Recette de mise en conserve
Compote de poires dans leur propre jus
Mild, fruity pear compote with no added sugar, safely hot-packed and processed in a boiling-water canner.
40 min.
40 min.
-
7
Facile
Ingrédients
- about 8 kg ripe, firm pears
- collected pear juice plus unsweetened white grape or apple juice as needed to cover completely
- ascorbic-acid solution according to package directions to prevent browning during preparation
Préparation
2. Wash and peel pears, halve and remove cores. Hold in an ascorbic-acid solution during preparation.
3. Drain pears. Combine collected pear juice with enough unsweetened white grape or apple juice to cover completely. Heat the liquid.
4. Boil pears in the hot liquid for 5 minutes.
5. Pack hot pears into hot jars and cover completely with boiling liquid. Leave 1/2 inch headspace. Remove bubbles, adjust headspace, wipe rims and close.
6. Process in actively boiling water. Hot pack: pints 20 minutes at 0–1,000 ft, 25 minutes at 1,001–3,000 ft, 30 minutes at 3,001–6,000 ft, 35 minutes above 6,000 ft. Quarts: 25, 30, 35 and 40 minutes respectively at the same elevation bands.
7. Remove jars, cool undisturbed for 12–24 hours and check seals.
Stockage
Store correctly sealed unopened jars without screw bands in a cool, dark, dry place. Refrigerate after opening and use promptly.
Durée de conservation
For best quality, use within 12 months.
Consigne de sécurité
These directions are for common European-type pears, not Asian pears. Asian pears require added acid for safe boiling-water canning. Fruit must remain covered with hot liquid; maintain 1/2 inch headspace and adjust processing time for elevation. Do not add untested thickeners. Never taste jars with failed seals, bulging lids, leakage, mould/mold, gas, unusual odour/odor or other spoilage signs; discard safely.