Three years ago the pear tree bore fruit, long after I’d given up any hope of it. I lost most of the yield to rot and bugs, but learned a lesson – I hope.
Still got a little bit of pear butter out of the deal, since at no point would you have considered the actual fruit worth eating, and this time I’m ready.
Because that was pretty good pear butter and I always wanted more.
Those canning lids are a bit suspect. During the canning-lid-shortage of a year or two ago, the Chinese started stamping those things out to fill the void in the marketplace. Reviews of them are uniformly lackluster. If you can, get some Genuine Ball or Kerr lids. If not available, lemme know and I’ll get you a couple dozen outta my stash.
Good to know, thanks.
Pears ripen fully after picking them. If they look good, pick them, set them in a cool, dry place. When they start feeling soft, start eating. You can go almost mushy as long as they still look good. Multiple pear trees on property and hated watching them go to waste in the 80’s because they were inedible. Called in a radio station and asked Carla Emory.
For what it’s worth, stay completely away from Pur brand products. Their jars are thin, their lids are shit, and their rings don’t fit right.
Buy Kerr or Ball only. You can improve the Pur crap by putting Ball lids on them. At least then they will stay sealed.
Not sure where *exactly* you are but I’m thinking it’s pretty close to me. Our once pear tree gave over 70 pounds of pears last year.
Golden Harvest lids also work well. I believe they are made by Kerr. I’ve used them regularly when Ball weren’t available.
Manna from heaven, nice. 😋