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Author Topic: Pears Mulled in Red Wine  (Read 98 times)

squirrel

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Pears Mulled in Red Wine
« on: November 22, 2013, 10:59:56 PM »

Want something you can still do in time for Christmas then give this one a try.
You can even used bought pears for this

Pears Mulled in Red Wine
Makes two 32-ounce jars

2/3 cup granulated sugar
2 cups dry red wine
3 pounds, 6 ounces small pears
Lemon juice
Small handful of cloves
2 (2-inch) pieces of cinnamon stick
2 star of anise

Directions

Start by making wine syrup: mix the sugar with 2 cups plus 2 tbsp of water in a pan and bring slowly to a boil to dissolve the sugar. Remove from the heat, add the wine, cover, and keep warm.

Peel and slice the pears. As you do so, place them in a bowl with a 10% lemon juice and water solution to prevent the pears from browning. Pack the pears into warm, sterilized jars, adding a piece of cinnamon, a few cloves, and a star of anise to each jar.

Bring the wine syrup to a boil and pour over the pears leaving a ľ inch headspace. Process the jars in a boiling water canner for 20 minutes. Use within 1 year.


NB Ė donít be put off by water canning. I have a tall stock pot which will take three to four jars. I stand the jars on a wet folded tea towel placed in the bottom of the pan. To make sure they donít knock together and break I wrap a paper belt around the middle of each jar before placing in the pan.
Kilner style screw top or clip top jars are great. Put screw top lids on loose and make sure the clip is closed on clip top jars.
Bring up to temperature slowly with the water at least an inch above the jar. You will see the bubble rise as the air is expelled from the jars and the contents begin to sterilise.
The timing starts once a boiling simmer has been reached.
At the end of processing, turn off the heat. Do not leave the jars in the water. Ladle out enough water to remove the first jar without burning yourself. I use a folded tea towel to grip the top of the jar and lift onto a wooden board. Tighten the screw and leave to cool. You will hear the satisfying POP of the lid as the vacuum successfully forms.
The water level falls with each jar removed so each one is easier to lift.
Once totally cold test the seals. Remove screws, hold your breath and try to lift the jar by the inner disc. If it lifts replace the lid firm but not tight. If it fails and the disc lifts off, replace the lid and put it in the cupboard or fridge for using soon.
Open the spring clops on any clip top jars and try to open the lid without force. The same rules apply, a good seal re-clip the jar and store, bad seal keep for early use.
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squirrel

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Re: Pears Mulled in Red Wine
« Reply #1 on: November 22, 2013, 11:04:38 PM »

Whoops
Sorry BG I meant this to go in the jams and preserves folder. Can you move it or shall I re-post so you can remove it
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scary crow

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Re: Pears Mulled in Red Wine
« Reply #2 on: November 22, 2013, 11:42:05 PM »

Dont know about it being in the wrong place it,s very imformative think i will be trying that ..
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ThU:-)LOOK CLICK BELOW TO VIEW DRAWINGS  ThU:-)

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squirrel

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Re: Pears Mulled in Red Wine
« Reply #3 on: November 23, 2013, 11:19:12 AM »

Nice way to end a meal on a cold wintery night.
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Big Gee

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Re: Pears Mulled in Red Wine
« Reply #4 on: November 23, 2013, 02:01:39 PM »

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Whoops
Sorry BG I meant this to go in the jams and preserves folder. Can you move it or shall I re-post so you can remove it

Don't worry squirrel I'll move it when I get a minute. It's too good to lose wherever we put it!  ThU:-)
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squirrel

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Re: Pears Mulled in Red Wine
« Reply #5 on: November 23, 2013, 10:43:36 PM »

 ThU:-)
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