I knew it was going to boil down to not very much. I wouldn’t know how much not very much was till I got there.
I sterilized five jars and hoped I wasn’t being too comically optimistic…

…and to my shock that was just right. I ended up with four and a half jars of pear butter. Gave one to the goat people from whom I scrounged the jars. Plan to give another to Landlady if she wants it: She eats vegan a lot and I’m not certain this qualifies. That leaves me with 2 and a half jars.
And as for the product…

Not bad, really! A little sweet for my taste, didn’t need quite as much brown sugar as I used and I didn’t think I was using very much at all. But a nice change. It won’t rot on the shelf.
It didn’t take as long as I feared, either. I simmered the pears in a cup of water and a little lemon juice for an hour and a half then mashed them with a potato masher and my electric mixer, added cinnamon and brown sugar and simmered it for about another hour till I got the consistency I was looking for. Had to borrow Landlady’s big pressure canner for a pot big enough to sterilize five jars at once, and that took nearly a whole bottle of drinking water though I got double duty out of it for washup.
Altogether, a successful project! I should maybe look at doing this more, and would if new jars weren’t so damned expensive. Compared to buying canned goods from the dollar store it’s not cost effective.




























































































