Canned the pears last night (actually, I want to say 'jarred', because I didn't use cans, but I guess it is the process that is called canning, not the containers? Anyway, I have a question for y'all. How long to pickled pears need to be kept before they are at their best? This being a piece of information that I couldn't find in the book, which is odd because the other recipes have this.
Umm... pickled? Really?
ReplyDeleteOur rule, with canned things, is that they need at least a month, so that all of the spices settle, the sugars find a home (either inside or outside of the fruit), and everything gels. If you canned these with their skins on, the sugar will migrate out towards the skin, forming a wonderful layer of crunch and deliciousness. :)
yep, they really are pickled, but with added sugar. I skinned them as per the recipe but next time I'll try leaving some with the skin on.
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