- 6-7 lbs. pears (about 20 medium pears) yields 4 pints butter.
Wash pears. Do not peel. Add small amount of water to start cooking. Cook until very soft. Press through sieve. To each cup pulp, add ½ cup sugar. (Spices may be added ? ½ tsp. cinnamon to 3 cups pulp.) Cook until thick, stirring frequently to prevent scorching. Pour into sterilized pint jars to within ½ inch of top. Put on 2 piece canning lids; screw band firmly tight. Process in boiling water bath for 10 minutes.
Margaret Gray, Bowerston, OH
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