I don’t know if you’ve noticed, but I haven’t been around much lately. See, I’ve been kinda busy canning pears.
OH MY GOODNESS, I can’t even express how tired I am. Don’t get me wrong, I had a blast getting in touch with my pioneer woman roots, but I am so pooped!
Every spare moment for the past week has been spent canning pear pieces, pear sauce, pear juice, pear honey and pear jam. YUM! Oh my!!
So, what does 250 lbs. of pears look like?
And they were HUGE!
I didn’t know this, but pears are picked before they are ripe because they ship better when they are firm (obviously, right?). Then, they take about a week to ripen. By the time mine were ripe, they were a little more golden than this. I have no idea what variety this is, by the way, but they are SO good!
My friend knows a local farmer who sold these to us for an amazing price!! My 250 lbs cost me $30. THIRTY dollars, people. Woot!!
I wasn’t able to use my apple peeler on these pears because the core gets too soft, so I ended up hand peeling each one with my paring knife. I ended up getting this down to a science! In the end, I would cut the ends off, then peel them from the top to the bottom and from left to right. Then, I cut the pear in half and scooped out the seeds with a spoon. I also used the spoon to scrape the yellowish “core” line out (since it turns the pears darker brown when left on).
This is what I ended up with:
I don’t have exact numbers, and we have eaten a couple of jars of pear sauce, but I would guestimate:
- 45 quarts of pear pieces
- 28 quarts of pear sauce
- 6 quarts of pear juice (plus about 2 that we already drank)
- 5 pints and 6 half-pints of pear sauce (plus a half-pint in the refrigerator)
- 1 quart of pear honey, which I’m excited to use as syrup on pancakes!!
Having this many jars of pears forced me to clean up my pantry!
Look at those empty shelves!! Wonder what I’m going to be filling them with!