Perth Amboy evening news., 1923-09-06
Sister Mary Gives
Some New Ways
To Prepare Pears

Do you yer use canned pears for
salad in place OF pineapple?
Do you ever use pears canned IN
a heavy strip for a company dessert
with nuts and whipped cream?
Do you ever pickle pears and
serve them with meats In the winter
time?
If you eve have canned pears
for these purposes try 1t this year
and see if it isn't very much worth
while.
Pears for salad should be canned
in a light strip. The old pack meth |
cd is preferred.
Could Pack Pears for Salads
Wash and pare fruit and cut in
halves. Remove cores. Dip in boil
ing water and let stand one and one
half minutes. Dip into cold water
and drain. Pack in sterilized jars,
adjust rubber and pour over thin
Strip. Half seal. process 20 minutes,
counting the time after the water
begins to boil. The water in the hot
water bath outfit should cover the
tops of the jars by at least an inch
when the one-period process is used
and a hand made outfit must
do the work.
Thin Sirup
Three cups sugar. 2 cups water.
When water is boiling slft in sug-
ar. This prevents scum from rising
and saves time and sugar. as no
skimming is necessary. When sugar
is dissolved the strip is ready to
use.
Pears canned for use in desserts
are canned in heavy strip. Per-
fectly ripe, choice fruit should be
used. The fruit is prepared and
blanched and processed the same as
in the preceding rule. The siFup is
boiled until a ball is formed when
tried in cold water and the strip
Iclings to the spoon sluggishly in
stead of pouring in an eyen stream.
Ginger pears are delicious and
hard green pears which seem worth
less can be used.
Ginger Pears
Nine pounds pears, 6 pounds SUI
gar, 4 cups water, 6 ounces crystal
lied ginger, 4 lemons.
When water is boiling sift IN ST.
gar. When sugar is dissolved add
; pears which have been pared and
Icut in thin slices. Pears discolor
! very quickly, SO drop them into a
large pan of weak salt water as
they r sliced. When ready to use
, drain from water and let stand in
! clear cold water for five minutes
: Drain and put in strip. Boil until
) fruit begins to look transparent
> Then add the grated rind of one
t lemon, the juice of four and the
ginger cut in small bits. Cook un-
til the pears are clear and the mix
ture is thick. Put into sterilized
glasses and seal when cool.
Pickeled Pears
Six pounds pears, 4 cups cider
! vinegar, 2 pounds sugar, II sticks
cinnamon, 2 teaspoons whole cloves.
Heat vinegar. sugar and spices to
the boiling point. Pare pears, cut in
halves If large and core. Pour oven
hot vinegar and let stand over night.
, In the morning boil slowly until fruit
; is tender and clear. Pack in ster-
ilized jars cover with boiling sirup
and seal.
/ Pear Conserve
Five pounds pears, 5 pounds sugar.
1 cup water, l pound raisins, 3 lem
, IONS, 2 oranges, IL cups English
walnuts, 1 cus preserved ginger.
Pare pears. Cut in thin slices.
Put water and pears in preserving
kettle, sift over sugar and bring very
Slowly to the boiling point. Simmer
until pears are tender. Add raisins,
seeded, juice and grated rind of
lemons, JUICE and grated rind of
oranges, nuts and ginger cut very
fine. Boil for half an hour or un-
til thick. Pour into sterilized pint
jars and seal. The rind of the
oranges and lemons can be parboil-
ed through two waters. drained and
cut in shreds and added with the
juice.
Pear and Pineapple Conserve
Pare and corr pears. Weigh. To
each pound of pears use the grated
rind and juice of u lemon, grated
Irind and juice of 1 orange, u small
pineapple cut in cubes, u as much
sugar as fruit.
Cut pears in thin slices or cubes,
Put pears and pineapple in pre-
serving kettle and cook until tender.
Measure and add sugar, orange and
lemons. Cook until transparent.
Pour into sterilized glasses and cover
with paraffin when cold.
Copyright, 1928, NEA Service, Inc.)