Yield: 12 Servings
|9 cups||Ripe pears; about 3 lbs|
|1 cup||Crushed pineapple|
|1||Lemon; grated rind & juice of|
Wash, core and pare pears. Slice before measuring. Put through food chopper using fine blade. Measure 9 cups of ground pears. Combine all inngredients.
Cook in large vessel over low heat for 20 minutes. Pour into sterile jars and seal.
NOTE: Get a book on canning if unsure about sealing and processing.
MRS FLORA BELLE ANDERSON
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .