor to the preserved pears.
The step that matters
Seal immediately after filling with hot syrup. Hot syrup and hot fruit packed into cans and sealed at once keep the heat inside, which helps drive air out and supports a safe, airtight seal. Waiting lets the contents cool and can weaken the seal.
“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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