How To Can Pear Preserves & Pear Glaze

Mmmm. Wow. Lips smacking. Eyes closing in bliss. Oh my goodness. I can’t pull myself away from these things!

Just one more bite…

Okay. Wow. These pear preserves are like warm bits of sweet heaven melting in my mouth.

Somebody pry this jar away from me… please!

Okay, I’m good. No really, I can do this.

Angie, girl, I could kiss your feet for sharing this recipe with me!

I’ve never really considered myself a pear-loving kind of girl. But when my mother-in-law gave me free range of her loaded pear tree, I didn’t waste the opportunity to gather as many as I could. Up until today, I hadn’t canned pears yet, and I’d never tasted pear preserves… *drool*… so I was anxious to try my hand at it.

Strawberry or raspberry preserves are great, but many people overlook pears as another great choice for canning fresh fruit. Pears contain tons of antioxidants and zero fat, and are also rich in essential vitamins like A, B1, B2, C, niacin, and minerals such as potassium, iron, calcium, and phosphorus.

These fruits make a tasty jam because of their sweet, tangy flavor. Best yet, they are much healthier for you than their store-bought counterparts. They contain less sugar and no artificial chemicals. Pears are at their best when they drop from the trees in late summer and fall, and are a tasty addition to any breakfast (or lunch, or dinner!) table.

Angie, at Home Grown, was so sweet to point me toward a post she wrote a while back with a recipe for canning pear preserves. Actually, she also tells exactly how to use every single part of the pear (peels and core included) to make a delicious pear glaze for meats, and pear jelly as well. Check it out.

Mouthwatering Pear Preserves

  • Pears (still green; preferably Kieffers)
  • Sugar- lots of it!

As for quantities, it doesn’t matter how many pears you have for this recipe, just add 2 cups of sugar for every 2 quarts of pears (approx. 14 small/med. pears). Though in my opinion, if you don’t have at least 6 quarts of pears, it’s probably not worth the trouble to can them, you won’t get more than three pints of preserves.

*I processed 6 quarts of pears and ended up with 3 pints of preserves, and 3 pints of the glaze. How much glaze you get depends on the thickness you allow the syrup to be reduced to.

First thing you do, as always, is wash the fruit. As always when you are preserving fruit, make sure you separate out any bruised, overripe, or underripe fruits. The quality of your canned goods is only as good as the quality of the ingredients you use to prepare them.

Pears will generally keep for about three to five months in cool storage. The best pears for storing, in general, including Bosch, Anjou, and Winter Nelis, but remember that this rule of thumb only applies to healthy, unblemished fruit. The firmer the pear is, the better it will hold up.

Peel the pears using a potato peeler, then cut them in half and use a melon scooper or knife to remove the stem, the tough middle, and the seeds.

Cut off any bad places (bruises, etc). Then slice the pears pretty thinly. The thinner you can slice your pears, the better, because this will help them cook more evenly. You can also fit more into a jar, as they are easier to squish together. You want even heat distribution to make sure your preserves cook and store properly.

I used a 2-quart canning jar to measure my pear slices. Every time I filled it up, I emptied its contents into a large stainless steel pot and added 2 cups of sugar.

When all of the pears are prepared and the sugar added, put a lid over the pot and let them sit until the next day, about 12 hours. The sugar will melt, and the pears will be floating in the juices.

Heat the pot over a low setting, and allow the pears to cook in the covered pot until they are extremely tender and almost translucent. Be prepared to let them simmer for a few hours, stirring occasionally.

When the pears are done, remove them from the liquid and set them in a bowl for later. Continue cooking the syrup over medium heat, until it thickens a bit (reduced by about half of what it was). Return the pears to the syrup mixture and bring them to a gentle boil.

I canned my pears and preserves using a simple recipe with no additional spices. That being said, you can also add ingredients like ginger, cinnamon, or nutmeg to change up the texture and flavors of your spices.

If you’re feeling adventurous or simply want a greater variety of options in your canned goods, consider adding a few different types of spice blends to give you plenty of choices to work with as you cook and enjoy your bounty.

Using a slotted spoon, fill hot, clean jars with the pears making sure to pack them tight. Next, pour the syrup over the pears leaving 1/2 in. head space. Use a butter knife or something to slide down the insides of the jars to help release any air bubbles that may be trapped.

Add a clean, sterilized lid secured with a ring, and process pints and quarts for 25 minutes in a water bath canner.

When all of my jars were filled, and in the canner, I noticed some bits of pears left in the large pot I’d simmered them in. Curious as to what they would taste like, I used a spoon to collect a piece to sample.

Big mistake.

Oh, heaven!!!

I desperately began scraping the remaining bits of candied pear from the pot, and melted in pure ecstasy with every bite.
I tried my best to allow them to cool once they were out of the canner, but it wasn’t long before I’d popped a lid off and was delving in. Mmmmm…..

You guys, this is the one. If you get your hands on any pears, forget any other canning recipes you may have in mind. Nothing can compare.

Now, if you’re feeling brave, you can try to just store the whole pear instead of canning it. This is a good option if you just don’t have the time to commit to the canning process right now (I think many of us get inundated with canning to-do lists during this season!).

Pears store much better than other types of fruit, like berries, and can be kept in a cold area, as I mentioned, for up to five months.

However, you need to be careful about the temperatures at which you store your pears. Temperatures that are colder than 30 degrees Fahrenheit (-1 Celsius) will damage the pears, but warmer temperatures can cause them to ripen prematurely.

If you have a spare refrigerator or walk-in cooler, this is ideal for storing your fruit. However, the problem with refrigerators is that an airtight seal can prevent ethylene gases from escaping, causing premature spoilage.

If you don’t want to can or store your pears whole, you can also dehydrate them or even freeze them. These are other good options but again, take up space in the cupboard or freezer.

Think about how you intend to use your pears (or yummy pear preserves!) before making the decision on how you want to store them. There are so many delicious uses for this concoction, I can’t imagine that you wouldn’t want dozens of jars kicking around! But if you’re having trouble finding inspiration, here are a few ideas.

As I have already (clearly) implied, pear preserves taste delicious by themselves. I enjoy a scoop or spoonful of them as an after-dinner treat! They also make a tasty butter when spread on freshly baked bread or toast.

If you’re feeling craftier, you can bake an easy pear tart or similar type of pastry to serve the family. You won’t even feel guilty about sneaking one of these for breakfast!

Finally, many people I know use pear preserves as a glaze for meat. You can use this on just about any cut or variety of meat, but I think the best meat to use pear glaze on is ham. It gives the ham a sweet, tangy flavor to offset its fatty texture, and is absolutely mouthwatering.

What other uses do you have for pear preserves? Share your recipes and suggestions below!

canning pear preserves

123 thoughts on “How To Can Pear Preserves & Pear Glaze”

  1. Hi Kendra,
    I love the idea of cooking the syrup a little longer. I’m going to try that today as I have a big pot of pears cooking right now!
    I’ve been looking for a pear butter recipe. Have you ever tried to make it? I’ve tried the last two years and turned out much better this year than last. It’s not quite a smooth as apple butter but sure is good on a hot buttered biscuit! I’d like to compare recipes if you have one or know someone that does.

  2. Like everyone else I am trying to make my grandmother’s recipe, which she never wrote down. Yours look just like what I am trying for. I have tried two times in smaller batches to make sure they are what I want before I put in jars. Here is my problem, once cooled the juice hardens to a sticky mess that I can not pry out of the jar. It was very juicy, but thinkening, when I removed from heat. What am I doing wrong? Should I add water?

  3. These recipe is a keeper. I have been making preserves for over 30 years and this is the best recipe I have used. I also added a couple of extra cups of pears, since I am trying to cut down on sugar. I did not let my pears set overnight, instead just tossed the pears with the sugar and let them set until the sugar was dissolved.
    Also, I cooked the pears until they were transparent and the syrup coated a metal spoon, then poured them up in jars and processed. I like a preserves on the soft side and the pear syrup….the consistency of syrup. All and all, this was the best recipe I have ever used and it is a keeper. Thank you again!!

    • Try adding a package of strawberry Jello to a quart of cooked preserves before putting in the jars. Make sure you mix while the pears are hot. I love the outcome.

  4. Hi this is the one I’ve used for years. I don’t water bath mine. I leave my pears over night with no lemon juice they will turn brown which I love cook them a couple of hours or so jar them up in hot jars and lids turn them upside down away from draft for 8 hrs. Enjoy.

    • I’ve just found some pears growing in a nice lady’s back yard and she has agreed to share a few.. My mother used this recipe and her pear preserves were worth their weight in gold. I’m going to try to duplicate this recipe,I hope that I can come close to my mom’s. Reading your blog brought back memories of how mama produced this golden brown piece of heaven on a hot biscuit. For this I thank you.

  5. Hello, I would like to try this recipe and was curious… My son brought home about 50 Apple leads. How would they work for this recipe?

  6. Thanks for sharing your recipe for pear preserve. It was the one I was looking for, allowing the pears to massorate verses adding water. I will also be adding a few whole clove, and just the lemon juice added just to keep their color.
    I will give it a shot today and let you know tomorrow?

    • Danielle how did the pear preserves come out. I thought my mother put cloves and lemon juices. My brother were trying to remember. The hard pears on the tree will be ready for I picking next week. Please let me know. Thanks

  7. Hi, was wondering if these are chewy? My Aunt used to make some that were chewy and I didn’t get the recipe before she passed. My family loved them and I would like to try and make some. Thank You!

  8. Thank you for posting this recipe. I’ve been looking for one that sounded like my Grandmother’s and I believe this is it! I work a lot of hours & make time on weekends and some evenings to can during the season. I have quite a lot of pears my landlord brought with a request that I make him & his wife a few jars of preserves. I’ve never made pear preserves before, so all the posts are very promising. With my time constraint I will have to let them 24 hours in the refrigerator before cooking. Does that sound alright? Again thank you for posting this recipe and simple instructions. I’ll let you know how mine turned out.

    • I hope you get a response because I have the same question. I need to get my pears canned asap because they’re ripening. I’ve never canned before and I’m a teacher and I am at work all day. Evenings are the only time I have. Did you let yours sit for the 24hours? I’m curious to know how your preserves turned out.

      • The preserves were perfect!! Leaving them in the refrigerator for a little more than 24 hours was just fine. They were just like my Grandmother’s too. Again, thank you for posting this recipe! It will be put in my family canning book for future family cooks!

    • I just saw this post. I let mine set in the refrigerator for 24 hours and it was not a problem. Sorry this post is 2 years too late, but I thought I would respond.

  9. YUM! Have not made these for over 25 years, so when someone gave me a whole bunch of pears I searched online for a recipe. Yours is the only one anyone needs to use…..ever. it’s so good that when my neighbors tasted them, they gobbled them up then brought me more pears! Thank you for sharing.

    • 25 minutes. I kept my clean jars in another pot of water on low heat until ready to use. Then I put a kitchen towel in the bottom of a large pot, filled my jars per instructions, covered filled jars about 2 inches of water and “bathed” away for 25 min. Be sure to use a jar removal tool, jars are very hot. Then set them aside to cool. You’ll hear the lids “pop” and you will know everything is as it should be

  10. Hey,
    This recipe sounds a lot like the one a very old friend of mine told me about. She says letting the pears soak is key.

    One question, though. Why do you want the pears still green? I have a couple of old timey pear trees, probably Keiffers (hard, but soften and ripen after a couple of weeks in cool storage as my friend instructed me).

    I’m going to try this with my ripened pears. Just wondered why you prefer green.


  11. Looking at 6 jars of pear jam and 4 gorgeous jars of preserves this morning… I’m feeling a little Martha Stewart ish;-) Yes I did turn up the heat and as it was cooling down I stuck my emulsion blender in it and it thickened right up! Another cool tip I discovered was using my Pampered Chef plastic red mits I could reach in and just grab the hot jar and pull it out of the hot water.
    Thank you for your help. Adding your website to my favorites today! I’ll be back soon.


  12. Since my preserves went so well thought I’d try some jam. Recipe calls for 8 qts. Sl pears w 4cups sugar, etc Simmer 1-1/2 hrs to thicken. Doubled recipe and going on 3 1/2 hrs no sign of thickening. Is there a way to save this batch? Seems like I have more juice/syrup than pears?

  13. thank you. I did use a dishcloth and it worked great. Going to pick more today and try pear jam. 9 quarts of cut up pears yielded 4 one quart jars perfectly. I did have a lot more juice at the finish. Hated to throw it out. Is there a use for this leftover syrup/juice?

  14. I found all of the comments very helpful and am canning pears (as we speak) for the first time. Have everything ready but don’t have the canning pan. Trying to find something to raise the jars off the bottom of pot. But all my smaller baking racks are square. Will the jars break if I just set them directly on the bottom?

    • It may not work in your cooker, but my pressure cooker really likes the metal pie pan from Mrs.Smith’ apple or cherry pies. I punched holes in it for a meat rack. Works great, easily recycled.

    • Your recipe is right on old time preserves, I always had friends who would sell me preserves. They have passed on and I was doing without and couldn’t find anywhere, after fixing I understand why. The older and darker they get the better they get, I’m in TN and cure hams, real tn country hams, pear preserves, hot biscuits and ham, it’s simple gourmet soul food. Three four year old pear preserves just kicks it more. I had no idea how to make but started checking and when saw your recipe that looked like what I had seen others do I tried, love you cause made the rest of my life really bright!:))

    • i use extra rings to line the bottom of a pot when i don’t have the right size rack. I just tie them together and place them upside down in the bottom and put the jars on top.

    • You might try folding a dish towel and put in bottom a nd place jars on it. If someone out there knows that would not work please post it.

  15. Will this method work if I skip the sugar? My mother in law wants some in their own juice and I was hoping to just cut them and let them sit for 12 hours then cook and can. I wasn’t sure if the sugar help them to “weep” or not. But I have used your recipe like it is and with half the sugar (1cup for 2 quarts instead of 1 for 1). My favorite was the half sugar recipe.

  16. I made these yesterday with a batch of pears. I followed your recipe exactly. I cut the pears up with a knife and made them kind of chunky; I reduced the syrup per your instructions. I held my breath the whole time because I have messed up with some recipes in the past. These turned out PERFECT! In fact, my jars look exactly like yours in your picture. I had to sample a bite…they are absolutely delicious!!! Thank you so much for the simple recipe, sugar only and not too much…just right, and your clear instructions! Now to start my second batch, after that, a third batch! Thanks again!!

  17. Hi! Just made these up today! They are wonderful! I added in a stick of cinnamon when reducing the liquid as I always feel the need to add something, bad habit. Anyway, they are sooo good! I think I made the same amount as you but I got less syrup, only one pint of syrup and about five pints of pears with syrup. I did add some apple juice to the syrup thinking I would have more that way, maybe I just didn’t use quite as much sugar, I know I used at least four cups but who knows. They are so good anyway! Thank you so much! I am now wondering if added brandy would be good with this recipe? Just a little for an added flavor. Can wait to make them again, and yes, they are a delicacy and I will only give them away to my favorite people!

  18. Made these today after soaking the pears in sugar for about 18 hours. I didn’t peel the pears which seemed to work out just fine. Sooooo soooo good! Beautiful consistency!

  19. Found your blog when looking for a photo of pear preserves that looked like the ones my late mother used to put up. I borrowed your photo and will post it later today. if I hear from you that you prefer I don’t use it, I will take it off my post. I have credited you and linked to your pear post and to About Kendra.

    I enjoyed my quick sample of your words and images and will be back for more visits regardless of your decision about the photo usage.

  20. Canning pears for the first time. Just needed to know an approximate boiling time on the syrup. Or maybe if using a jelly thermometer what temp I should be looking for. Thanks, I really like your recipes.

  21. Hi again,

    One more question, do/have you used any ascorbic acid to keep the pears from turning brown? Last year, I canned pears without any and they turned so brown that my family has a hard time getting over the visual of it, lol. Just wondering. If you have used ascorbic acid, what amount per 2 quarts of pear slices would you suggest? Thanks again.


  22. Hi,

    Will try this recipe – just wanted to confirm the yields you mention above: 6 qts of pears yielded you about 3 pints of preserves and 3 pints of glaze. In other words, you had a total of 6 pint size jars of pear-y goodness in one form or another?



  23. I tried my pears today after checking for lid tightness. They all were tight. They are the right consistency and taste good but way to sweet for me. The pears were really sweet before cooking them. How can I adjust the recipe to remedy this?

  24. Quick question:

    The recipe states”When all of the pears are prepared and the sugar added, put a lid over the pot and let them sit until the next day, about 12 hours”

    Do you let the pot sit out on the counter top or do you refrigerate?
    I just don’t want to ruin my yummy pears.


  25. I made the recipe as shown and I have some jars with the little circle in the middle where you can see and a couple where you can see the circle but it is not as defined as the others. I am worried that those did not seal correctly. After about 45 minutes I unscrewed the rims and wiped down the flat seal and them put the rims back on… Now i am afraid i have “damaged” all of the jars…. please advise

    • Hi Lyn,

      If I understand you correctly, you’re afraid the lids aren’t sealing properly? It’s okay that you unscrewed the rings and then put them back on, so don’t worry about that 🙂 The jars need to cool completely before they will seal completely. Don’t test the seals until they have sat for 24 hours, after which you can unscrew the rings and try to pry the metal lid up with your fingers. If it doesn’t come off, your jars have sealed. If it does come off, then you can either put that jar in the fridge to be eaten soon, or (if you really want to save it for later) you can re-can the pears by heating them back up and starting with a new, hot clean jar and doing the process all over again. I hope that helps!!

  26. We have done a version of this for years, but were always frustrated with all the extra syrup left over, AND the extreme amounts of sugar required in other versions. We want to try yours now since it seems like less sugar per pear amount. Please tell us the times and pressures for doing your process in a pressure canner with quart and pint jars, and half pints if you know it. We always pressure can since it is so much faster and safer due to the higher temps obtained, not to mention cheaper on the electricity used and less steam pumped into our hot house! Thanks for your information

  27. Hi Kendra
    this is the way my MOM made pear preseres but I wasn’t sure so I went on a search and found you.Thank you for reminding me my memory is still good.

  28. I made the first batch perfectly. then, I overcooked the second batch and it is too stiff. Can you reconstitute the preserves with some pear or apple juice to thin it?

  29. TY for the recipes! tried this one yesterday and it is absolutely fabulous. Now i gotta find a few more pear trees- may have to go out ninja style in the middle of the night bwahhaha. Good year for pears around here-all the trees are loaded but being kinda shy i am embarassed to go asking ppl to “pick their pears”
    Also i too ended up with alot(1.5qts) extra syrup, thinking of diluting it to use for jars of pear chunks scheduled for todays canning, or adding them to the jelly mix also scheduled for today. As a mom it makes me feel good to be providing some quality food for my family!

  30. I have tried this recipe for the first time.Havent been much on canning but my family is always posting what they are canning.So I felt like I should give it a try.Well this recipe is so good.My son an I might not be able to put any in our jars.My Husband and Daughter may not ever know what a pear taste
    Thank You for putting this recipe up.The catchy name caught my eye
    Thanks again Karen J

  31. I really like this recipe for the pear preserves and plan on making some this week. I would also like to make the pear glaze but I can’t find the recipe for it. Could you send me the recipe?

    • Lynn,

      Here’s an excerpt from Angie’s post on how to make the pear glaze:

      There will be plenty of syrup left in the pot once the pears are spooned out. Ladle it into hot jars and process it along with the jars of preserves. This syrup will make the most amazing glaze for duck, goose and pork when slow roasted. Add some hot chilies and garlic and brush it over the meat in the last 15 minutes of roasting.

      Hope that helps!

  32. First time canning… I must have done something wrong. I didn’t get preserves, I got pear jolly ranchers LOL seriously, the syrup is hard as a rock. Did I cook them too hot, too long, or reduce the syrup too much? I have more pears so I’ll give it another go but any suggestions?

  33. We have 2 pear trees in our yard, have lived here for 8 years, and have never done anything with the pears except give them away. I am trying my hand at gardening as well as canning this year, so I thought “hmmmm….what can I do with these pears?”
    I came upon your site, found this recipe, and am now simmering the syrup as I type this. I used my crock pot to cook the pairs in the juice, then poured the juice over into a sauce pan for the final thickening process. It smells delish! I can’t wait to try the finished product!
    Thanks again for taking the time to do this blog! It is so important for us as a country to get back to working our own land and becoming more self-sufficient! 🙂

  34. Hi Kendra I just made your pear preserves for a friend of mine who doesn’t can, the jars are pinging as we speak lolol !! I couldn’t keep my spoon out of the pan while they were simmering !! Then after they were in the thickened syrup I saved myself a few they are DIVINE !! thank you for sharing !!! it was so easy even I could do it !!! so will share with my friend she will have NO problem making thses herself !!! thank you again kelly 🙂

  35. What a cute story! Years ago my mom brought me a case of pear preserves she had prepared. She mentioned to me she had accidently over cooked the preserves. A week went by before I opened a jar of the preserves, like you said “pure ecstasy”. I told her anytime she over cooked a batch send them my way! She is gone now but your story brought a smile to my face and wonderful thoughts of my mom. Thanks you!

  36. We have a couple pear trees and they make the best pears Bartlett I think. Anyway I took a couple hundred pounds to my office and left enough on the tree for me. This is my forth time putting up pears so I found your recipe and figured it was worth a shot. Picked a 5 gallon bucket today peeled tham and got them soaking in the post right now. Will post bak after I have them canned.

    On a side note I was coreing them as said but found a much simpler way to get the core out. I cut them 1/2 then quater them long ways. This makes getting the core out so simple with less waste. Also makes cutting them up easier to.

    Thanks for the post.

  37. OMG! I just made some syrup from these pears…………
    It really is divine, really difficult to describe the flavor—-rich and sweet.
    I will now try to peel, slice and can them from the above recipe. Hope I can manage, as I am not the “canning” type.
    Thanks for the great tips!

  38. I have a bowl of pears sitting in my fridge. I’m so glad I found your pear preserve recipe…this sounds like a winner! Can’t wait to try it…thanks for sharing 😉

  39. um.. good question! lol The tree was here when we moved in.. They are green turning a little goldish/red…? lol
    They were/ARE delish! I made this reciped and then we canned them and froze some, and then ate some hot with vanilla bean ice cream that night after the canning! My girls said there was NO way that I could cook those all day, with them smelling SO wonderful, and they weren’t going to eat some that night~ they even stayed up late to try them! lol
    Thank you sooo much! I am sure they will make excellent gifts!
    We are getting the rest of the pears out of the tree this weekend. We already gave the neighbors some to can(with a promise to receive some of them), and so I think I may try the Pear Honey recipe I saw…

    Thanks again! Yummmmm !

  40. ok.. i am trying this today.. they are simmering as we speak! I am excited.. I don’t ever can but with all these pears.. i had to do something~ lol So is the mixture really sweet while simmering?? I used my food processor to slice the pears really thin.. they looked like little pear chips. I thought the next time i slice them, i will bake them just like that.. they tasted good!Anyway.. we will see how my pears turn out today… I am REALLY hoping that they turn out as well as Kendra’s! ! I have to say that the pears that we spent all night peeling and coring and slicing… that almost filled a 5 gallon bucket.. today was about half the bucket and now almost a full stock pot full of liquid and pears…. Ok enough typing… time to stir the pears~ Thanks for the recipe…

  41. I also canned Kieffer pears from a random tree in a home that my sister was renting. After removing the skin, cutting them in half, and taking out the core…I put them in a pot of white grape juice with no sugar and cooked them till almost tender. Then packed them in hot jars and water bathed them. They are so tender and sweet!! And only made with natural sugars. We served them over pancakes and cornbread with the syrup in the jar. Kids think they are eating dessert!

  42. Hi! I just wanted to let you know that I have given you the Versatile Blogging Award on my blog. A Versatile Blogger brings everything to the table: good writing, good stories, a little bit of this and a little bit of that. I hope you will accept my award by visiting my blog and “picking it up.” Then you can pass it on to your favorite bloggers, too. It’s a great way to find and share new blogs. Have a great day!

  43. I am absolutely going to try this!

    I have three pear trees. I’m already running out of ideas for using them.

    Thanks so much for sharing. I wish I could give you some pears!

    Happy at Home

  44. Hi Kendra,
    We were anxious to try the pear recipe.They sounded so good.So we started them last night…we did not have quite as many pears as I had hoped as we were using pears from my Grandmas tree next door.My oldest son had gone out to get them for me earlier in the day.Anyway,we went out to pick more at 8:00p.m and quickly changed our minds.You should have heard the coyotes howling.It sent shivers through me.We decided to just use what we had.:)We ended up with 2 pints and 1 half pint of sauce(it broke).:(Anyway….we tasted ours from our dish as well and you are so right.Thanks for sharing.You give really good instructions.:)What we have tasted is so yummy.I might see what I can get off our pear tree although our tree is not nearly as nice as Grandmas so we will see.Sorry I seem to ramble on and on.~Nikki

  45. Are you pregnant or something? LOL! That’s how I act over Taco Bell when I’m expecting! I am definately going to try this recipe. My grandma’s neighbor has a pear tree and rather than waste all that fruit might as well get it canned. I love to see all this food on our shelves. Reminds me of my great grandma who canned ALL their food for 13 children. And I mean everything, nothing was ever wasted. At the time, they were the main tomato supplier for Hunt’s. My grandpa said by the time summer was over he couldn’t stand to even look at tomatoes! Oh what simpler times! Thanks for the great blog you are very inspiring.


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