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August 07, 2014

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Tipper,
I was at Ingles the other day and
saw their nice lookin' pears, so I got 3 just to peel and eat. They're still in my frig, but I thought of your posts of fixin' pears then.
I think these are Bartlett Pears
and they'll go down good pretty
soon. When they get ripe, I like to just peel, slice, and eat 'em like an apple...Ken

Tipper,
Carrying on Family Tradition is a
worthy cause. It's nice to know
how to do those things like some of us was taught here in the Mountains. It's a way of life!
Your mom sure knows how to fix
things, I can see why you're so
proud. A few years back, I use to
call my Aunt Toots (before I ruined something) and she'd
always straighten me out. My pear
tree got bit this year by the
frost, like all the other fruit
trees, but I had lots of them
Blackberries and they got froze
in my freezer...Ken

hmmm. as a non-canner, buy-at-the-grocery-store kind of reader, this recipe looks to me like it might be done with fewer pears for a smaller batch in the crockpot, and them kept in the refrigerator! maybe i'll try it when pears come in to publix...

What most people fail to realize is that sugar is a preservative. The quantity of sugar you put in the mixture added to that already in the pears probably is enough bring the boiling point well above that of water which is the equivalent of pressure cooking it. Putting it in a hot water bath at that point would only bring the temperature down. That only applies if you jar it right off the stove. The lid needs the heat in order to seal properly. But even without the seal your preserves probably have enough sugar to prevent incipient bacterial colonization. Now! how do you like them apples..uh..pears!!

I don't know how I missed the original post. It was during that time I had two pear trees loaded with truckloads of fruit. This year only one has a bushel or less. That's still enough to make a few quarts of these easy and yummy looking preserves.

Thanks for re-posting Pear Preserves! This is the recipe used by my grandmother, mother and aunts--and then I used it--in Choesote, Union County. We had what we called "sugar pear" trees in our orchard that made wonderful pear preserves. Good memories; good "putting-up" recipe; good eating! Thank you!

Ah! The wonderful taste of pears when they aren't in season. Great repeat!

Tipper--I'll go out on a bit of a limb and make a slightly educated guess that a number of your top ten posts, in terms of how many viewers they attract,will involve food. Unlike many of your other subjects, among them those I personally find the most appealing, foodstuffs and recipes have an appeal which far transcends our beloved mountains.

I've experienced that on a personal level, which is one reason for my conjecture. I've been involved in dozens of books as the author or editor. In terms of sales, when it comes to my personal efforts cookbooks rank far in front of anything else. Of course my wife, if she read this, might suggest that the explanation for this focuses on the fact that she was co-author!!

Jim Casada
www.jimcasadaoutdoors.com

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