Amish Pear Butter Recipe (2024)

FAQs

Why is my pear butter not thickening? ›

Thickening fruit butter will depend on your method of making the recipe but TIME is the key. Any of the methods– slow cooker, Instant Pot, or stove top– may need additional time to let the fruit spread thicken.

Pear butter is a fruit spread or thick sauce; it has no butter in it, and I don't know where the name came from. But just like citrus fruits turn into marmalade and berries become jam, pears or apples cooked down into a spread are called “butter.”

Prepare the pears.

To a large bowl, add water and lemon juice from half a lemon. This water will prevent the pears from turning brown once sliced. Slice each pear in half, then cut each half into thirds. If the pears are small, cut them into half rather than thirds.

Canning tends to be something that you aren't supposed to improvise on. Yes, the skins will peel off quite easily after canning, much like peach or tomato skins peel off after blanching. And yes, it is safe to can them with the skins on.

If its too warm, the butter will be very soft and will be more difficult to rinse and knead later on. If too cold, the fat will have difficulty consolidating. You can start with fresh sweet cream or culture your own cream for more flavor.

Sometimes the ambient temperature can be too warm or the friction of the churning and shaking process can create some warmth. Find the coolest place in the house to leave the cream to culture.

Introduction: Pear Butter (and How to Can It!)

Prepared this way, the jars should have a shelf life of about 18 months to 2 years...and possibly even longer depending upon the conditions.

Its distinctive appearance has led the species to accumulate a variety of common names, including "yellow trembler", "yellow brain", "golden jelly fungus", and "witches' butter;" although this latter name is also applied to Exidia glandulosa, its origin may stem from Swedish folklore surrounding witchcraft, in which a ...

He opened the door to see his daughter Pear Butter dead on the floor, and Bright Mac was squealing and crying through the pain of suicide. Mac's eyes grew wide and his face suddenly went pale. Grand Pear's point was achieved.

When purified procyanidins were treated at 95 °C at three different pH values (2.7, 3.3, and 4.0), procyanidin concentrations decreased after treatment, the more so as the pH was lower, and a pinkish color also appeared, attributed to tannin-anthocyanidin pigment. The pink color was bound to cell walls.

Can fresh pears be frozen for later use? ›

Prepare pears for freezing by washing fruit, peeling, and coring. Prevent cut pears from browning by soaking in one quart of water with either one-half tablespoon salt, three-quarter teaspoon ascorbic acid (often sold as Fruit Fresh), or 3 tablespoons lemon juice. Drain fruit before preparing further for freezing.

Although pears are most often canned in simple syrup, it is quite safe to can them in juice or even plain water. The canning liquid is a flavoring element, not a safety consideration. There are two basic ways to safely can pears: the hot pack method and the raw pack method.

Prevent discoloration of the peeled pears by holding them in a solution made by crushing six 500mg vitamin C tablets (or 1 teaspoon ascorbic acid) in one gallon water or use a commercial ascorbic acid mixture. Drain pears well before canning or freezing.

Bartlett, Bosc and Seckel are good varieties to preserve, however Anjou, Comice, Nelis and Forelle may also be preserved, depending on the end product. It is important to harvest pears at the correct time. Pick them when they are mature in size but not yet fully ripe.

Unopened canned pears can be stored in the pantry for 12-18 months. Check the date on the label. After opening, store in the refrigerator for 5-7 days. To cut down on added sugars, look for pears canned in 100% juice or water, rather than syrups.

too quickly initially will result in a thin sauce that is difficult to thicken later on. Only once at least half the butter has been added and a double cream consistency has been achieved can the butter be added a little more quickly, but still carefully. Overheating the emulsion will split it.

Simmer rather than boil fruit butter. Stir constantly as it thickens, especially as it reaches the point of doneness.

If there isn't enough pectin in the fruit itself and you don't add extra pectin, the result is runny jelly or jam. Additionally, if the fruit is overripe, its pectin levels are lower. Added pectin comes in a couple of forms. You can find powdered pectin and liquid pectin at grocery stores and online.

Heating denatures the milk proteins, which allows the milk to coagulate and thicken more. Raw milk has not been heated; therefore, the proteins remain intact and will not coagulate the same way and cannot create a buttermilk that is as thick.