Canning unripe pears
We had 2 pear trees that were so loaded down with pears that all but 2 branches on each tree broke before the pears were ripe. We’ve learned our lesson and will not allow that many pears develop next time. Is there anything that we can do with the unripe pears? I’m not sure they will ripen because they are only about the size of a baseball now.
New Bern, North Carolina
If it were me, I’d can up some and see how they taste, canned in a medium syrup. Or you might try canning pear preserves or even pickled pears which are really sweet syrupy, cinnamon pears. I’d make a small batch of each as a trial and see what you can do. I sure hate wasting food! — Jackie
Canning zucchini pickles
Here is a recipe I have some questions on: Slice the squash (zucchini or yellow) 1/4 inch thick, Boil 4 cups of water, 1/4 cup of vinegar, 1/4 cup of sugar, fill the jars with squash, fill with prepared liquid add lids and seals, HOT WATER BATH for 10 minutes. To eat: rinse the squash several times in colander, drain. Bread and fry em up, there just as good 2 years later as ever.
Okay, it sounds like pickles, which should make it safe to water bath. But it’s not pickles. So is this a safe method? And would it matter if it were thin slices or 1/2 inch chunks? What’s your opinion?
I’d skip this one. Too much water for how much sugar and vinegar, in my humble opinion. The thickness of the slices is not the problem but the fact that you’re water bathing a low acid vegetable in very limited amounts of acid (vinegar) and sugar really worries me. — Jackie