Well it’s October 2012 and Apples are in, and early; don’t miss them! In some areas there’s a real shortage due to spring frosts. Apples are expected to be hard to get and expensive in some areas. I bought a 1/2 bushel of Apple’s from Butler’s Orchard here in Maryland and they are running about $ 27.50 a 1/2 bushel ( I can’t wait to have my own apples to can maybe next year). I found a great source canning and where to find out when a specific fruit or vegetable is normally ready for harvesting in your area, click on your state and scroll down that page. I ‘ve been canning all summer and here is an alternative to apply butter.
This is my pear butter recipe. It’s pretty yummy! 
I even built my own canning shelves this year to hold all the canning I’ve been doing (see pictures at the end of this caning post).
Basic Pear Butter Recipe
- 1.5 teaspoons of nutmeg
- 1/2 teaspoon of cloves
- 1/4 teaspoon of all spice
- 2 teaspoons of grated orange peel
- 1 cup of orange juice
- 6 cups of sugar
- 8 quarts of pear sauce ( use a squeezo strainer for all your cores and trimming from canning your pears)
The link above provides a source on where you can get one.
Combine the ingredients and cook down very very slowly either in the oven in a roaster pan or a big crock pot. Leave it to cook for 6 – 12 hours. How long depends on the size and power of your crockpot/roasting pan and how thick you like it, If you want to stir it occasionally, that’s fine but not necessary. I let mine go overnight.
WASH THE JARS AND LIDS
THE DISHWASHER IS FINE FOR CLEANING THE JARS; ESPECIALLY IF IT HAS A “SANITIZE” CYCLE, THE WATER BATH PROCESSING WILL SANITIZE THEM AS WELL AS THE CONTENTS!
IF YOU DON’T HAVE A DISHWASHER WITH A SANITIZE CYCLE, YOU CAN WASH THE CONTAINERS IN HOT, SOAPY WATER AND RINSE, THEN SANITIZE THE JARS BY BOILING THEM 10 MINUTES, AND KEEP THE JARS IN HOT WATER UNTIL THEY ARE USED.
Leave the jars in the dishwasher on “heated dry” until you are ready to use them. Keeping them hot will prevent the jars from breaking when you fill them with the hot pear butter.
Put the lids into a pan of hot, but not quite boiling water (that’s what the manufacturer’s recommend) for 5 minutes, and use the magnetic “lid lifter wand” to pull them out.
FILL THE CLEAN, SANITIZED, WARM CANNING JARS.
Fill them to within ¼-inch of the top, wipe any spilled pear butter of the top, seat the lid and tighten the ring around them. Put them in the canner and keep them cover with at least 1 inch of water and boiling. if you are at sea level (up to 1,000 ft) boil pint jars for 5 minutes and quart jars for 10 min.
My Homemade Canning Shelves
The first picture of me building my canning shelves while they are in process and the second is a picture of the finished shelves, with some of this summer’s canning. I just used newspaper to line the shelves to keep it cost effective. I built more all another wall as well which are along another wall, which is much sturdier and longer to hold heavier stuff. I had no plans, I just made some measurements and did’nt want it to look to “chunky” and wanted to conserve space as that area in front is a walk way to the washer and dryer. Tell me what you think?
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