The Beginner's Guide to Preserving Food at Home - Janet Chadwick [40]
To store, roll in waxed paper or plastic wrap, close and twist ends, and store in the refrigerator for up to 6 weeks.
Canning Nectarine and Peach Halves
Excellent finished product
Figure that 17½ pounds of fruit will yield 7 quarts. Select ripe, mature fruit that is ready for eating.
Briefly dip peaches in boiling water, then in ice water. Slip off skins, cut in half, and remove pits. Nectarines do not need peeling. Place in ascorbic acid solution (see page 43). Prepare very light, light, or medium syrup (page 98), if using.
Begin preheating water in the canner and teakettle. Prepare jars and lids.
Drain fruit and pack cut-side down in jars, leaving ½-inch headspace.
Fill jars with hot syrup, water, or fruit juice, leaving ½-inch headspace.
Process pints for 25 minutes, quarts for 30.
PEARS
Storing in a Root Cellar
Best and quickest method
Place a large plastic bag in a cardboard box; add 2 to 4 inches of fresh sawdust (2 inches for storage areas that will remain above freezing).
Add a single layer of slightly immature pears, leaving a 2-inch space all around the side of the layer to be filled with sawdust. Cover with a 1-inch layer of sawdust. Continue to layer the pears until the box is full. Finish with a 2- to 4-inch layer of sawdust.
Fold over the top of the bag and close the box. Store in the coldest area of the root cellar or in an unheated area, such as a garage.
Use by the end of winter.
Freezing Pears in Sugar Syrup
Prepare a syrup by mixing 3 cups sugar to 4 cups water. Bring to a boil, stirring to dissolve sugar, then let cool.
Wash, peel, and core pears. Place in an antioxidant bath (page 97).
Drain pears and blanch for 2 minutes in boiling water to cover. Cool in ice water immediately. Drain. Pack in a rigid container and cover with syrup, allowing ½-inch headspace for pints and 1 inch for quarts.
Seal and freeze.
Hot-Pack Canning Pear Halves
Excellent finished product
Figure that 16 pounds of fruit will yield 7 quarts. Select firm pears that are ready for eating, and choose varieties other than Asian pears, which are too low-acid for this method.
Begin preheating water in the canner and teakettle. Prepare jars and lids.
Wash and peel pears. Cut in half and core pears (a melon baller works well). Place in ascorbic acid solution (see page 43). Prepare very light, light, or medium syrup (page 98), if using.
Drain pears and combine in a large saucepan with syrup or water, apple juice, or white grape juice. Bring to a boil and boil for 5 minutes.
Fill hot jars with hot fruit, cut-side down, and cooking liquid, leaving ½-inch headspace. Place halves in layers.
Process pints for 20 minutes, quarts for 25 minutes.
PINEAPPLES
Freezing Unsweetened Pineapple Slices
Quickest method
Wash, peel, core, and slice pineapple. Pack into containers, leaving ½- inch headspace.
Seal and freeze.
Freezing Pineapple Slices in Sugar Syrup
Excellent finished product
Prepare a light syrup (page 98) made with water or pineapple juice and set aside. Wash, peel, core, and slice pineapple.
Pack slices in a rigid container and cover with syrup, allowing ½-inch headspace for pints and 1 inch for quarts.
Drying Pineapple Slices
Wash, peel, and core pineapple; cut into 1-inch slices. No pre-treatment is necessary, but dipping in a honey solution as with blueberries (see page 107) is highly recommended.
Dry in a dehydrator at 115°F for 24 to 36 hours, stirring or turning the fruit occasionally and rotating trays, until the fruit is chewy and dried through. Dry in a conventional oven at 115°F for 36 to 48 hours, stirring or turning the fruit occasionally and rotating trays, until the fruit is chewy and dried through. Or dry in the sun