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Canning Pears
From The household cook book, 1902
Serves 4
This acid gives a piquant flavor to the otherwise sweet or insipid fruit.
Presented as published in 1902. 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
65Calories
0 gProtein
17 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories65 kcal
Protein0.4 g
Carbohydrates17 g
Fiber3.5 g
Sugars11 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium2.9 mg
Potassium132 mg
Calcium12 mg
Iron0.2 mg
Magnesium8.5 mg
Phosphorus14 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C4.9 mg
Vitamin A1.1 mcg
Vitamin E0.1 mg
Vitamin K5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate7.9 mcg
Choline5.8 mg
Caffeine0 mg
Water154 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 388. The excerpt below is the record exactly as published.
CANNING PEARS.— Steam them until tender in a steamer; then put them into jars and fill with boiling syrup, holding in solu- tion for each jar ^ teaspoon of tartaric acid dissolved in a little water. This acid gives a piquant flavor to the otherwise sweet or insipid fruit, and is harmless. 522 CANNING FRUITS, VEGETABLES, ETC. RHUBARB. — The simplest and best method for this is by the "Cold Process " (which see). CANNING QUINCES. — Pare, quarter, core, and let them simmer merely, in water until tender; then drain them from the water, put them into the hot syrup (allow ^ lb. sugar and 1 cup water
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