|
|
Directions:
Wash, wipe and remove the blossom ends of one-half peck of sickel pears.
Pour one tablespoon of water in bottom of one
gallon stone jar, then place in alternate layers of pears and sugar,
using four pounds altogether (with sugar on top). Cover with two
thicknesses of Manila paper, tied down securely or with close fitting
plate. Bake in a very slow oven (that would only turn the paper a light
brown), two or three hours; let stand to cool, keep in cool, dry place.
Flavor, if desired, with ginger or lemon juice.
The Most Popular Preserve Cookbooks
• The Jamlady Cookbook• From Garden to Table: Pickling, Preserves, and Pralines• Very Berry: A Cornucopia of Recipes Using Berries, Berry Preserves, and Berry Condiments• A psychoanalytic cookbook of proven recipes to season and preserve relationships• American Cookery: Or, The Art of Dressing Viands, Fish, Poultry and Vegetables, and the Best Modes of Making Pastes, Puffs, Pies, Tarts, Puddings, Custards, and Preserves• The Jam Journal• Perfect Preserves• Classic Dishes Made Simple• Preserves (Country Kitchen Cookbooks)• Wildlife Harvest Game Cookbook: Favorite Recipes Of North America's Game Farm And Hunting Preserves |
|
|
