Amish Pear Butter Recipe (2024)

FAQs

Do you have to peel pears for pear butter? ›

Do I need to peel the pears? You can make this recipe with either canned pears, which require no prep (you just need to drain them), or you can use fresh. If using fresh core them and cut them into chunks. You don't have to peel fresh pears as we do blend them after cooking to get a smooth butter.

*If your pear butter is too thin, feel free to run the mixture through a strainer to remove extra liquid. Alternately, let the mixture simmer on the stove longer to reduce more.

He opened the door to see his daughter Pear Butter dead on the floor, and Bright Mac was squealing and crying through the pain of suicide. Mac's eyes grew wide and his face suddenly went pale. Grand Pear's point was achieved.

Any new bacteria introduced to the Pear Butter will cause it to spoil pretty quick. I don't recommend freezing Pear Butter. It doesn't have the same consistency once thawed from frozen.

Unfortunately, browning is inevitable. It happens when oxygen hits the cut fruit. Lemon juice can help slow down the browning and keep your fruit looking bright and delicious. To keep the inevitable discoloration at bay, mix a light solution of water and lemon juice (strain the lemon juice before adding to the water).

Butter that is too cold won't expand very easily, and it'll never capture much air. The result? Heavy and dense, the creamed butter will resemble a chunky, grainy spread that's the consistency of natural peanut butter.

“Any conditions which tend to harden the butter-fat will require a comparatively high churning temperature; and any conditions tending to soften the butter-fat will require a lowering of the churning temperature.” In summer, I can pull the cream straight out of the fridge (at 40°F) to churn.

count Medium sizes are 110 and 135 counts (2 or 3 pears = 1 lb.). Usually picked mature but not ripe and require 2 to 3 days to ripen after received.

Bartlett pear

If the fruit gives slightly under pressure, it's ready to eat. Bartlett pears have a buttery texture, and are the pears most often used in canning in the U.S..

Bright Mac and Pear Butter's eventual fate is unknown, but their legacy lives on through Applejack's honesty, Big Mac's humility, Apple Bloom's intuition towards others' special talents, and a large tree that grows both apples and pears, the seeds of which they planted on the night of their wedding.

What happened to Kerigold butter? ›

"They make Teflon pans non-sticky. They make clothing waterproof. They make packaging waterproof." In late 2022, Kerrygold stopped restocking its foil-wrapped butter to retool its packaging for California and New York ahead of new state PFAS laws.

Ultimately, butter can still be eaten and used in recipes despite what the expiration or sell-by dates say. Venae Watts, a fifth-generation butter maker and co-owner of Ohio's Minerva Dairy, advises, "You can absolutely eat butter past the sell-by or expiration dates.

Why is my pear butter gritty? The gritty texture in pears is caused by stone cells. The more mature the pears are, the more stone cells they develop. The stone cells are completely safe to eat, but not the most appetizing.

Spoiled butter will have a sour, bitter taste, and may also change in color and give off a subtle, unpleasant odor. It may also taste like the other foods in your refrigerator, as it quickly absorbs the flavors of any strong-smelling ingredients in its vicinity.

Pears can be left unpeeled for eating fresh, but be sure to peel them before cooking. Although the peel is edible, some fruits may have tough skins with a slightly bitter flavor that is accentuated when cooked. Prevent premature browning by dipping cut pears in water mixed with a little lemon juice or vinegar.

Leaving the skin on the pears is not an issue and usually comes down to personal preference. With the skins on, the canned pears can become a bit tough and turn an off-color in the jar, so I prefer to remove them.

No. Pear skins are totally safe and easy to digest for the stomach. In fact, a lot of the pear's nutrients are found on the skin or just below the skin. If you do keep the skin on you may need to cook the pears for longer and the puree will not be as smooth (unless you have a powerful blender).

Blanch, then peel with either potato peeler or paring knife depending on my mood at the time and how soft the pears are.