Canning Pears

Tis' the season for pears. I had about 40 pounds of pears to can. We now have canned pears to last for a year. Pears are easy to can at home and can be inexpensive. Around here, you can get them for as cheap as $0.39 a pound. I like to can my own pears because they are just better. I can wait until they are ripe and are at their sweetest.

These are Bartlet Pears

Wash Ripe Pears
I place all of my jars in the dishwasher and run them trough a cycle so they are hot. Then place a small pan of hot water on the stove and place your lids in it so you can be ready to go. Select what kind of syrup you would like to use, make it ahead of time. I used medium for less sugar I added 2 C. Sugar for for every 4 C. of water. heat to boiling and then turn down so syrup stays hot but do not boil down. Peal and quarter pears and remove any seeds. I used and apple slicer to cut mine.
Place in jar. I like this funnel that you can get in the canning section at any store. It makes things much easier.
Add 1 Tbs. Lemon juice for pints and 2 Tbs. for Quarts.

After the pears are packed in the jar, add the syrup with a ladle.
Here is a big key to making sure that you jars seal - Make sure the rim is wiped off.
Place in caner. There are several different types - a Pressure caner, and Waterbath, and a Steamer. I have a steamer. It can only be used for fruits and high acid things such as tomatoes. Canning time in a waterbath and a steamer are the same: 25 minutes for Pints and 30 Minutes for Quarts.
Remove from caner and place of cooling racks and allow to cool. Be careful removing them - they are so hot! I have special tongs that fit around the top of the jar and I use a hot pad. After cooling, check the lids to make sure that they sealed. The lids should not pop up when you touch them. Label with a Sharpie Marker with the date and contents. Place on the shelf for delicious pears all year long.

Here is a recipe that I have from my sister in-law Elizabeth. We have these every General Conference and sometimes on birthdays for breakfast. They are yummy..

Pear Blitzes

1 ¼ C. Bisquick 3 Eggs
2 C. Milk ¼ C. Melted Butter

Mix together with a rotary beater until smooth. In a skillet make pancakes using 3 to 4 Tb. Batter per pancake. Set aside on paper towel.

8 Oz. Cream Cheese 2 cans pears drained
4 tsp. Light cream or milk cinnamon\ sugar mixture

Mix Cream Cheese and Cream and spread on pancakes. Sprinkle with Cinnamon\sugar. Roll up and place in lightly greased pan seam side down. Bake at 400 for 10 minutes.

Butter Sauce:
½ C. Butter ¾ C. Cream or Milk
1 C. Sugar

Cook in small saucepan until butter melts. Continue to cook on low for 5 minutes stirring constantly. Bring to Boil. Remove from heat and let thicken. Serve Sauce over Blitzes

An Apple A Day Keeps The Doctor Away

It is true - An apple a day is so healthy for you. It is nearing apple season. Apples are usually very inexpensive this time of year. I usually make apple sauce and homemade apple cider. The smell of baking apples is so good.

Here is a recipe that we tried that everyone really liked.

Apple Puff Pancake

Place the butter, brown sugar, and cinnamon in a 9-inch glass pie plate. Heat in the oven until the butter is melted and bubble – 5 minutes.

Remove from the oven, stir well and mix in the apple slices. Return to the oven and bake for 2 minutes.

Meanwhile, combine the eggs, milk, flour, and salt in a blender and process until frothy – 1 minute. Pour over the apple mixture. Bake until the cake is puffed and the center is set – 18-20 minutes.

Serve warm with maple syrup or sprinkled with powdered sugar.

Apple Puff Pancake

INGREDIENTS:
¼ C. Unsalted Butter

½ C. milk
¼ C. Packed Brown Sugar

½ C. All-Purpose Flour
1 tsp. Cinnamon

Dash of Salt
1 Apple, Peeled, Cored, and Thinly Sliced

5 Eggs
Maple Syrup or Powdered Sugar for Serving
INSTRUCTIONS:
Heat the oven to 425. Place the butter, brown sugar, and cinnamon in a 9-inch glass pie plate. Heat in the oven until the butter is melted and bubble – 5 minutes. Remove from the oven, stir well and mix in the apple slices. Return to the oven and bake for 2 minutes. Meanwhile, combine the eggs, milk, flour, and salt in a blender and process until frothy – 1 minute. Pour over the apple mixture. Bake until the cake is puffed and the center is set – 18-20 minutes. Serve warm with maple syrup or sprinkled with powdered sugar.

Pumpkin Waffles

Have you ever heard of a Super Food? Well they are very good for you. AND, pumpkin is on the super food list. Pumpkin is very healthy for you. However, how many recipes do you have that have pumpkin in it? The catch is finding ways to use the pumpkin. Every year when pumpkin is on sale, I always stalk up. When fall is nearing and the air beging to become crisp, I always crave pumpkin; pie, muffins, pancakes - all recipes will be on thier way. But for now, here is a yummy waffle recipe that my kids really liked.


Pumpkin Waffles
INGREDIENTS:
2 C. flour
3 Eggs, Separated
2 Tbs. Sugar
1¾ C. Milk
4 tsp. Baking Powder
½ C. Butter, Melted
1 tsp. Salt
½ C. Canned Pumpkin
1 tsp. Ground Cinnamon
¼ tsp. Ground Nutmeg
Vegetable Spray for Waffle Iron
Maple Syrup for Serving
INSTRUCTIONS:
Heat waffle iron. Combine the flour, sugar, baking powder, salt, cinnamon, and nutmeg in a large mixing bowl. Whisk together the egg yolks, milk, butter, and pumpkin in a medium bowl. Add the egg mixture to the flour mixture, stirring until combined. Beat the egg whites in a chilled bowl until stiff and fold into the batter. Make waffles by spraying the waffle iron and spooning in about ½ c batter per waffle into the waffle iron. Serve hot with warm maple syrup.
*this recipe came from The Farm Chicks in the Kitchen - It is a wonderful cookbook.