Friday, September 4, 2009
New kid on the block and pear preserves
We have a new member of the family here on the farm today. We now have a Great Pyrenees puppy. She is 6 months old and already weighs 60 lbs. She is a sweet heart named Luna. She was introduced to the chickens when she got here and didn't get antsy about chasing or hurting them at all. And she don't mind the cats, but they are very uneasy around her. She has already let the cats know that they are not welcome to eat her food. This breed of dog are easily trained to care for animals and critters on the farm. This is why she is going to be a valuable asset here. Luna seems very content so far and I am sure much to the delight of her former owners. Thanks Eric and Crystal.
Some friends have ask me to post a recipe that I use for pear preserves. This recipe is very easy and delicious. So here goes.
Pick pears from the tree a week or so before canning them as they do not ripen on the tree.
4 cups of pears, peeled, cored and sliced in small slices
2 cups of sugar
Let pears stand overnight covered with the sugar. In the morning put on low heat and cook slowly till thick and tender. They should be an amber color.
When the preserves are to desired thickness, ladle into hot pint jars leaving 1/4 inch head space and put on hot lids. Then you can process in hot water bath for 20 minutes.
I personally do not water bath jams, jellys, or preserves. But canning books recommend it.
*The liquid part of the preserves should be the consistency of warm honey. These have the richness of honey. Enjoy.
Till next time, blessings from the McGuire homestead.