- Pears do not ripen well on the tree and are picked unripened. They will ripen after picking by leaving them on your kitchen counter.
- To tell if a pear is ripe, press gently on the pear right next to the stem. If it is soft, the pear is ripe.
- Stone fruits (peaches, nectarines, plums, cherries, etc) will not continue to ripen after picking. Ripening indicates a build up of more sugar in the fruit which will not happen with stone fruit. All they'll do is get softer, not riper, after picking.
- Unfortunately, peaches, like tomatoes, are bred for shipping with thicker skins and are picked when still hard. Now you know why your peaches become mealy after sitting on the counter.
- You can easily peel pears by blanching them in hot water for about 30 seconds and then putting them in cold water just like you do with tomatoes and peaches. I used a serrated paring knife to scrape off the peel.
- Hot packing definitely helps prevent "float."
- You cannot discreetly pass gas sitting in a office chair with a mesh seat. Oooops - wrong post. Sorry.
The first two batches of pears before I was ready to drop dead of exhaustion. These were carefully hot packed by heating in hot syrup.
After reaching the "Dear God, is this almost over" stage, I was not as careful heating the pears in syrup. I ran short on my last jar and was frantically peeling and cramming pears into the not yet full jars. Notice the float?
I ended up with 14 pints and 5 quarts of pears from one box. I dearly love canned pears and cottage cheese with a whole bunch of pepper on top. I know. I'm weird...
Next up? Nothing for awhile.
There's some beets in the fridge waiting to be pickled.