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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  Pear Butter
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Pear Butter  This thread currently has 757 views. Print Print Thread
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gulfcoastguy
Wednesday, June 29, 2011, 3:01am Report to Moderator Report to Moderator

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Kyosha Nim
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We have a fairly good crop of pears this year. I was wondering if anybody had made pear butter with agave instead of sugar and if so if they had canned it. I've a little concerned about if it would keep that way.
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Lola
Wednesday, June 29, 2011, 5:35am Report to Moderator Report to Moderator

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Sa Bon Nim
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can it like you would apple butter


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ABJoe
Wednesday, June 29, 2011, 5:41am Report to Moderator Report to Moderator

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Sun Beh Nim
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I haven't canned with agave, but don't know any reason it wouldn't work...


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Wholefoodie
Wednesday, June 29, 2011, 10:50am Report to Moderator Report to Moderator

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Ee Dan
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I canned jam with agave and it kept throughout the year. I am on my last jar and it was fine.


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Brighid45
Thursday, June 30, 2011, 1:27pm Report to Moderator Report to Moderator

INFJ
Kyosha Nim
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As long as the acidity levels are high enough, you should be okay. Maybe add a little lemon juice to each batch. That will also help keep the sauce from getting too brown from oxidation.


Everyone is entitled to his or her informed opinion. --H. Ellison
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O in Virginia
Thursday, June 30, 2011, 1:48pm Report to Moderator Report to Moderator

Swami
Kyosha Nim
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Pears turn pink when you cook them for preserves - at least the golden ones do (bosc?).
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san j
Thursday, June 30, 2011, 3:55pm Report to Moderator Report to Moderator

Nomadess
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Mmm this sounds really, really good!

You could even spice it...


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PCUK-Positive
Thursday, June 30, 2011, 4:42pm Report to Moderator Report to Moderator

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Kyosha Nim
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Apple and pear BUTTER? that's something for me to look into later


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ruthiegirl
Thursday, June 30, 2011, 5:15pm Report to Moderator Report to Moderator

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Kyosha Nim
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Apple butter is like apple sauce, but thicker, and generally tastes more like apple cider, while apple sauce tastes like apple juice.

Does it need added sugar at all? I'll admit I've never made my own apple butter, but I have bought apple butter that was unsweetened. I also routinely buy jars of unsweetened apple sauce for the kids. I do understand that sugar helps to thicken cooked fruit mixtures, as well as acting as a preservative, but is it [i]really[/] needed if you can it properly?


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Brighid45
Thursday, June 30, 2011, 9:03pm Report to Moderator Report to Moderator

INFJ
Kyosha Nim
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No, you can make it without sugar. My mom used to cook apple butter in the slow cooker with the lid propped so the steam could escape. The sauce thickens naturally that way and no sugar needed, as the sugars in the fruit are concentrated by the long cooking process. It does turn the butter brown, but fruit butters are generally dark amber to dark brown in color anyway from the lengthy cooking.

Here's a good link to a no-sugar butter recipe:

http://theamericanhomemaker.blogspot.com/2008/10/canning-apple-butter-and-pears-no-sugar.html


Everyone is entitled to his or her informed opinion. --H. Ellison
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