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Bring the syrup to a simmer, add the pears and cook for about two minutes, then let cool. Pack the fruit in freezer-safe bags or containers, using about 1/2 cup cooled syrup for each pint of fruit ...
Over 3000 cultivars of the pear are known. [1] The following is a list of the more common and important cultivars, with the year and place of origin (where documented) and an indication of whether the pears are for cooking, eating, canning, drying or making perry.
Canning is a method of food preservation in which food is processed and sealed in an airtight container (jars like Mason jars, and steel and tin cans). Canning provides a shelf life that typically ranges from one to five years, [a] although under specific circumstances, it can be much longer. [2]
Asian pears. Spherical, russeted Pyrus pyrifolia (often called Asian, Korean, or Japanese pears) were first cultivated around 3,000 years ago in China and Japan; immigrants brought them to the U.S ...
Soft and sweet, tart and crunchy, mild and floral—there’s a pear variety to satisfy every palate. In fact, there’s a lot more to the humble pear than meets the eye, so...
Fruits which are commonly candied include cherries, pineapple, greengages, pears, peaches and melon, as well as ginger root. [3] The principal candied peels are orange and citron; these, together with candied lemon peel, are the usual ingredients of mixed chopped peel. Candied vegetables are also made, from vegetables such as pumpkin, turnip ...
The sugar maple is one of the most important Canadian trees, being, with the black maple, the major source of sap for making maple syrup. [23] Other maple species can be used as a sap source for maple syrup, but some have lower sugar content and/or produce more cloudy syrup than these two. [23] In maple syrup production from Acer saccharum, the ...
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