Pear Butter: Here We Go…

I left the pears to soften up for five days and that may have been a mistake:


Two different species of bugs had pretty thoroughly colonized about half of them. Quite a bit is going to the chickens.


I was able to score nine wide-mouth pint jars, and I won’t be needing them all. I lost a lot of fruit by waiting too long to pick. Still…


Before the boiling started I had between 17 and 18 cups of cut-up pears, which ain’t nothing. We’ll see what we’ve got when it boils down.


And boiling it down is something I’m approaching with great caution. online recipe instructions were all over the place on even such basics as how much water per cup of fruit. So I’m starting with a cup of water and plan to watch it like a hawk. If things really start taking too long I’ll move the operation to the crockpot I’ve got stashed at Ian’s place.

More later.

About Joel

You shouldn't ask these questions of a paranoid recluse, you know.
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6 Responses to Pear Butter: Here We Go…

  1. Ben says:

    This makes me wonder how many bugs we consume in the commercially canned fruit products that we all eat 🦗 They surely don’t have the time to individually scrutinize each piece of fruit like you apparently just did.

  2. Joel says:

    If there were this many bugs in your supermarket fruit, you’d notice.

  3. Mark Matis says:

    Gonna let those pears ferment a bit before you give them to the chickens???

  4. Steve Walton says:

    Mark, there is very little in this world funnier than a drunk chicken…

  5. taminator013 says:

    I would have seriously considered making perry (pear cider) from them. The riper the pear, the more sugar in them to ferment……

  6. Mark Matis says:

    Which is why I suggested that, Steve Walton.

To the stake with the heretic!