Fast forward to current times, and I now have 2 keifer pear trees that provide an ample harvest each year for preserving by whatever means chosen at the time. Here's a picture of the 2011 harvest - which weighed-in at exactly 30 lbs. They ripen one or two per day, so instead of all pears being the signature yellow color that ripe pears have, most of these are green. Actually, I prefer them to be very firm when making preserves, because ones completely ripe have a whole different texture - which turn color too fast for my liking....
Photo below - with the aid of my "Rotato" peeler purchased several years ago, all were prepped for an overnight bath of 5 lbs. of sugar. Doing this pulls all of the juice out of the diced pears, and some lemon juice sprinkled liberally over them keeps them from turning brown, of course. A couple of quart bags were thrown into the freezer before adding sugar - which will be used in cobbler this winter, I hope.
The rest were turned into preserves, although the rose-colored contents in the jars indicate over-cooking....In reality, it's supposed to be golden yellow, but I don't have Daddy to help me anymore. (He's still here, just can't stand or sit for a very long time).
Anyway, now you know what my weekend consisted of - lot's of work! My left hand is killing me, and standing while prepping them really takes a toll on my problematic back....However, it's definitely worth the time and hard work invested dealing with them.
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