8 Easy Ways to Use Your Pear Harvest
- Canned Pears. Canning is certainly one of the most obvious and time-honored ways of preserving pears, although it is time-consuming. …
- Pear Juice. …
- Frozen Pears. …
- Pear Pie. …
- Pear Butter. …
- Pickled Pears. …
- Refrigerate Pears. …
- Pear Salads.
In respect to this, are pears healthy?
Pears are rich in essential antioxidants, plant compounds, and dietary fiber. They pack all of these nutrients in a fat free, cholesterol free, 100 calorie package. As part of a balanced, nutritious diet, consuming pears could support weight loss and reduce a person’s risk of cancer, diabetes, and heart disease.
Beside this, can u freeze pears?
In the dry pack method, treat sliced pears to prevent browning, and place pears on a parchment-lined baking sheet. Slip the sheet into the freezer until pears are frozen. … Once pears are frozen, slip them into a freezer bag. They’ll be ready to drop into a pie crust and bake—no thawing required.
Can you freeze whole unpeeled pears?
Rinse and drain small quantities of whole, fresh pears through several changes of cold water. Lift fruit out of the water; do not let it soak. Peel, halve, and core pears, then cut into slices or wedges. … Place the sheet and pears in the freezer and allow to freeze solid.
Can you substitute canned pears for fresh pears?
This is a great way to enjoy pear as a mid-morning treat or on the go. You can substitute fresh fruit for the canned variety required in this recipe. However, using canned pears is much quicker if you’re short on time.
Do pears need to be pressure canned?
You can “can” pears in either a water bath or pressure canner. Water bath canner: Put the sealed jars in the canner and keep them cover with at least 1 inch of water and boiling. Boil them for at least 20 minutes (and no more than 30 min).
How do you keep canned pears from turning brown?
Place peeled and sliced pears into an citric acid solution. This commercial product prevents browning. Follow the directions on the package, or use a lemon juice and water mixture instead. I prefer the lemon juice option, just because I usually have lemon juice on hand.
How do you preserve fresh pears?
Pears can be preserved in several ways: refrigeration, freezing, canning, or dehydrating. You’ll want to choose the best method for you based on how long you’d like your preserves to keep. The most short-term method of preserving. Preserves can be stored in the refrigerator for up to three months.
How do you preserve pears without canning them?
Blanch pears in fruit juice (apple or white grape) or water for 2 minutes. Let cool. Then, pack the pears in jars or other freezer-safe containers and fill in the empty space with the juice or water, being sure to leave the proper headspace. Use a piece of crumbled up wax paper to keep the pears submerged.
How do you soften canned pears?
Cut the fruit into quarters or thick wedges and cook them in a simple syrup, maybe adding a spice or two, until the fruit softens. Then let it stand for a while to develop flavor. You can eat it as is, or over ice cream or yogurt or sponge cake; or add it to oatmeal or granola.
How do you store pears long term?
Refrigerate ripe pears to keep them fresh.
Ripe pears will not last very long on the kitchen counter or pantry. Placing them whole in the fridge can extend their shelf life up between 5 and 12 days. The temperature of your refrigerator should be set at or below 40 °F (4 °C).
How long do canned pears last?
PEARS, COMMERCIALLY CANNED OR BOTTLED — UNOPENED
Properly stored, an unopened can of pears will generally stay at best quality for about 18 to 24 months, although it will usually remain safe to use after that.
Should pears be refrigerated?
Refrigerating Pears
Refrigeration will delay further ripening but will not stop it altogether, giving you adequate time to include fresh pears in your menu planning. Remember, pears need to ripen at room temperature, so don’t refrigerate an unripe pear!
Why did my canned pears turn brown?
Pink and blue colors sometimes seen in canned pears, apples, and peaches are caused by chemical changes in the coloring matter of the fruit. Brown, black, and gray colors may be caused by iron and copper from cooking utensils (or from water in some localities) in some foods.