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Spiced Pear Sauce Recipe With Canning Instructions

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This spiced pear sauce recipe takes the idea of fruit sauce, and gives it a glam makeover with fall spices that balance all the warmth and comfort of fall with the fruity sweetness of pears perfectly.

Image depicts several jars sitting next to three pears, and a bowl of pear sauce with copy that reads "Spiced Pear Sauce Recipe (with canning instructions)

How lame would you think I was if I said I watch tv shows while peeling large amounts of  fruit?

Because I do.

As you may or may not know, when I was eleven, my family moved to an Amish community, where we took up the lifestyle. So I definitely know what it’s like to peel apples, pears, and peaches by the bushel, or snap green beans and shell peas for a few hours at a time without entertainment.

I remember trying to prop a book up so I could read while shelling black eyed peas a few times, but it never worked very well. Most of the time, we just sat on the porch and enjoyed watching squirrels play in the yard while we shelled peas.

Maybe I’ve become impatient in my old age, but that just wasn’t cutting it for me last week when I was peeling pears.

So I propped my phone up on the table in front of me and turned on a tv show that I could half watch, but mostly listen to while I peeled pears.

Picture shows a bowl of pear sauce sitting on a red checkered napkin with a spoon

I wish I could say there was a more efficient way to peel this particular variety of pears, but short of pulling out the Victorio Strainer (which is great if you’re making really large batches), your just kind of stuck with doing things the old fashioned way – and by old fashioned, I mean using a knife. 

I imagine I’ll drag the the Victorio Stainer out if we manage to get our hands on a few bushels of apples at one time this fall, but for now, my batches of crock pot pear butter, and spiced pear sauce are small enough, as the pears are ripening fairly gradually, that it hasn’t really been worth the set up and clean up that goes with it.

And I also wanted to write out the instructions with minimal equipment, because if you have a Victorio strainer, you know how to use it, but if you don’t, reading instructions meant for someone making large batches, with a fancy tool can be a little daunting.

Are you ready to try this out?

So how do you make pear sauce without a strainer? It’s pretty straight forward actually.

  • Cut the pears off the core
  • Peel them
  • Steam them
  • Blend with an immersion blender, or if you don’t have one, try a potato masher or use a traditional blender.

And since we’re making a spiced pear sauce recipe – which guys, if you haven’t tried, you have no idea what you’re missing out on – you just add a few tablespoons of spices.

Image shows a bowl of pear sauce sitting on a napkin with a spoon

And then prepare to be wowed when that sweet, but subtly tangy, warm, spicy goodness washes over your taste buds.

All you need for this recipe is a few pears, and some fall spices. Then if you’re lucky enough to have enough pears, and make a large enough batch that your kids don’t eat it all in one sitting, you can grab a few jars and put some on your pantry shelves for later.

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Spiced Pear Sauce Recipe With Canning Instructions

Are you looking for a new take on the classic applesauce? Try this amazing spiced pear sauce for a fresh take on a classic recipe.

Ingredients

  • Pears
  • Pumpkin Pie Spice
  • Cinnamon

Optional:

Instructions

  1. Peel and core pears
  2. Place in a large pot and add 1/2 cup of water
  3. Heat over low heat to allow pears to release juices without burning
  4. Bring to a simmer and cook until pears are soft
  5. Mash or blend pears into sauceImage shows an immersion blender blending pears in a pot
  6. For every quart (4 cups) or sauce, add 2 teaspoons pumpkin pie spice, and 1/2 teaspoon cinnamon
  7. Stir

To Can:

  1. Ladle hot pear sauce into sterile jarsImage shows a spoon placing pear sauce into cans
  2. Wipe rims, and fit with lids and rings – make sure they’re tight!
  3. Arrange jars in waterbath canner that has been fitted with a canning insert (most canners come with one) making sure none of the jars are touching each other, or the sides of the canner
  4. Fill canner with warm water to at least one inch above the jar lidsPicture shows jars of pear sauce in a pot of hot water
  5. Heat over medium to to bing to a rolling boil
  6. Continue boiling for 20 minutes
  7. Turn off heat and allow to cool slowly to avoid jars breaking.
  8. After canner has cooled enough so that it’s no longer steaming, you may carefully remove jars, and cover with a towel to avoid any cool drafts that may cause the glass to crack.
  9. A lot of steps to avoid jars breaking may seem like overkill, but there’s nothing worse than seeing your hard work go to waste because a hot jar met a cool breeze!
  10. After 24 hours, you may wash the jars if they’re sticky or (for those of us with incredibly hard water) have a mineral build up on them, and remove rings for storage.
  11. Enjoy!

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