Addendum

Last week I showed the pictures of the pears ripening in the basement and I didn't exactly explain that and some of you may have wondered why. If you did or even if you didn't, hear is the skinny on canning pears!

 You can't let pears ripen on the tree or else the will ripen and brown from the inside out and not be edible. So, you harvest them when they are hard and put them in a cool, dry place in one layer and check them until they give a little when you press your thumb near the stem. These pears turn from green to yellow and you want to catch them when they still have a hint of green. Terry and Bev have 2 pear trees and the last time they produced fruit was 4 years ago and they have been eating canned pears from those trees for that entire 4 years! If you want to try it yourself, here is the recipe!

Yield: 2-3 lbs of pears per quart 

Prepare a bowl with about 5 cups water and 3 tbsp lemon juice (doesn't need to be fresh lemon). After you have the ripened pears, peel, core, and quarter them, and be sure to remove all brown spots. Immediately after slicing, place them in the lemon juice water to prevent browning. There should be enough water to cover the pears so just add more according to how much you need. 

Make a light syrup of 5 1/4 cups water and 2 1/4 cups sugar. Heat syrup so that the sugar is dissolved and ladle the pears out of the lemon water into the light syrup and heat until they are hot throughout (a light simmer). Pack the hot pears into sterilized jars and ladle the hot syrup over the pears leaving 1/2" headspace. Adjust with 2 piece lids. Hot water process quart jars for 25 minutes and pints for 20 minutes. 

Good luck! You can buy pears from the store and I am sure it would be less work cutting out brown and buggy spots, but the good thing is that we know our trees are not sprayed and are 100% organic. 

This Saturday, August 31st, we will have at the market:

 - swiss chard

- beets

- carrots

-  lettuce

- green beans

- grape jelly

- red currant jelly

- black currant jam

- cherry tomatoes

- flowers

- sunflowers

- red cabbage

- tuscan kale

- curly kale

 - green onions

- assorted peppers (green, jalapeno, hungarian wax)

- cilantro

- parsley