Yield: 1 Recipe
|\N \N||1,001 - 3,000 ft: 25 min.|
|\N \N||3,001 - 6,000 ft: 30 min.|
|\N \N||Above 6,000 ft: 35 min.|
|\N \N||1,001 - 3,000 ft: 30 min.|
|\N \N||3,001 - 6,000 ft: 35 min.|
|\N \N||Above 6,000 ft: 40 min.|
|\N \N||2,001 - 4,000 ft: 7 lb.|
|\N \N||4,001 - 6,000 ft: 8 lb.|
|\N \N||6,001 - 8,000 ft: 9 lb.|
|\N \N||Above 1,000 ft: 10 lb.|
Quantity: An average of 17-½ pounds is needed per canner load of 7 quarts; an average of 11 pounds is needed per canner load of 9 pints.
A bushel weighs 50 pounds and yields 16 to 25 quarts--an average of 2-½ pounds per quart.
Quality: Choose ripe, mature fruit of ideal quality for eating fresh or cooking.
Procedure: Wash and peel pears. Cut lengthwise in halves and remove core. A melon baller or metal measuring spoon is suitable for coring pears. To prevent discoloration, keep pears in an ascorbic acid solution. Prepare a very light, light, or medium syrup or pack pears in apple juice, white grape juice, or water. Raw packs make poor quality pears. Boil drained pears 5 minutes in syrup, juice, or water. Fill jars with hot fruit and cooking liquid, leaving ½-inch headspace. Adjust lids and process. Processing directions for canning pears in a boiling-water, a dial, or a weighted-gauge canner are given in Table 1, Table 2, and Table 3.
Table 1. Recommended process time for Pears, halved, in a boiling-water canner.
Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 20 min.
Style of Pack: Hot. Jar Size: Quarts. Process Time at Altitudes of 0 ~ 1,000 ft: 25 min.
Table 2. Process Times for Pears, halved, in a Dial-Gauge Pressure Canner.
Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time: 10 minutes. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb.
Table 3. Process Times for Halved Pears in a Weighted-Gauge Pressure Canner.
Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time: 10 minutes. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 5 lb.
======================================================= ===== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias