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.
Take care
EG
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12 comments:
Really? Pears turn pink if cooked too long? Who'd a thunk it? Very cool.
Looks like you've had a good harvest of Pears to me.The Red color looks clear .According to my blog my last Harvest was Aug 8th 2010, so we are keeping an eye out ..both trees are loaded this year and I can see the work that's ahead of me..First Cousin wants to help to learn..well, I'm willing to teach :o)
Excellent pear harvest, it looks great! Take a break and rest that back. I just woke up from my weekly 2 to 3 hour after church Sunday nap. That's what I love about Sundays, take it easy.
What? You have an identical twin? Really?
Pear preserves look so cool! I've never had one before. Lost both my tiny pear plants to blight. They never recovered(: Do you have to spray them to keep the bugs away?
Ribbit - yep, and the next color in the sequence of cooking the preserves is almost black. That's when you dump the batch and start over.
Gingerbreadshouse7 - yeah, ours usually get harvested around the first of September, but hot weather arrived early this year. Maybe that cousin will bring a friend - or even two, if you're lucky. :) Oh...I definitely know the work that's involved..
Randomgardener - yes, that would be the case...
I keep the trees sprayed throughout the season, but they're pretty resilient if left to fend for themselves...
I never knew that pears turned such a pretty color when overcooked. I hope they still taste good.
My mother would can pear slices every year and I still remember how wonderful they tasted. Store bought don't compare. When I bought my home I was extatic to hear I had a mature pear tree on the property. Now it's diseased and not productive anymore. I sure miss those pears. Never had pear preserves, but I bet they taste great. Bravo man! Well done.
I think they are a pretty color.
I'm going to have to check out that rotato peeler thingie.
Daphne - oh, it tastes wonderful...
Sinfonian - pear preserves are hard to beat, and I grew up eating it...
Japanese Redneck - the peeler works much better than you'd expect, but spare blades are good to have.
You should try out the Spiced/Vanilla Pears (with brandy) recipe in the big Ball canning book. It is fabulous! We have it every year for desert at Christmas time. Everyone absolutely LOVES it.
I love pears too, EG. Yours look flawless. So wait, they naturally turn that rose color??? How cool is that? It'd overcook them just so they are that color.
30 pounds! What an amazing harvest. The jam looks wonderful! I love your method of freezing too! Awesome.
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