Fall is such a beautiful time of year, don't you think? If you are one who plants a big garden in spring, then lovingly watches it grow all summer with the intention of harvesting and putting your crop up for colder days, you are probably in the same boat as the rest of us thinking, "What did I get myself into?!". Although there is no real short-cut to canning and freezing all of the green beans, beets, squash, tomatoes, potatoes, and whatever else you may have waiting for attention, there are easier options for some foods.
This past weekend I purchased 50lbs. of pears. Yeah, that's a lot of pears! And a lot of time pealing , slicing, and soaking to prepare them for canning. Being somewhat worried about spoilage if I let them wait their turn in line of all the other food needing to be processed, I opted to make pear sauce instead. Pear sauce is a great alternative to apple sauce and is very good with poultry and pork. You can also use it in place of oil for any baking recipe.
Pear sauce is made just like apple sauce. Wash, peel and core your pears if you wish. I did not peel them and the sauce came out just fine. Put the cut pears in a large pot with just enough water to keep them from sticking along with a little lemon juice. Cook them until they are soft. While hot, press cooked pears through a food mill. Add sugar to taste (usually a cup or two). You can also add a little cinnamon or nutmeg. Stir really well. Fill canning jars. Making sure the edge of the jars are clean and dry, adjust a two piece cap. Process in a water bath canner for 20 minutes.