|4 pounds||Juicy, tart apples|
|1 cup||Orange juice|
|¼||To 1/2 C. water, if desired|
|2 tablespoons||Grated orange peel|
Apple-Pear Butter Serving Size
: Preserves Canning Pears Canning Qty Measurement Preparation Ingredient *---* Wash 8 pint, five 1-½ pine or 4 quart jars in hot soapy water; rinse. Keep hot until needed. Prepare lids as manufacturer directs.
Wash apples and pears. Place in a 6-quart pot. Pour orange juice over fruit; cover. Stirring occasionally, cook over low heat until fruit is tender. If mixture is too dry, add ¼ to ½ cup water as mixture cooks. Press through a food mill or sieve into a large bow; discard seeds and skins. Return puree to pot. Stir in orange peel and sugar. Stirring constantly over medium heat, bring to a boil.
Ladle into 1 hot jar at a time, leaving ½ inch headspace. Release trapped air. Wipe rim of jar with a clean damp cloth. Attach lid.
Place in canner. Fill and close remaining jars. Process in a boilinb-water bath. Pints 20 minutes, 1-½ pints or quarts,
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