Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pear | 1 medium (178g) | 101 |
| Cherry | 1 cup (138g) | 87 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Water | not in our table | 0 |
| Fruit | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- eight pounds of pears
- 6 pounds sugar
- five pounds of the sugar add the thinly pared yellow rind
- 2 ounces of green ginger root scalded
- 1 cup of water as soon as they begin to cook
- 1 cup of sugar to each 3 cups of pulp
- 3 cups of pulp
- one cupful sugar
- four cloves in each piece
- four cups of sugar mixed
- one cup of vinegar
- four pounds of green pears
- 4 pounds of granulated sugar
- 1 cup sugar to 3 of water
- one cup granulated sugar add 3 tablespoonfuls of water
- 3 tablespoonfuls of water
- one cup sugar to one quart fruit
- a small piece of ginger root
- a pound of sugar to each pound of pears
- a pint of cold water
- a quart of fine ripe cherries which have been stoned
- 1 part sugar
- 2 parts water
- 4 lemons
- 2 lemons
- one-third way
- one cup of water
- one-third loganberries make a most delicious combination
- ginger
Directions
Canned Pears.
Pare fruit and cook whole with stems left on, or they can be cut in halves or quarters, removing cores. A small piece of ginger root or lemon rind may be cooked with the syrup, which is made of 1 part sugar and 2 parts water. Cook until fruit looks transparent and can be pierced easily with a stiff straw or a knitting nee- dle, and can. — Bertha Blowers, Hood River, Or.
Pear Chips.
Eight pounds of pears, cut in chips; 6 pounds sugar, \i pound preserved ginger, cut fine; 4 lemons, cut fine; mix all and let stand 4 hours. Then stew until thick; if pears are juicy use no water. — Mrs. E. G. Compland. Preserved Pears.
Take acid pears for preserving. If the fruit is small preserve it whole; if large cut in halves; peel the pears with a silver knife, dropping them into cold water as fast as they are peeled to prevent discoloration. When the fruit is all prepared weigh the pears and allow a pound of sugar to each pound of pears. Put the fruit over the fire with just enough water to cover it and boil it gently until it is tender enough to yield to a slight pressure of the fingers; meantime put the sugar into the preserving kettle, adding to each pound a pint of cold water, and to every five pounds of the sugar add the thinly pared yellow rind and juice of 2 lemons and 2 ounces of green ginger root scalded and scraped. Boil the syrup and re- move all scum as it rises. When the pears are boiled, as directed, put them into the syrup and boil them until they look clear. When the pears are thoroughly penetrated with the syrup remove the preserving kettle from the fire, allow the preserves to cool and put them in glasses or jars as usual. —I. G. C.
Pear Butter.
Use your overripe pears for butter, peel and remove cores, place in pan with 1 cup of water as soon as they begin to cook. Mash when well boiled down to pulp, add 1 cup of sugar to each 3 cups of pulp; let cool on back of stove two hours. Stir with wooden spoon and do not allow it to burn. When very thick can. — Mrs. Williams.
To Can Baked Pears.
Place pears in baking dish, add one cupful sugar, cover one-third way with water and bake. When done, place in Economy jars with fork, set in pan of hot water, bake in oven for 20 minutes. Remove from oven, put on second clamp and set aside to cool. — Mrs. W. R. Crow, 1153 Forty- ninth avenue Southeast.
Pickled Pears.
Peel pears and, if large, cut in two. Take out core. Put four cloves in each piece. Have on the stove four cups of sugar mixed with one cup of water and one cup of vinegar. Put pears in, cook till tender and seal. — Mrs. C. R. Moody, 6829 Forty-sixth avenue Southeast.
Ginger Pears.
Four pounds of green pears, V± pound of preserved ginger, 4 pounds of granulated sugar, 2 lemons. Chop the pears very fine, slice the ginger and let these boil together with the sugar for one hour slowly. Boil the lemons whole in clear water until ten- der, then cut up in small bits, remov- ing the seeds. Add to the pears and boil one hour longer. Pour into glasses and seal.
Hard pears, which are suitable for no other purpose, may be used for this conserve. — Mrs. H. M. Morse, 451 Ainsworth avenue.
Select fresh ripe cherries, fill your cans to the shoulder, cover with a syrup made of 1 cup sugar to 3 of water; boil to reduce one-third and pour over when cold. Can in the oven or in the boiler as outlined in the directions for cold pack canning. Boil 20 minutes.
To preserve cherries proceed as for any other preserve. — Mrs. W. W. Will- iams.
Dried Cherries.
Many seasons in Oregon I notice the Royal Ann and Black Republican cherries dry on the trees. I have gathered these, removed the pits, sprinkled a little sugar over them and placed them in the oven until the
sugar melted. Then packed them into jars and sealed. Use these in the place of raisins. — Mrs. Williams.
Crystallized Cherries.
To one cup granulated sugar add 3 tablespoonfuls of water. Boil to hard boil degree, or until a drop in water hardens. Pour it over a quart of fine ripe cherries which have been stoned. Move them around gently to coat nicely in this syrup, but do not cook. When almost cold dry near the fire. — Mrs. Williams.
Bing cherries canned with one-third loganberries make a most delicious combination. One cup sugar to one quart fruit. Try them. — Mrs. Will- iams.