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The Chronicle Telegram in Elyria, Ohio

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Newspaper

The Chronicle Telegram

Location

Elyria, Ohio, United States of America

Date

Sep 24, 1997

Page

13

Pears Reach Peak Across Rex Lees Orchard In Fall

Rex Lees Orchard in Henrietta reports Bartlett pears ready now with Bose and Pars varieties coming in. Pick your own options exist, but pears are picked green and ripen at home to maximize sweetness. Local stores often stock California pears when season ends.

Rex Lees Henrietta Fran Blank Ohio State University Extension Service Lorain County K.C. Crombie Attes Lees Wellington Ashtabula Crombie Ohio California

Pear Ginger Jar Relish

Fruit relish recipe uses pears onion peppers and spices. Cider vinegar and sugar balance sweetness while mustard seeds celery seed and hot pepper juice provide a tangy bite.

Pear Jam Recipe Steps and Yields

Bring all ingredients to a boil in a large saucepan. Simmer 45 minutes stirring frequently then remove from heat. Skim foam and spoon hot mixture into sterilized half pint jars. Seal and process 5 minutes in hot water bath. Yields 12 half pints with 1 cup pear juice 112 cups sugar.

Spiced Pear Syrup and Pear Orange Jam Processing Notes

Instructions describe making spiced pear syrup from pear juice sugar and spices and a pear orange jam mix with lemon lime juice. Includes heating canning steps for freezing and canning, jar preparation, boiling water bath times and seal testing.

Home Canning Bartlett and Bose Pears in Syrup

Instructions describe two methods for preserving pears in syrup. Spiced pears use Bartlett pears with cinnamon and mixed pickling spices in four pints, processed 20 minutes in a boiling water bath. Whole Bose pears use small Bose pears with lemon juice, processed 30 minutes, yielding seven quarts.

Lemon Spiced Pears Canning Recipe Summary

Pears prepared from 12 Bartlett or Rose varieties are peeled halved and cured in an Asorbic or citric acid solution. A lemon flavored syrup is boiled with water sugar lemon juice and zest then pears are packed hot into pint jars and covered with syrup before a 25 minute water bath processing to yield seven quarts.

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