Pear Butter question

[barefootfarmer]

I was gifted a big bag of almost over ripe pears. I was thinking I'd make pear butter.
Can I just chunk the pears and run them through my electric food mill instead of cooking down on the stove first? It seems that would save me a step. Then cook down and add spices etc after the mill? I wouldn't have to peel or core because all of that would come out of the mill. The pears are so soft I think it will work. Anyone see something I'm missing? I've never made pear butter before.

[paquebot]

Absolutely! I've done that with apples and pears after juicing for wine. Only difference is that they'd be cooked rather than raw as in your case. I plan ahead and remove any bad spots before steaming. Thus I know that I'm also not forcing a worm through the sieve.

Forgot to mention, but crock pot/slow cooker is the only way to get good thick results without sticking or burning.

Martin

[terrilynn]

Sept 6, 2015 23:43:37 GMT paquebot said:

Absolutely! I've done that with apples and pears after juicing for wine. Only difference is that they'd be cooked rather than raw as in your case. I plan ahead and remove any bad spots before steaming. Thus I know that I'm also not forcing a worm through the sieve.

Forgot to mention, but crock pot/slow cooker is the only way to get good thick results without sticking or burning.

Martin

I just wanted to throw in here that I've had excellent results with both apple and pear butter by using my electric turkey roaster, with the lid off. When I start it I crank the heat as high as it will go but as it gets all bubbly I do crank it down a bit. Don't remember exactly what temp I set it at the last time I made it.

[barefootfarmer]

That's right- I remember you saying that terrilynn. I plan on doing the same. Didn't know about the highest heat part though. Do you just follow the Ball recipe or a different one?

[terrilynn]

Sept 7, 2015 3:41:22 GMT barefootfarmer said:

That's right- I remember you saying that terrilynn. I plan on doing the same. Didn't know about the highest heat part though. Do you just follow the Ball recipe or a different one?

I dont leave them on the highest heat long, just long enough to get them going and I stir alot when they are cranked up too.   I just run my cooked fruit through the food mill and throw it in the roaster and let it go. When its reduced I give it a taste, if I think its not sweet enough I add some sugar, but thats it. 

You can also just quarter and core the fruit and grind it up then cook it down that way. But to me that seems like more work.  I'm all about doing it the easiest way I can get away with!