To Can Pears
From Every-day dishes and every-day work, 1897
Tougher pears should be cooked until nearly tender before canning.
Presented as published in 1897. 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
1413Calories
4 gProtein
371 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1413 kcal
Protein4 g
Carbohydrates371 g
Fiber35 g
Sugars310 g
Total Fat2.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat1.1 g
Cholesterol0 mg
Sodium42 mg
Potassium1313 mg
Calcium131 mg
Iron2.1 mg
Magnesium88 mg
Phosphorus134 mg
Zinc1.1 mg
Copper1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C48 mg
Vitamin A11 mcg
Vitamin E1.3 mg
Vitamin K49 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.8 mg
Folate78 mcg
Choline57 mg
Caffeine0 mg
Water1886 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 39. The excerpt below is the record exactly as published.
To Can Pears. — The pears should be perfectly ripened, but not soft. Pare with a silver knife, halve or quarter, remove the seeds, and drop into a pan of cold water to prevent discoloration. Prepare a sirup, allowing a cup of sugar and a quart of water to each two quarts of fruit
Cook this with the app: pantry check, scaling, and the assistant.