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  #1  
Old 09/22/10, 07:18 AM
Katie
 
Join Date: Sep 2007
Location: Twining, Mi.
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What to do with ripe pears....

I got a bunch of pears from a neighbor. I want to either can them or freeze them for pies or make pear butter.
The problem is that a few are now ripe & the others are still green & hard as rocks.
What should I do with the ripe one's to keep them from going bad while I wait for the green one's to ripen?
It doesn't look like there all going to ripen at all close to each other.

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  #2  
Old 09/22/10, 07:42 AM
 
Join Date: Nov 2007
Location: western New York State
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You really can't do anything to get the ripe ones to hold till the others catch up. Just go ahead & eat them, or make a small batch of some kind of jam, preserve or conserve. I've tried pie & crisp from ripe pears, but it wasn't that yummy. Lacks the nice mix of sweet & tart in other kinds of pies. Maybe mix w/apples? DH peeled & quartered enough ripe pears to fill a canning jar, then covered w/vodka. In a few weeks, he'll drain & mix w/ sugar syrup for pear liquer. Sue PS My pears ripened a few at a time, then 8 or 10, then the last flat pretty much together, so that's what I canned. It's good to mix some not-quite-ripe when canning, to keep the acid up. Or add an acidifier.

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  #3  
Old 09/22/10, 08:08 AM
 
Join Date: Jan 2009
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You could try drying them.

I make a pear conserve with a few of those candied cherries like you use in fruitcake and cinnamon and nutmeg. It's delicious and so pretty, a great gift at the holidays. Just add the chopped cherries when the jam is in the stir-and-skim stage so they don't lose color.

I have never frozen pears but I wonder if that's possible. We have a bumper crop this year so we're mixing some in with the apples as we make cider.

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Old 09/22/10, 08:12 AM
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Dehydrate them, they are delicious!

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  #5  
Old 09/22/10, 02:48 PM
 
Join Date: Sep 2010
Location: California Central Foothills
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Frozen pears turn to mush, but it makes a great thickener for berry pie.

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  #6  
Old 09/23/10, 05:30 AM
bluebird2o2
 
Join Date: Feb 2007
Location: pa
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I made fruit cocktail and canned in pint jars.

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  #7  
Old 09/24/10, 06:23 AM
Katie
 
Join Date: Sep 2007
Location: Twining, Mi.
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Thanks everyone, I've been eating some & it looks like more are starting to turn. I may just do up smaller batches in the canner to get them done.

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  #8  
Old 09/24/10, 06:51 AM
 
Join Date: Apr 2010
Location: some where in Tx
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my mom used to peel, cut in half, poach then put 2 halves in a freezer bag with a little poaching syrup and put them in the freezer that way she could do them as they got ripe

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Old 09/24/10, 09:49 PM
Katie
 
Join Date: Sep 2007
Location: Twining, Mi.
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That's a good idea praieri winds, but I've never poached anything but eggs before. Can you tell me how to do it?

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  #10  
Old 09/26/10, 08:09 AM
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Join Date: May 2002
Location: Kansas
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I make spiced pear sauce. It is exactly liking making applesauce only I add about a teaspoon of ground cloves for more flavor and can them too. It comes out with a nice pear taste with a little zing from the cloves.

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  #11  
Old 09/27/10, 01:43 PM
 
Join Date: Jun 2010
Location: Mo
Posts: 63

You can put your pears in a paper bag with a ripe apple and they will ripen faster. I actually like mine a little green for canning. They are closer to fresh after canning. I agree with others, I use the really ripe ones to make pear sauce.

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  #12  
Old 09/27/10, 01:52 PM
 
Join Date: Jun 2010
Location: Central TN
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I just put up pears from my tree for the first time this year.
I have a few pints of pear butter but it tastes grainy, I do not really like it.
I also cored and quartered pears and put them in a light sugar syrup.
WOW! I am very surprised at how good they came out. Soft and lightly sweet. Much better than eating them fresh. I think the slight cooking they got in the canning process really does something to soften the fruit.

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  #13  
Old 09/29/10, 09:09 PM
 
Join Date: Jun 2010
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Poached pears are so good, I also stew them 1/2 and 1/2 with apples a little maple syrup or honey and spoon over pancakes. Bartletts only for me. I dry a lot of them....James

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