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Originally Posted by gardner
in the past w/ my apples, i've made the pie filling, put plastic wrap in the pie pan, then the filling, close it over and freeze it... maybe make 6-7 fillings... then when frozen, take them out of the pie pan, still wrapped in plastic and then into a zip lock and stack them in the freezer.
it can be fun trying to match the filling size with the pie pan used to freeze them, but it's sure easier later when baking to have the filling done. and... those pears do look wonderful! I've never tried the red hots but have heard about them and will try them also... |
Here's the link for the National Home Food Preservation. It has lots of ideas and comes with all the current instructions for making and processing canned foods safely.
http://www.uga.edu/nchfp/ |
try pear relish i posted the recipe in this section http://www.quiltingboard.com/members...ad-u11472.html enjoy it. Let me know how u like it.
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I second the apple butter comment. The orchard near our house will do buy one, get one bushels at the end of the season. I usually make cranberry apple butter. Instead of cider or water added to the apples when you cook them, you use cranberry juice. Love it! The recipe is from the Ball Complete Book of Home Preservation. It's not a blue book, just another book made by ball. We made a peach butter from the same book. I'm visiting my in-laws, so I don't have the cookbook near me, but there is probably a pear butter recipe in there.
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