Thanks for sharing. Quick tip. for the sauce or anything you wanna can. heat the jars in the stove to 250, boil lids, pour hot sauce into jars tighten lids, flip (HOT!) jars upside down for 5 mins, (this will kill any bacteria that may have got into jar, flip jars right side up after 5 mins has past, 10-20 mins later the lids will begin to seal and you will hear them "ting" Easy canning without a water bath. Works for most things. Love your gardens Enjoy the harvests! :) Cheers
I love that you are reusing jars and showing they don’t really have to be brand new (or specific jars for that matter) as hey make it believe here in US. My sister in Europe is preserving everything and anything in used jars with regular tops that they came with and she always does hot pack (hot sterilized jars - hot whatever she’s making) and they seal perfectly fine and her whole family and people she would share it with were just fine all these years.
Hello from central Virginia, USA ! I just found your channel & love it already .. I make fruit vinegars from the scraps - peels & cores from apples , pears, pineapple, etc. I fill a glass jar with them, add about 1/4 cup of organic sugar, fill jar with water to about 1 inch , cover with cheese cloth, etc. Let this set out of direct sunlight for a few weeks, strain & you have delicious , healthy & beautiful vinegar .
I recently heard about smoked pears! Olia Hercules, a London chef from Ukraine, describes this in her book, Summer Kitchens. Apparently they go into meat stews, which sounds very interesting!
Smoked pears sound divine! I love everything smoked- would it be hard to do? I have Olia Hercules’ first book and love it, especially recipes for pickling!
Thank you so much, a lot of recipes for preserving fruit includes large amounts of sugar. As I control type 2 diabetes by diet /exercise with no medication, I eat fruit in small portions without added sugar. I can’t wait to try making these 👍😀
Well explained video, thank you! I do have a couple of pear trees and one is big and produces tons of pears year after year. So, what do I do with my pears, I give them away fresh to family and friends, I do prepare an "escabeche" with the pears and I also do prepare a Detox juice with pear and quince. Quince is very acidic but so flavorful and aromatic and combined with the pear makes a good match. Quince are from my own tree as well. How to prepare the Detox juice: -Place pears 3 kg (cut in quarters, peel on and just removing any blemish, dark spot) in a pressure cooker, cover slightly with hot water and pressure cook for 30 min (NO sugar is added). - Then in a colander separate the juice from the pulp. - Repeat the process using 1.5 kg pear and 1.5 kg quince and cover with the previos pear juice. -After the 30 min pressure cooking, let it rest for at least 2 hours (so the juice gets reddish) - Then separate the juice from the pulp. -The juice can be canned and the pulp can be given to the chickens or to the compost. Why is it called Detox juice? Because, this juice will make people's metabolism to go fast and a bathroom might be needed :) Although, its taste is delicious. I prepare this juice to give it away, because I have hard time keeping my weightI, it goes down rather easily.
Wow! I was not expecting this so soon. Thank you. I've been dehydrating my apples and persimmons for a couple years now but I will be trying some of these other ways now too. That is when my pear tree starts producing. : )
Thank you for your tips fir making pear sauce. I have been canning pears in a light syrup this morning. But wanted to try pear sauce. I have watched several different ways, but I like the way you demonstrated. Thank you for sharing
Nice video, glad you're back on RUclips. After I have filled jars with jam, juice or purée, I immediately turn them upside down. The lids are always hollow.
Thank you for your perenstroop recipe. I just made this today and it is wonderful. I do have one question, I did use a sterilized jar, does this need to be kept in the refrigerator?
I always love your cooking videos and recipes. Your winter squash cake is now a staple in our house and I have a feeling the perenstroop will be too :)
Wat leuk! Ik heb heel wat peren en appels van mijn volkstuin in Southampton. Die chutney klinkt heerlijk. Dat ga ik proberen, leuk om met kerst weg te geven. Dank je!! Leuk dat je weer op youtube bent te zien. Groetjes
Like a bus, wait for ages, then all of a sudden 2 arrive! We've got quite a few apples in the garden at the moment, I think I'll try to make your chutney recipe. Thank you.
Weer een interessante video! Hier geen peren, maar een overvloed aan appelen. Ik maak er appelmoes, appelcrumble/taartvulling die ik achteraf weck, en appelazijn (van de schillen en klokhuizen) van. Misschien dat ik volgend jaar eens siroop probeer.
Very informative video! Growing your own food is all well and good, but its alot of work in vain if you do not make use of the yield. I am curious on how to use and preserve cherries and berries (especially haskap). Future video idea? So glad you are making videos again.
Might be a silly question but most of the recipes I have put spices in a bag to cook then remove. If I keep the ginger and cloves in the canned chutney will those spices overtake the others? New to canning chutneys.
Hi Vera. Thank you. You did not mention 'stoofperen' (cooking pears). I know that's a different kind (variety) of pears, but most pears growing in my region are cooking pears. Probably I can make chutney out of them too.
For the chutney, could you use honey instead of sugar? Would you have to pressure can it? Also, I would like to preserve caramelised apples and caramelised pears. I just cook them down without water. How would I preserve these? Do I pressure can or water bath? There doesn't seem to be anything on the Internet about this. Only specific recipes that use sugar and I don't want to use sugar. Any advice would be appreciated.
thanks for the video, just a little note: to preserver the cutting edge of your knife do not scrap the wooden board with the part that cut, reverse it and use the back non cutting side, if not you damage the knife cutting edge making it less effective.
Here in the Netherlands it’s mostly used as bread spread (I put in a little shot of spreading it on toast) sometimes also in combination with cheese :) And it’s also good on pancakes!
@@GrownToCook Thank you! I made four little glasses perenstoop today and it tastes incredible! So sweet and intensely "peary"... Can't wait to test it with pancakes. 😁
I never add sugar to my applesauce. It already has so much natural sugar as long as you don't use a very tart apple. Even then, I think you could add sugar later just to taste.
@@GrownToCook yes. My recipe……… Peeled and chopped greenish pears. Brine.. 2 cups apple cider vinegar (or white ) 2 cups water 1 1/2 cups sugar 1 tsp chilli flakes Several sprigs fresh Rosemary Several slivers of lemon peel Bring brine to boil. Fill jars with pear, slide rosemary and peel down sides, and pour hot brine over. Seal and cool before storing in fridge.
I'm from the U.S. and made your apple pear chutney. People begging me to make more. Love your show.❤
Thanks for sharing.
Quick tip.
for the sauce or anything you wanna can.
heat the jars in the stove to 250,
boil lids,
pour hot sauce into jars tighten lids,
flip (HOT!) jars upside down for 5 mins, (this will kill any bacteria that may have got into jar,
flip jars right side up after 5 mins has past,
10-20 mins later the lids will begin to seal and you will hear them "ting"
Easy canning without a water bath.
Works for most things.
Love your gardens
Enjoy the harvests!
:) Cheers
Thank you! I do this when making jams and jellies, don’t know why I haven’t thought of doing it with the sauce!
I love that you are reusing jars and showing they don’t really have to be brand new (or specific jars for that matter) as hey make it believe here in US.
My sister in Europe is preserving everything and anything in used jars with regular tops that they came with and she always does hot pack (hot sterilized jars - hot whatever she’s making) and they seal perfectly fine and her whole family and people she would share it with were just fine all these years.
Hello from central Virginia, USA ! I just found your channel & love it already .. I make fruit vinegars from the scraps - peels & cores from apples , pears, pineapple, etc. I fill a glass jar with them, add about 1/4 cup of organic sugar, fill jar with water to about 1 inch , cover with cheese cloth, etc. Let this set out of direct sunlight for a few weeks, strain & you have delicious , healthy & beautiful vinegar .
Thank you! Vinegar is on my list of things to try and you make it sound easy!
@@GrownToCook , it is VERY easy . My favorites are pineapple, pear & raisin .
Cheers from the Pacific West Coast of Canada
I recently heard about smoked pears! Olia Hercules, a London chef from Ukraine, describes this in her book, Summer Kitchens. Apparently they go into meat stews, which sounds very interesting!
Smoked pears sound divine! I love everything smoked- would it be hard to do? I have Olia Hercules’ first book and love it, especially recipes for pickling!
Thank you so much, a lot of recipes for preserving fruit includes large amounts of sugar. As I control type 2 diabetes by diet /exercise with no medication, I eat fruit in small portions without added sugar. I can’t wait to try making these 👍😀
woha so many pears !!! i am jealous ! my conference tree is 1m60 and will not bear fruit for some years :p
Yesterday I said to myself I haven’t seen any of your videos for quite some time and here you are with recipes I’ve been looking forward to. TFS
Fabulous video as ever. Thank you! Love the music, it is so uplifting.
Thank you! I try to be a bit more creative with editing and matching music to videos is so much fun!
@@GrownToCook Great choice! :)
Oh my, we see you twice in a week? I love your videos! ❤️❤️
Thank you so much 💚
Wow Vera, you've been crazy busy! What a wonderful, uplifting and homely video, love it! En nu wil ik ook een grote perenboom hahaha. Groetjes, Debbie
Love the intro 😊 definitely will be trying these next summer! Looks so good.
I love your cooking videos. They’re clear and to the point and everything you make looks so delicious!
I’m so glad you think so! I try to make them concise but hopefully easy to follow
Well explained video, thank you!
I do have a couple of pear trees and one is big and produces tons of pears year after year. So, what do I do with my pears, I give them away fresh to family and friends, I do prepare an "escabeche" with the pears and I also do prepare a Detox juice with pear and quince. Quince is very acidic but so flavorful and aromatic and combined with the pear makes a good match. Quince are from my own tree as well.
How to prepare the Detox juice:
-Place pears 3 kg (cut in quarters, peel on and just removing any blemish, dark spot) in a pressure cooker, cover slightly with hot water and pressure cook for 30 min (NO sugar is added).
- Then in a colander separate the juice from the pulp.
- Repeat the process using 1.5 kg pear and 1.5 kg quince and cover with the previos pear juice.
-After the 30 min pressure cooking, let it rest for at least 2 hours (so the juice gets reddish)
- Then separate the juice from the pulp.
-The juice can be canned and the pulp can be given to the chickens or to the compost.
Why is it called Detox juice? Because, this juice will make people's metabolism to go fast and a bathroom might be needed :)
Although, its taste is delicious.
I prepare this juice to give it away, because I have hard time keeping my weightI, it goes down rather easily.
Loved the music addition and learning about "perentstroop". Guess I can make it a lot easier than I can pronounce it!
Haha, Dutch is not an easy language when it comes to pronunciation! John Green called it ‘ not so much a language as an ailment of the throat’ ;)
Wow! I was not expecting this so soon. Thank you. I've been dehydrating my apples and persimmons for a couple years now but I will be trying some of these other ways now too.
That is when my pear tree starts producing. : )
Thank you for sharing! The pear sauce and chutney sound delicious, can't wait to try these recipes out with our home grown pears😁❤!
I'm just about to make a batch of chutney :)
Thank you for your tips fir making pear sauce. I have been canning pears in a light syrup this morning. But wanted to try pear sauce. I have watched several different ways, but I like the way you demonstrated.
Thank you for sharing
Great, this year I made appelmoes out of my harvest. I've just planted a small pear tree so hopefully I can make some apple/pear chutney next year.
Nice video ! I just picked a full bushel of pears … thank you for the tips they all look yummy 😋!
Nice video, glad you're back on RUclips. After I have filled jars with jam, juice or purée, I immediately turn them upside down. The lids are always hollow.
Thank you for your perenstroop recipe. I just made this today and it is wonderful. I do have one question, I did use a sterilized jar, does this need to be kept in the refrigerator?
I always love your cooking videos and recipes. Your winter squash cake is now a staple in our house and I have a feeling the perenstroop will be too :)
Excellent. recipes, I am making chutney but I'm going to try the perenstroop X
Let me know how you like it!!
Thank you for making this video I know they take a lot of time.
Thank you, they do, but I enjoy the process and am also trying to be a little more creative with editing :)
nice harvest
Wat leuk! Ik heb heel wat peren en appels van mijn volkstuin in Southampton. Die chutney klinkt heerlijk. Dat ga ik proberen, leuk om met kerst weg te geven. Dank je!! Leuk dat je weer op youtube bent te zien. Groetjes
Dankjewel, Akke! Ik geef ook vaak potjes chutney aan vrienden en familie met kerst!
Like a bus, wait for ages, then all of a sudden 2 arrive! We've got quite a few apples in the garden at the moment, I think I'll try to make your chutney recipe. Thank you.
Haha, there’s a video coming next week too, spoiler: it’s about all the winter squash we grew this year :)
@@GrownToCook I'll look forward to that, it's feeling a bit like Christmas 🎄😊
they all look yummyxx
Weer een interessante video! Hier geen peren, maar een overvloed aan appelen. Ik maak er appelmoes, appelcrumble/taartvulling die ik achteraf weck, en appelazijn (van de schillen en klokhuizen) van. Misschien dat ik volgend jaar eens siroop probeer.
Yep that's me, picking the pears off the ground!
There are just so many this year!
Very informative video! Growing your own food is all well and good, but its alot of work in vain if you do not make use of the yield. I am curious on how to use and preserve cherries and berries (especially haskap). Future video idea? So glad you are making videos again.
I loved this video. Thank you so much for sharing!
Thanks so much!
Might be a silly question but most of the recipes I have put spices in a bag to cook then remove. If I keep the ginger and cloves in the canned chutney will those spices overtake the others? New to canning chutneys.
Thank you for the ideas and the recipes!
Nice! Thanks for sharing!
Can i please have wriitten ingrediebts to chutney and other recipes you habe shown please ? Cant seem to get these .
This video was too cute.
Thank you, Victoria:)
nice proses
Great video thank you 😊
Absolutely delicious yummy 😋
Hi Vera. Thank you. You did not mention 'stoofperen' (cooking pears). I know that's a different kind (variety) of pears, but most pears growing in my region are cooking pears. Probably I can make chutney out of them too.
I always cooked my pears that had fallen off in the summer and it was no cooking pear so it did not turn red but was also good to eat.
I'm going to do a lot of the first one.
I am interested in trying chutney.
Chutney is so easy and stores so well! Hope you try it!
Can the sugar be replaced with stevia for a no added sugar chutney?
For the chutney, could you use honey instead of sugar? Would you have to pressure can it?
Also, I would like to preserve caramelised apples and caramelised pears. I just cook them down without water. How would I preserve these? Do I pressure can or water bath? There doesn't seem to be anything on the Internet about this. Only specific recipes that use sugar and I don't want to use sugar. Any advice would be appreciated.
thanks for the video, just a little note: to preserver the cutting edge of your knife do not scrap the wooden board with the part that cut, reverse it and use the back non cutting side, if not you damage the knife cutting edge making it less effective.
Thank you, I didn’t know that! I do sharpen my knife regularly though
How do you use "perenstroop"? It sounds really interesting but I have no clue what to do with it. 🙈
Here in the Netherlands it’s mostly used as bread spread (I put in a little shot of spreading it on toast) sometimes also in combination with cheese :) And it’s also good on pancakes!
@@GrownToCook Thank you! I made four little glasses perenstoop today and it tastes incredible! So sweet and intensely "peary"... Can't wait to test it with pancakes. 😁
@@mariah.1081 wow, you’re fast!! It makes me happy that the recipe got used!
Dankjewel weer voor deze video. Maar waar kan je demarara suiker kopen? En kan je dit ook vervangen met rietsuiker?
Demerara is rietsuiker! Maar als je wilt kun je het recept ook met gewone suiker maken
@@GrownToCook En ik maar denken dat het een speciaal soort suiker was, hahahaha.
Weer wat geleerd
How about adding a small amount of citrus peel for the pectin?
I think it would be good for the flavour too - good idea!
You find the sauce stores fine without adding sugar? With apples too? This is very good news!
I never add sugar to my applesauce. It already has so much natural sugar as long as you don't use a very tart apple. Even then, I think you could add sugar later just to taste.
Hoi Vera, vinegar from the scraps
Yes, I would like to try making vinegar- do you have tips for me?
Is Douglas Adams essential for success in preserving ? 😄
Haha, I was wondering whether anybody would notice it ;)
Great ideas, have you tried fruit leather
Not yet, but would like to and it should be possible in the dehydrator too?
Pickled pears are delicious and very easy to do. Recipes on RUclips.
I’ve tried preserving pears in a vinegar-sugar brine with spices last year, they were delicious- is that what you mean?
@@GrownToCook yes. My recipe………
Peeled and chopped greenish pears.
Brine..
2 cups apple cider vinegar (or white )
2 cups water
1 1/2 cups sugar
1 tsp chilli flakes
Several sprigs fresh Rosemary
Several slivers of lemon peel
Bring brine to boil.
Fill jars with pear, slide rosemary and peel down sides, and pour hot brine over. Seal and cool before storing in fridge.
@@kathrynkidd7828 That sounds delicious, thank you!
Awesome, Vera - thank-you! XxxX