Before freezing your pears, you need to make some decisions. What type of pears are using, what are using them for, and what freezing method acting will you use for repositing ? Follow these steps to help you decide.
Reading: The Best Way to Freeze Pears
- Start with firm, ripe fruit: If you just picked your pears, they probably aren’t ready for the freezer yet. Pears need to ripen off of the tree, and it’s a process that usually takes a few weeks. First, store your pears until they are perfectly ripened. Then, learn how to freeze your pears when they’re ready.
- Wash, peel, core, and stem the pears: Then, cut them up into halves, quarters, slices—whatever you prefer.
- Keep them from browning: Add either 3/4 teaspoon of ascorbic acid, 1/4 teaspoon citric acid, 3 tablespoons lemon juice, 1/2 tablespoon salt or Ball’s Fruit Fresh (in the amount specified on the label) to 1 quart of water, and soak the pears in the solution for a couple of minutes.
- Choose your preservation method: Preserving your pears in syrup will result in the best color and texture, but you can also freeze them in sugar, juice, water, or nothing at all. If you’re planning to use them uncooked, consider syrup or juice. Storing them dry or in sugar is the best method for pies or other cooked dishes. If you’re planning to use them in a sweetened jam, jelly, fruit butter, or sauce, try water or unsweetened juice.
A 40 percentage syrup ( medium syrup ) is recommended for pears. To create your syrup, dissolve three cups of sugar in four cups of lukewarm water. This will give you a small more than 5 cups of syrup, or enough for 8-11 pints of pears. Each pint will use between 1/2 and 2/3 of a cup of syrup. Double, triple, or quadruple this amount to meet your needs .
once the syrup is disposed, bring it to a boil on the stave. then, add the pears and blanch them for 2 minutes. Let cool, then pack the pears in wide-mouthed deep-freeze jars or early freezer-safe containers. Fill the empty space with your syrup. Leave 1/2 column inch of headspace in each pint or 1 inch of headspace in each quart. To ensure the pears stay submerged, stick a firearm of crumbled up wax composition at the exceed of each clash before sealing and freeze .
Sprinkle the pears with sugar. How much you use is a matter of personal preference, but 1/2 cup per quart is distinctive. Allow the pears to sit for 10-15 minutes or until the sugar has dissolved and a syrup has formed. then, pack the pears in jars, leaving the allow headspace, and freeze .
Juice or Water
blanch pears in fruit juice ( apple or white grapeshot ) or water for 2 minutes. Let cool. then, pack the pears in jars or other freezer-safe containers and satiate in the evacuate space with the juice or urine, being sure to leave the proper headspace. Use a part of crumbled up wax paper to keep the pears submerged. then, varnish and freeze .
station pear slices on a cookie sheet and flash freeze. then, transfer the pears to freezer bags .
Read more: Better Homes & Gardens
Regular-mouth jars are not recommended for freezing. Stick to freezer-safe jars. They have thicker walls to prevent them from cracking when freeze .
Save time when preparing pies and cobblers by freezing pears in the proto-indo european plate or dish that you plan to use. You evening can add your spices before freezing. then, transfer the pears to freezer bags once they ‘re frozen. To use : simply drop your pears into a pie crust ( there ‘s no need to thaw them ) and continue with your recipe. Expect slenderly longer baking times when using frigid fruit .
utilitarian Pear Math
To determine amounts when freeze, consider these helpful tips :
- 1 bushel of pears is about 50 pounds and yields 40-50 pints of frozen pears
- 1 to 1 1/4 pounds of pears yield 1 pint of frozen pears
- 1 pound of pears is equal to about 2 cups of sliced pears