Canned Pears...38º--70º

http://www.usapears.com/Recipes%20And%20Lifestyle/Now%20Servin...Hadn't planned on canning fruit this year, but when I came home with almost two full boxes of lovely "Red Bartlett" pears from Hood River, I knew that I would have to do more than make pear dessert...Check out the link above and learn about Red Bartletts.

Red Bartletts

We left them in our cellar to ripen and went on about roasting tomatoes, checking the pears periodically...We ate them fresh for breakfast as soon as the first one was slightly soft to the touch...then in salads with walnuts and bleu cheese, Oh My!..I took them to potluck lunches, shared them with friends...Yesterday Herb got out all of the canning equipment, set the camp stove up outside the back door and we peeled and canned 14 quarts of these red beauties...I only wish that their color could show in the jars...Now the jars will be stored on the cellar shelves and eaten on cold winter days, not as good as fresh but delicious in their own right.

Herb and I attended the appreciation dinner for Mule Days last night, enjoyed a dinner of Chicken Fried Steak and visited with our fellow volunteers...~OWAV:)

Pear Bars (Cody Orchards in Hood River)
2 C. flour
2 C.brown sugar
1/2 C. butter
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 C. heavy cream
1 egg
2 C. peeled chopped pears

     Preheat oven to 350 degrees.  Combine flour and sugar, cut in butter, press 2 1/2 C. mixture into bottom of ungreased 9x12 pan. to remaining flour mixture, add spices, cream and egg, stir,  Fold in pears, pour over crust in pan.  Bake for 50 minutes.  Cool and cut into small squares.


Sour Cream Pear Pie (Cody Orchards in Hood River)
1 unbaked 9 inch pie shell
1 cup sour cream
1 egg
3/4 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
2 tablespoons flour
4+ cups peeled, diced ripe pears


Pecan Streusel Topping
1/4 cup flour
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 cup butter cut in small pieces
1/4 cup finely chopped pecans
    Cut butter into combined flour, sugar and cinnamon. Add pecans.


     Preheat oven to 375 degrees.  Blend the sour cream, egg, sugar, vanilla, salt and flour until smooth.  Fold in prepared pears.  Pour into the pie shell. Bake for 40 minutes.  Sprinkle with Pecan Streusel Topping and bake another 10 minutes.  Cool slightly and serve.