What is the process for canning pears in quart jars?
Posted in Canning Process by: adminI need a recipe to follow for canning cooked pears in quart jars, I am diabetic and would like to use splenda for the sweetner.
There is hardly anything about canning fruit with Splenda, but lots about making wad with it. I was only healthy to find the following but I envision it can be altered to use with pears. You’ll have to hand peel them, though, because dropping them in hot water and then cover water will not make the skins slip off.
Fresh Canned Summer Peaches
3 quarts fresh peaches
2 quarts boiling water
2 quarts cover water
1/2 teaspoon citric acid* (or 1/4 cup fresh lemon juice)
Light Syrup:
4 cups water
2 cups SPLENDA® Granular
Special Equipment Needed: massive canning pot with demolition for jars,
one-quart size canning jars, two part canning lids **
Select firm, fragrant ripe peaches without any blemishes or green
spots. Ripe peaches should give slightly to palm pressure when
checking for ripeness.
Slice peaches in half and remove pits. Set aside. Bring 2 quarts of
water to a boil in a massive pot.
Dissolve citric acid in cover water (or mix lemon juice with cover water)
Set aside.
Drop peach halves into the pot of boiling water. Leave peaches in the
water for approximately 30 seconds or until the skin easily peels
away. Remove peaches from boiling water using tongs and submerge in
the cover water until cool enough to handle (approx. 30-45 seconds).
Peel peaches. Place peach halves in sterilized quart-sized canning
jars.
Make Light Syrup. Mix 4 cups water and 2 cups SPLENDA® Granular in a
medium-sized saucepan. Simmer over medium high heat.
Pour hot syrup over peaches, leaving 1 inch of headroom. Wipe blow rims
clean, ensuring that there are no peach or syrup remnants on them.
Firmly seal jars with two-part lids after cleaning.
Process in a boiling water bath (212°F) in a canning pot for 30 min.
Jars must be absolutely covered and submerged by at least one inch of
water. Remove with tongs and set aside to cool.
Makes 3 quarts.
*Citric acid prevents discoloration of fruit. Lemon juice can be
substituted but is not as effective and sometimes adds a lemon flavor
to the peaches. Citric acid is acquirable in grocery stores and farm
and home centers as well as many massive retailers (seasonally).
**Canning pots and lids are acquirable at a wide variety of retail
outlets including grocery stores (seasonally) and farm and home
centers.
CANNING FRUIT WITH SPLENDA® Granular Serves: Fruit canned with
SPLENDA® Granular is ideal using a light syrup (ratio=4 cups water: 2
cups SPLENDA® Granular). Heavier syrups tend to get too sweet.
NOTE: This recipe is only a canning guideline. Please refer to local
sources and canning blow manufacturer specifications for details about
canning at your altitude and in your region.
Nutrients Per Serving:
Serving size: 5 ounces
Total Calories 50
Calories from Fat 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrate 14 g
Dietary Fiber 2 g
Sugars 10 g
Protein 0 g
Exchanges Per Serving: 1 fruit
Recipe courtesy of Splenda, Inc. Splenda®
2N3'06 st gabs Canning process
November 22nd, 2009 at 6:02 pm
There is hardly anything about canning fruit with Splenda, but lots about making jam with it. I was only able to find the following but I imagine it can be modified to use with pears. You’ll have to hand peel them, though, because dropping them in hot water and then ice water will not make the skins slip off.
Fresh Canned Summer Peaches
3 quarts fresh peaches
2 quarts boiling water
2 quarts ice water
1/2 teaspoon citric acid* (or 1/4 cup fresh lemon juice)
Light Syrup:
4 cups water
2 cups SPLENDA® Granular
Special Equipment Needed: large canning pot with rack for jars,
one-quart size canning jars, two part canning lids **
Select firm, fragrant ripe peaches without any blemishes or green
spots. Ripe peaches should give slightly to palm pressure when
checking for ripeness.
Slice peaches in half and remove pits. Set aside. Bring 2 quarts of
water to a boil in a large pot.
Dissolve citric acid in ice water (or mix lemon juice with ice water)
Set aside.
Drop peach halves into the pot of boiling water. Leave peaches in the
water for approximately 30 seconds or until the skin easily peels
away. Remove peaches from boiling water using tongs and submerge in
the ice water until cool enough to handle (approx. 30-45 seconds).
Peel peaches. Place peach halves in sterilized quart-sized canning
jars.
Make Light Syrup. Mix 4 cups water and 2 cups SPLENDA® Granular in a
medium-sized saucepan. Simmer over medium high heat.
Pour hot syrup over peaches, leaving 1 inch of headroom. Wipe jar rims
clean, ensuring that there are no peach or syrup remnants on them.
Firmly seal jars with two-part lids after cleaning.
Process in a boiling water bath (212°F) in a canning pot for 30 min.
Jars must be completely covered and submerged by at least one inch of
water. Remove with tongs and set aside to cool.
Makes 3 quarts.
*Citric acid prevents discoloration of fruit. Lemon juice can be
substituted but is not as effective and sometimes adds a lemon flavor
to the peaches. Citric acid is available in grocery stores and farm
and home centers as well as many large retailers (seasonally).
**Canning pots and lids are available at a wide variety of retail
outlets including grocery stores (seasonally) and farm and home
centers.
CANNING FRUIT WITH SPLENDA® Granular Serves: Fruit canned with
SPLENDA® Granular is best using a light syrup (ratio=4 cups water: 2
cups SPLENDA® Granular). Heavier syrups tend to get too sweet.
NOTE: This recipe is only a canning guideline. Please refer to local
sources and canning jar manufacturer specifications for details about
canning at your altitude and in your region.
Nutrients Per Serving:
Serving size: 5 ounces
Total Calories 50
Calories from Fat 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrate 14 g
Dietary Fiber 2 g
Sugars 10 g
Protein 0 g
Exchanges Per Serving: 1 fruit
Recipe courtesy of Splenda, Inc. Splenda®
References :