Yield: 4 pints
|5 pounds||Firm pears, peeled, halved and cored|
|5 tablespoons||Distilled white vinegar|
|4 eaches||3 inch cinnamon sticks broken|
|1 each||Whole Nutmeg - chopped|
|2 tablespoons||Anise seeds (opt)|
|3 cups||Granulated sugar|
|1½ cup||Distilled white vinegar|
Mix 2 quarts water with 5 tablespoons vinegar. Place pears in viegar-water to prevent browning.Tie cinnamon, anise seed, and nutmeg into a spice bag or cheesecloth. In a 6 to 8 quart saucepan, combine sugar, spice bag, and other vinegar and other water. Bring to boil.
Reduce heat and simmer for 5 minutes. Drain pears and add syrup.
Simmer for 5 to 10 minutes, or until pears are tender but still firm.
Remove spice bag. Immediatley fill hot pint jars with pears, leaving ½ inch head space. Carefullt run a non-metallic utensil down inside of jars to remove trapped air bubbles. Wipe jar tops and threads clean. Place hot lids on jars and screw bands on firmly. Process in boiling water canner for 15 minutes. Serve as an accompaniment to pork, chicken, turkey, or fish main dishes or sandwiches.
Frome the Zelienople, Pa News Weekly - 28 Sept 1994.
Submitted By JEFF THOMAS On 10-01-94