PEARS, Preserved

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Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 3 ingredients

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.

Ingredients.—Jargonelle pears;
to every lb.
of sugar allow ½ pint of water.
Mode.—Procure some Jargonelle pears, not too ripe;
put them into a stewpan with sufficient water to cover them, and simmer them till rather tender, but do not allow them to break;
then put them into cold water.
Boil the sugar and water together for 5 minutes, skim well, put in the pears, and simmer them gently for 5 minutes.
Repeat the simmering for 3 successive days, taking care not to let the fruit break.
The last time of boiling, the syrup should be made rather richer, and the fruit boiled for 10 minutes.
When the pears are done, drain them from the syrup, and dry them in the sun, or in a cool oven;
or they may be kept in the syrup, and dried as they are wanted.
Time.—½ hour to simmer the pears in water, 20 minutes in the syrup.
Average cost, 1_d.
to 2_d.
each.
Seasonable.—Most plentiful in September and October.