3 pounds pears (about 12 medium)
1 (8 1/4 ounce) can crushed pineapple
1 lime, juice and grated peel
5 cups sugar
Peel and core pears and put through food chopper.
Mix all ingredients and cook approximately 20 minutes; stir often.
Pour into hot jars. Adjust lids at once and process in boiling water bath (212*F.) 5 minutes. Remove from canner and complete seals unless closures are self-sealing type. Makes 3 pints.
From: Freezing & Canning Cookbook (Revised Edition) Prized Recipes from the Farms of America by the Food Editors of Farm Journal (1963, 1964, 1973)
Note: 1978 Edition:
Everything remained the same except for these changes in the directions:
Mix all ingredients in a large saucepan and cook approximately 20 minutes; stir often.
Ladle into sterilized hot jars to within 1/8-inch of jar top. Wipe jar rim; adjust lids. Process in boiling water bath 5 minutes. Remove from canner and complete seals unless closures are self-sealing type. Makes 3 pints.
1963 Edition calls for 8 1/2 ounce can crushed pineapple (1 cup)
See Comments
