Pears: How to Thaw and Freeze Effectively is a book about how to freeze dry and fresh pear fruit.
Depending on the pear, it's in season from late summer into the winter.During the late summer months, the Bartlett pear is the most common variety.In the fall and winter, look for Anjou and Comice pears.Pick out your favorites when they're in season.They are easy to freeze and store, so they can be enjoyed throughout the year.
You have to make some decisions before you freeze your pears.What type of pears are used, what are they used for, and what freezing method will you use?Follow the steps to make a decision.
Medium syrup is recommended for pears.You can create your syrup by dissolving three cups of sugar in water.This will give you more than 5 cups of syrup, or enough for 8 ton of pears.Between 1/2 and 1/3 of a cup of syrup will be used.This amount can be doubled, tripled, or quadruped to meet your needs.
Bring the syrup to a boil on the stove.Blanch the pears for 2 minutes.Pack the pears in wide-mouthed freezer jars or other freezer-safe containers.You can fill the empty space with syrup.Leave 1 inch of headspace in each quart.To make sure the pears stay submerged, stick a piece of crumbled up wax paper at the top of each jar.
The pears should be sprinkled with sugar.1/2 cup per quart is typical for how much you use.Allow the pears to sit for a while until the sugar has dissolved and the syrup has formed.Pack the pears in jars and freeze them.
For 2 minutes, Blanch pears in fruit juice or water.Let cool.Pack the pears in jars or other freezer-safe containers and fill the empty space with juice or water, being sure to leave the proper headspace.To keep the pears submerged, use a piece of crumbled up wax paper.Then freeze.