a peck of pears?
Posted 15 August 2010 - 09:00 PM
Posted 16 August 2010 - 06:08 PM
I'm not familiar with the recipe, so we'll see if we can pull Violet out and ask her...
(I just got home and Hubby wants food...)
Where words and actions disagree, the heart is revealed.
Look how often the unexpected happens... and we still don't expect it.
Posted 17 August 2010 - 11:34 AM
It depends upon the size you cut them to start with, but that should have been the weight of the pears before you diced them. You weighed after you diced. If you had extra diced pears you could have frozen them, made jam from them, or pear butter, or pear bread, etc. That is where you got confused. It should have been that weight of the fresh, raw, whole pears.
2 gallons pears
6 large onions
6 sweet green peppers
6 sweet red peppers
1 bunch celery
3 cups sugar
1 tablespoon allspice
1 tablespoon salt
5 cups vinegar (5%)
Yield: About 10 pint jars
Procedure: Wash the pears, onions, peppers and celery in cold water. Peel and core the pears. Remove stems and seeds from the peppers. Clean the celery; peel the onions. Put pears and vegetables through a food chopper. Stir the sugar, allspice, salt and vinegar into the chopped mixture and let stand, covered, overnight in the refrigerator.
Heat the relish mixture to boiling; simmer 5 minutes. Pack hot relish into hot pint jars, leaving ½ inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.
Table 1. Recommended process time for Pear Relish in a boiling-water canner.
Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 3,000 ft 3,001 - 6,000 ft Above 6,000 ft
Hot Pints 20 min 25 30 35
Posted 17 August 2010 - 01:15 PM
Posted 17 August 2010 - 08:59 PM
Happy pear canning !
I have been thinking Korean beef. YOu use pears for the marinade....
Posted 18 August 2010 - 03:47 AM
Posted 18 August 2010 - 12:29 PM
2 lb. carne asada steak ( You can also use thinly
sliced beef sirloin or flank, but I prefer the carne asada.) I cut the steak
into pieces about 2 X 3 inches in size.
1 med. ripe pear, peeled, cored, and diced
6 med. cloves garlic
4 tsp. minced fresh ginger
1/2 cup soy sauce
2 T. toasted sesame oil
6 T. sugar
1 T. rice vinegar
3 green onions, sliced thin
Process pear, garlic, ginger, soy sauce, oil, sugar, and vinegar in a food
processor until smooth. Transfer to a bowl, add the green onions.
Spread 1/3 of the marinade in the bottom of a 13x9 pan. Place half the meat
on top of the marinade. Pour half of the remaining marinade over this, then
layer the rest of the meat, topped with the final amount of marinade. Cover
and refrigerate at least 4 hours. I marinate for approx. 24 hours.
Remove meat with tongs from marinade. Simmer the marinade in a pan for
approx. 10 to 15 min.
Heat the grill to high, heat until very hot, approx. 15 min. Grill meat for
a few minutes on each side, until done.
Serve in leaf lettuce leaves with steamed rice and the heated sauce.
If you want it more spicy, add some other hot chili sauce on top.
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