Amish Pear Butter Recipe (2024)

FAQs

Do you have to peel pears for pear butter? ›

Do I need to peel the pears? You can make this recipe with either canned pears, which require no prep (you just need to drain them), or you can use fresh. If using fresh core them and cut them into chunks. You don't have to peel fresh pears as we do blend them after cooking to get a smooth butter.

Water is the reason your apple pear butter isn't getting thick. As with most things in life, we can't control how much water our apples and pears contain when we pick them. Depending on how much water is in the fruits, your apple pear butter may take a bit longer to thicken.

At this point, you may either can the pear butter, or simply let it cool to room temperature and store it in the refrigerator for up to 2 months. If you plan to store the pear butter outside of a refrigerator, follow proper canning procedures.

Leaving the skin on the pears is not an issue and usually comes down to personal preference. With the skins on, the canned pears can become a bit tough and turn an off-color in the jar, so I prefer to remove them.

Pear flesh is infused with very fine grit, made of clusters of stone cells. Stone cells, a subtype of sclereid cells, make up some other very hard tissues like peach pits and nut shells. Stone cells are born with their own death as an end goal.

The most commonly accepted theory for Pear Butter's death is that she died giving birth to Apple Bloom. Theories for Bright Mac range from Timber wolves, suicide, farming accidents, and more.

Potato peeler. cold water and rubbed the peels right off. With a paring knife 🔪!

The cold water helps to firm up the butter and washing helps press out any excess buttermilk from the butter, which will extend it's storage life in the fridge. Pour 1 cup (240 mL) of very cold water over the butter and using the back of a spatula (or spoon), press the butter repeatedly against the edge of the bowl.

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

Contrary to the name, we aren't actually making "butter", per se; there are no dairy products in this recipe. 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.

Like other butters, it's a good idea to keep it refrigerated so it lasts longer. However, you can keep a week's worth of butter on your counter in a butter dish without risking spoilage. With a butter crock, it may last at cool room temperature even longer.

Why should you not refrigerate pears? ›

Just-picked or purchased pears should be ripened at room temperature. On the counter is fine, but keep unripened pears out of the 'fridge. Once ripe, you can store pears in the refrigerator. The cold temperatures will slow the ripening process and they'll keep for 3 to 5 days.

The pink color persisted in the residues, and canned pears gave significantly higher amounts of residues after solvent and enzyme treatments than fresh pears. Procyanidins were the entities responsible for the appearance of pink discoloration.

To prevent discoloration, keep pears in an ascorbic acid solution. Prepare a very light, light, or medium syrup or pack pears in apple juice, white grape juice, or water. Raw packs make poor quality pears. Boil drained pears 5 minutes in syrup, juice, or water.

Peel, halve, and core pears, then cut into slices or wedges. Line a cookie sheet or sheet pan with parchment paper, then top that prepared sheet with the sliced pears. Place the sheet and pears in the freezer and allow to freeze solid.

No. Pear skins are totally safe and easy to digest for the stomach. In fact, a lot of the pear's nutrients are found on the skin or just below the skin. If you do keep the skin on you may need to cook the pears for longer and the puree will not be as smooth (unless you have a powerful blender).

Pears can be left unpeeled for eating fresh, but be sure to peel them before cooking. Although the peel is edible, some fruits may have tough skins with a slightly bitter flavor that is accentuated when cooked. Prevent premature browning by dipping cut pears in water mixed with a little lemon juice or vinegar.

Cooked pears can be offered with or without the peel as long as they are soft. Soft pears can also be mashed, or you can use a food processor to make a pear puree. Add a little water left from steaming the pears to the food processor until you get the desired consistency.

The skin of the pears will get tough and rough to the touch so remove the peeling before cooking (UNLESS OTHERWISE INSTRUCTED). Like apples, after removing the skins or when slicing, the pear will turn brown from the air if you let stand.