Pickled Pears
From The Landmarks club cook book (1903).
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Credit
From The Landmarks club cook book (1903), printed page 207, digitised by the Internet Archive: https://archive.org/details/b28117220
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
- Home canning. Old canning methods can let botulism through. Use current tested canning guidance.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 4 ingredients
- Ten pounds Bartlett pears
- one quart vinegar
- five pounds sugar
- half cup mixed whole cloves
Method
- Ten pounds Bartlett pears, one quart vinegar, five pounds sugar, half cup mixed whole cloves, allspice, mace and stick cinnamon.
- (Put these in a bag and boil in the syrup).
- Put on to boil for half an hour ;
- then add the pears, and when well scalded remove them and pack in glass jars.
- Boil the syrup down until there is enough to cover the fruit.
- Pour it over and seal at once.
- Mrs.
- Kemp, Los Antreles.
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