pickled peppers and ketchup recipes

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Tammy67 Joined: 7/12/2009 Location: Anchorage,AK Posts: 253	Posted: Sep/13/2009 12:18 PM PST Damselfly, would love to have the recipe for the pear's in vanilla schnapps, could you post that please? Tammy Quote \| Reply \| Report

damselfly Joined: 7/24/2009 Location: Upper Laurentians Posts: 65	Posted: Sep/21/2009 9:18 PM PST Be a pleasure Tammy, Here is the recipe for: PEARS PRESERVED IN DR. McGILLICUDDY’S VANILLA SCHNAPPS You must prevent pears from turning brown, so do not skip this step unless your syrup is ready and hot and you slip each pear into it as you peel it. Prepare a bath of 2 tsp. of either powdered Alun (from drugstore), or a product called Fruit Fresh, in 4 c. water. Sterilize 2 one liter jars and lids. Keep them hot while making the syrup. Spirited Syrup -6 c. water -3 c. sugar -1 capful vanilla extract - ½ c. Dr. McGillicuddy’s Vanilla Schnapps -1 vanilla bean, halved lengthwise Mix sugar and water in a large, non-reactive (not aluminum), cooking pot. Stir to dilute, bring to a boil. Add Schnapps, then return to a boil. If you preserve them whole, 3 medium pears per jar If you preserve them in halves, 1 one liter jar holds 6 medium pears Peel enough pears to fill 2 one liter jars, putting them immediately into the above solution or into the hot syrup. If doing them whole leave on the stem. -Remove pears from the non-browning solution, pat dry with a paper towel, then slide them gently into the boiling syrup. -Simmer for 5 minutes, then gently remove them and let them cool. -When cool enough to handle, halve and core the pears. -Cram as many pears as possible without breaking them, into the 2 sterilized jars, along with ½ a vanilla bean. When leaving them whole, alternate base down, then point down so they will nest. -Bring syrup back to a boil and pour hot onto the pears, to fill the jars. (tip* a silver fork in the jar will absorb enough heat to keep jar from cracking) - The pears will try to float to the surface. Use any means at all to keep them below the surface. I use 2 wooden bbq skewers cut to the diameter of the bottle.Sometimes this isn’t enough so put a small jar lid, then the sticks.(If you come up with a better idea, I would love to hear it) Run a knife around the inside of the jar to release any trapped air. -Carefully wipe jars with a sterilized damp cloth, screw on sterilized tops and return jars to the sterilizing pot of boiling water. -Count 30 minutes from the time the water returns to a boil. Remove jars and stand on a towel on the counter till they make the pop sound.. -Label and put away in a dark, cool place for a month or so. -Serve with French vanilla ice cream or vanilla flavored whipped cream. Truly divine! Enjoy! damselfly (aka gimpy2)P.S. I think I already posted the photo in my profile. Quote \| Reply \| Report

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Tammy67
Joined: 7/12/2009
Location: Anchorage,AK
Posts: 253

Posted: Sep/13/2009 12:18 PM PST

Damselfly, would love to have the recipe for the pear's in vanilla schnapps, could you post that please? Tammy

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damselfly

Joined: 7/24/2009
Location: Upper Laurentians
Posts: 65

Posted: Sep/21/2009 9:18 PM PST

Be a pleasure Tammy,
Here is the recipe for:

PEARS PRESERVED IN DR. McGILLICUDDY’S VANILLA SCHNAPPS

**You must prevent pears from turning brown, so do not skip this step unless your syrup is ready and hot and you slip each pear into it as you peel it. **
Prepare a bath of 2 tsp. of either powdered Alun (from drugstore), or a product called Fruit Fresh, in 4 c. water.

Sterilize 2 one liter jars and lids. Keep them hot while making the syrup.
Spirited Syrup
-6 c. water -3 c. sugar -1 capful vanilla extract
- ½ c. Dr. McGillicuddy’s Vanilla Schnapps
-1 vanilla bean, halved lengthwise

Mix sugar and water in a large, non-reactive (not aluminum), cooking pot. Stir to dilute, bring to a boil. Add Schnapps, then return to a boil.
**If you preserve them whole, 3 medium pears per jar**
** If you preserve them in halves, 1 one liter jar holds 6 medium pears**
Peel enough pears to fill 2 one liter jars, putting them immediately into the above solution or into the hot syrup. If doing them whole leave on the stem.
-Remove pears from the non-browning solution, pat dry with a paper towel, then slide them gently into the boiling syrup.
-Simmer for 5 minutes, then gently remove them and let them cool.
-When cool enough to handle, halve and core the pears.
-Cram as many pears as possible without breaking them, into the 2 sterilized jars, along with ½ a vanilla bean. When leaving them whole, alternate base down, then point down so they will nest.
-Bring syrup back to a boil and pour hot onto the pears, to fill the jars. (tip* a silver fork in the jar will absorb enough heat to keep jar from cracking)
- The pears will try to float to the surface. Use any means at all to keep them below the surface. I use 2 wooden bbq skewers cut to the diameter of the bottle.Sometimes this isn’t enough so put a small jar lid, then the sticks.(If you come up with a better idea, I would love to hear it)
Run a knife around the inside of the jar to release any trapped air.
-Carefully wipe jars with a sterilized damp cloth, screw on sterilized tops and return jars to the sterilizing pot of boiling water.
-Count 30 minutes from the time the water returns to a boil. Remove jars and stand on a towel on the counter till they make the pop sound..
-Label and put away in a dark, cool place for a month or so.
-Serve with French vanilla ice cream or vanilla flavored whipped cream.
Truly divine! Enjoy!
damselfly (aka gimpy2)P.S. I think I already posted the photo in my profile.

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