Canned Pears
From Domestic science, principles and application, 1914
Bartlett pears are best for canning.
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
2489Calories
6 gProtein
651 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories2489 kcal
Protein5.9 g
Carbohydrates651 g
Fiber51 g
Sugars562 g
Total Fat3.6 g
Saturated Fat0.4 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat1.6 g
Cholesterol0 mg
Sodium49 mg
Potassium1932 mg
Calcium181 mg
Iron3.2 mg
Magnesium126 mg
Phosphorus198 mg
Zinc1.7 mg
Copper1.5 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C71 mg
Vitamin A17 mcg
Vitamin E2 mg
Vitamin K73 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.7 mg
Folate116 mcg
Choline84 mg
Caffeine0 mg
Water2331 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 83. The excerpt below is the record exactly as published.
Canned Pears Method. — ^Wash and pare the fruit. Cook whole with or without stems; or, remove stems, cut in quarters or halves, and core. Put at once into cold water. Make a sirup of 1 pint of sugar to 2 pints of water
Cook this with the app: pantry check, scaling, and the assistant.