Pear sauce can be used as healthy substitute for the oil in cakes, muffins and cookies. It can also be used in place of the apple, pumpkin or zucchini in bread recipes.
Pears (40 medium-sized or 50 small), peeled chopped and cored
2 teaspoons lemon juice
1 cup water
Sugar to taste (optional)
Cinnamon to taste (optional)
Warning: Processing times vary by altitude. Check with your local extension office for times specific to your area.
Place the pears and water in a large pot, and bring to a boil.
Reduce heat, cover and simmer for 20 to 30 minutes or until the pears are soft, stirring often.
Add the lemon juice and any sugar or cinnamon that you wish to include.
Bring the pot back to a boil.
Then, reduce heat; and simmer uncovered until pears are cooked down to your desired consistency.
Ladle the pear sauce into hot, sterilized jars, leaving 1/2-inch of headspace.
Then, run a spatula or bubble remover tool around the inside edge of the jar to remove any air bubbles.
Wipe the rims clean; top with a boiled lid; secure the band, and process in a boiling water bath – 20 minutes for pints, 25 minutes for quarts.
Place the jars on a towel, and allow them to cool overnight.
Then, test the jars for a good seal in the morning (press down on the lid; and if the lid doesn't pop back, the jar is sealed).
Refrigerate any jars that did not seal.
Ladle the pear sauce into clean, freezer jars, leaving 1/2-inch of headpace in pint jars and 1-inch of headspace in quart jars.
Seal the jars, and allow to cool completely before freezing.
Yield: 4-6 pints or 2-3 quarts, depending on size of pears and length of cooktime.
If you want perfectly smooth sauce, blend the pot with an immersion blender, or transfer the sauce to a regular blender to finish.