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Freezer Pear Sauce Recipe
Simmer for about 20 minutes, or until the pears easily fall apart when you press against them with the back of a wooden spoon. Then i freeze the sauce, raw, in quart size freezer bags. Ladle jam into clean jars to fill line. Stir in the white sugar, and continue boiling and stirring uncovered for 1 minute, until sugar is dissolved. Add packages to the freezer in batches to make sure that food freezes quickly and solidly. Combine pears, water, lemon juice, cinnamon, ginger, and vanilla in a large saucepan. Simmer over medium heat for 5 minutes, or until the berries burst. In a large saucepan, combine pears, water, and lemon juice. To can applesauce or pear sauce, i always follow the guidelines in my favorite ball canning cookbook. Stir in pectin, and bring to a full boil. Bring to a rolling boil. If you don't can you can also freeze this once you run it through the food mill. Sprinkle the pears with sugar. You can use any variety of pear. Cover pot and bring the liquid to a simmer over medium heat. Let cool to room temperature, 1 to 2 hours.n. Sauce will thicken as it cools. Stir sugar and contents of pectin package in a bowl until well blended. Sometimes i add spices, but mostly, not. This recipe is good for water bath canning since it uses lemon juice for acidity. Then add the apples and strawberry to your food milll and work the pulp through the mill. This is where a good canning funnel and ladle come in handy! Rest pears in the fridge for at least 2 hors or over night. Store sealed in an airtight container in the refrigerator for a week. Ladle into a freezer bag, seal, and transfer to the freezer.n.
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Freezer Pear Sauce Recipe
Transfer The Frozen Pears To Freezer Bags And Freeze.
Heat the fruit sauce to boiling and pack it into clean canning jars. Cut pears in quarters or halves & place in large pot. Stir sugar and contents of pectin package in a bowl until well blended.
In A Large Saucepan, Combine Pears, Water, And Lemon Juice.
Thaw a few cubes at a time in an airtight container in the fridge. Frozen pear sauce keeps for up to 6 months. Mix all ingredients in a sauce pan over medium heat.
Store In The Fridge For At Least 2 Hours.
If you are adding sugar add it at this point or honey if you wish, bring the pot of sauce to a low boil. Combine pears, water, lemon juice, cinnamon, ginger, and vanilla in a large saucepan. Simmer, stirring frequently, until it thickens, about 45 minutes.
Rest Pears In The Fridge For At Least 2 Hors Or Over Night.
Stir frequently to avoid caramelization of sugar. Label the jars with the processing date and place them in the freezer. Bring to a rolling boil.
Ladle Jam Into Clean Jars To Fill Line.
Cover pot and bring the liquid to a simmer over medium heat. Label each container with its contents, the amount, and the date. To preserve this pear sauce, you can freeze or can it.
