Pears have taken over our kitchen. We had our first batch ripen up. A lot of the fruit was on the small size, and the thought of peeling all of those pears had a lot to do with my decision to try sauce.
I really enjoy canning. But, I must confess, that if there is a tool out there that makes the job easier, and I will use it enough to justify the cost, I will buy it!
The first year I decided to make applesauce I purchased a fruit strainer for my Kitchen Aid.
I LOVE it, and It has gotten plenty of use over the years. I have never used it with pears and was concerned that it may clog up after I read that some people had problems running pears through their strainers. But I am happy to report that it worked great and we got our first batch of sauce done.
Wash and quarter the pears.
Place the pears in boiling water to soften them, so they can go through the strainer.
(I put my pears in cheesecloth and tie if off, so I can easily set them in the water and remove them when they are ready. I have used a strainer as well but the cheesecloth can hold more pears at one time.)
After the pears cool down, they get put through the strainer That job goes quickly. The girls usually take care of this step!
The sauce gets put in a pot. At this point you can add sugar if desired. I added about a tablespoon of cinnamon (for 7 quarts sauce) I stir and heat up the sauce.
Place the sauce in canning jars and process. I used a Water Bath and processed for the recommended time for applesauce which is 20 minutes for quarts, for our altitude.
If you are new to canning there are plenty of resources to get information. I would recommend this canning site that cover the basics of canning.
For canning fruits:
I had an extra quart of sauce and thought I would make fruit leather. Well, kitchen mishaps happen, maybe next time...