"Puttin' Up Pears"

[MossRoad]

I guess Moss dropped the ball on being the canning police on this one. :laughing:



This form of canning is no longer recommended. The product needs to be at least water bath canned for the appropriate amount of time. Just sayin.

Ya! I cringed on that one. I pressure can everything now, except tomatoes. :thumbsup:

 

[jayste]

Ya! I cringed on that one. I pressure can everything now, except tomatoes. :thumbsup:

Pros and cons to waterbath and pressure canner?

I'd like to have a few comments on this subject. We're leaning toward pressure canner.

 

[Duffster]

Pros and cons to waterbath and pressure canner?

I'd like to have a few comments on this subject. We're leaning toward pressure canner.

I don't think there any real benefits to using a PC unless it is needed, for low acid foods like beans and meats.

A WBC is faster, you can pull one batch and toss another in. A PC has to come up to pressure, process, then left to cool down.

I would say that the WBC is 2-3 times faster.

You can use any pot to WBC so you can easily have several going.

 

[MossRoad]

Pros and cons to waterbath and pressure canner?

I'd like to have a few comments on this subject. We're leaning toward pressure canner.

You can be pretty much assured that the temps produced by the pressure canner will kill everything. That can't be said for a water bath.

However, as mentioned, waterbath is fast once you get the water heated up. The pot has to be taller than the canning jars so the lids stay under water. And it does take a while to heat it up initially, but once its going it stays hot. For high acid foods like tomatoes, it is fine as the high acid usually prevents bacteria growth. :thumbsup:

Pressure canner requires MUCH less water... just enough to make steam and it uses less energy. But you have to wait for the pressure to drop before you can open it and that can take a LOOooonnng time.

One other thing should be mentioned.... you can waterbath can in a pressure cooker.... just leave the lid off. Dual purpose!!! :laughing:

 

[Duffster]

So what did you decide to use?

 

[jayste]

So let me get this right, let's say I water bath can, I have to completely cover the jars while boiling? Over the tops? Completely submerged? I don't think our pot is that deep.

What if we put them in water bath and the water level is only half to 3/4 way up the jars (quart size) and boil for the 25 minutes?

 

[Duffster]

So let me get this right, let's say I water bath can, I have to completely cover the jars while boiling? Over the tops? Completely submerged? I don't think our pot is that deep.

What if we put them in water bath and the water level is only half to 3/4 way up the jars (quart size) and boil for the 25 minutes?

Nope that won't cut it. The water is supposed to be 1-2" above the lids but I don't get that fussy. I think it is good as long as the water is over the lids.

 

[D33r3 6r33N]

I know you guys are past recipes now but my MIL quarters them, and I think with a little brown suger and cinnamon. I'll eat a quart jar without even realizing it.:licking:

 

[jayste]

Well, so far we have 19 quarts canned. Between prepping the jars and lids, peeling, slicing and canning it was a 6 hour job. We used only about 1/4 of our pears. We've decided at this point to give some away and are considering freezing some to use later to make some pear butter. We went with the "light" syrup recipe and are quite pleased with the results. Below is a pic of the jars after they cooled and all the lids sealed. Thanks for the input and help from all.:thumbsup:

 

[Duffster]

Looks good. :thumbsup: