A historical preserve from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900).
Preserved exactly as written in the original source
Pare, cut in halves and remove core
put in cold water, so they will not discolor
make syrup of one pint sugar, to two pints water
bring to a boil
drain pears and place in syrup
boil until tender
place fruit in hot jars, cover with syrup and seal
Modern guidance to help you succeed with this vintage recipe
Submerging cut pears in cold water prevents enzymatic browning by limiting oxygen exposure to the fruit's polyphenol oxidase enzymes. The sugar syrup serves multiple purposes: it draws out excess moisture through osmosis while replacing it with sweetened liquid, creating an inhospitable environment for bacterial growth. Boiling the fruit in syrup before canning ensures proper heat penetration and creates a vacuum seal as the jars cool, essential for long-term preservation without refrigeration.
This is a preservation method designed for long-term storage. Once properly sealed and processed, canned pears can be stored in a cool, dark place for up to 1 year. The syrup can be made ahead and refrigerated for up to 2 days, then reheated to boiling before adding pears.
Sealed jars should be stored in a cool, dark pantry or cellar away from direct sunlight for up to 12 months. Check seals before storing—lids should be concave and not flex when pressed. Once opened, store in the refrigerator and consume within 1 week. Any jars that fail to seal properly should be refrigerated immediately and used within 5 days.
AI-generated tips from Chef Cecil's culinary database
This is a preservation method designed for long-term storage. Once properly sealed and processed, canned pears can be stored in a cool, dark place for up to 1 year. The syrup can be made ahead and refrigerated for up to 2 days, then reheated to boiling before adding pears.
Sealed jars should be stored in a cool, dark pantry or cellar away from direct sunlight for up to 12 months. Check seals before storing—lids should be concave and not flex when pressed. Once opened, store in the refrigerator and consume within 1 week. Any jars that fail to seal properly should be refrigerated immediately and used within 5 days.
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