Emery Lawson, Cassopolis, Michigan, writes that he and his wife have been canning for more than 50 years; they are both now in their 70s. “My canning books are ones that I have had for a long time. This one comes from the canning book by Ball Corporation.”
1. Make a medium syrup of one part sugar to two parts water, making enough to cover pears in a stainless steel slow cooker (do not use aluminum pots). Add two cinnamon sticks and the rind of 1⁄4 orange per quart of pears. Cook pears for about 5 to 6 minutes in hot syrup.
2. Remove cinnamon sticks and orange rinds. Hot pack pears in jars. Process in hot-water bath for 20 (pints) to 25 minutes (quarts).
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