are the gold standard for canning because they hold their shape and have a classic flavor.

: Boil the pears in the syrup for 5 minutes. This prevents them from shrinking in the jar.

Prepare a bowl of (1 teaspoon of vitamin C powder or crushed tablets per gallon of water).

should be stored in a cool, dark place. Check the seals after 24 hours; if a lid "pops" back when pressed, it didn't seal and should be refrigerated and eaten immediately.

Pears oxidize (turn brown) almost as soon as you peel them. To keep them looking bright and appetizing:

The secret to successful preservation starts before you even turn on the stove. For canning and freezing, you want pears that are .

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