Canned: Pearsauce, Pears in Apple Juice, Pear Butter

Pearsauce:
Cut and core a whole bunch of pears, cook with a bit of water until soft (~15 minutes), blend well and pour into a pot. Add some cinnamon and honey to taste, cook for a bit while you’re getting the canning stuff ready (jars, lids, canning pot of boiling water, etc). Prep the bottles, fill with the pearsauce leaving 1/4-1/2″ headspace. Hot water bath here above 6000 feet for 25 minutes for pints, 35 minutes for quarts.

Pear butter:
Fill the crockpot with unsweetened pearsauce, add:
* 1.5 teaspoons nutmeg
* 1/2 teaspoon cloves
* 1/4 teaspoon Allspice
* 2 teaspoons grated orange peel (just the surface, not the spongy white part) or 1 teaspoon orange extract
* 1 cup orange juice (I used 1/2 oj and 1/2 grapefruit juice, because that’s what we had)
* 6 cups sugar (I didn’t use that much — 4 cups was just fine)
Cook it down for a long time, until it’s cooked down to about 1/2 of what it was; add another couple quarts of pearsauce and cook for a few more hours. Add more sugar if necessary. HWB for 15 minutes for pints, 20 for quarts.

Pears in Apple Juice:
Peel, core, and slice pears as desired. Add to boiling apple juice and cook for 5 minutes. HWB for 35 minutes for pints, 40 for quarts.

These all came from Pick Your Own.org, which has pictures and a lot of information for canners.