11/7/17

0 Vanilla Spice Pear Butter - Pressure Cooker & IP Canning Instructions


Vanilla spiced pear butter - is really pear "sauce" that is reduced down to a jam-like texture. This Pear Butter is sweet, bright and citrus-y, with notes of pure vanilla, cinnamon and nutmeg. It is a perfect spread for toast, muffins, or stirred into your morning oatmeal, homemade yogurt, or as an ice cream topping, very much like you would use Apple Butter.

Using a pressure cooker greatly reduces the cooking time to soften the pears and using the Saute or browning setting helps reduce your pears into a wonderful, thick, jam-like sauce.

It is sweet, so feel free to adjust the amount of sugar in this recipe to your desired taste. I am canning this pear butter, and sugar contributes to the color and shelf life of the butter. It also freezes well and makes a nice gift for a family member, neighbor, or friend.


I am using Anjou pears that happened to be on sale, but you can also use Bartlett pears.

Peel, cut in half, and use a melon ball scoop to core the seeds out.


A paring knife works well in removing the stem and the blossom end (bottom) of the pear.

Slice the pear into wedges and put them inside your pressure cooker pot.


Ad your orange juice, lemon juice, zest, spices and sugar.

Using a citrus zester is a great way to add a flavor boost to any dish. A wooden citrus reamer will help you juice the orange or lemon.




Cover your pressure cooker and lock it. I LOVE using this ceramic non-stick pot for pressure cooking! It's great for any foods that may stick, apple butter, rice, mac N cheese, etc.

Set it for HIGH pressure, and time it for 15 minutes. When the cook time has ended, allow the pressure cooker to release naturally for 15 minutes. Open the pressure valve.

This smells amazing and reminds me of fall....


An immersion blender is super handy to puree the fruit directly in the pot, without dirtying another dish. You can use a potato masher or a stand blender.

Use the Saute or browning setting of your pressure cooker to help reduce the sauce. Stir often to prevent sticking, or use a ceramic non-stick liner to help reduce sticking and burning. If your browning setting is cooking your sauce too hot, choose a slow cooker setting if you have one.

You will know it is thick enough when it mounds on a spoon, or when a dollop is put onto a chilled plate, it sets up and is not runny.

Enjoy!


Print Friendly and PDF
Vanilla Spice Pear Butter
(inspired by this recipe and Ball Blue Book Guide to Canning)

Ingredients
7 pounds ripe pears; about 20 med pears (Bartlett or Anjou), peeled, cored and sliced
1/4 cup water
3 Tablespoons Orange juice
3 Tablespoons Lemon juice
1 Tablespoon zest (orange or lemon)
2 teaspoons pure vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
4 cups granulated sugar

Instructions
Put peeled, cored and sliced pears into the pressure cooker.
Add water, juices, zest, vanilla extract, spices and sugar.
Close the pressure cooker lid and set the valve to Sealing.
Use High pressure, time for 15 minutes.
When cook time finishes, allow pressure cooker to release naturally for 10 minutes. (NPR)
Open pressure valve to release any remaining steam.
Use an immersion blender, potato masher, or stand blender to puree the pears.
Saute Low, or use browning setting to cook and reduce the sauce to desired thickness.
(With the IP, you will need to re-set SAUTE every 30 minutes, so set a kitchen timer)
Can use keep warm setting (about 145°F) to help thicken.
As mixture thickens, stir frequently to prevent sticking and bubbling.
Test thickness by putting a small spoonful on a chilled plate.

20 min to prep pears
10 min to prep butter
10 min to get to pressure
up to 2 hours of saute to thicken

Makes approximately 7-8 cups.
Keep covered in the refrigerator, 1-3 weeks.
Freeze in freezer safe containers, up to 3 months.
Water bath or Steam can, up to two years shelf life.

Canning Your Pear Butter


This recipe made 7 half pint jars of Pear Butter. I was able to fit seven, 8 oz wide mouth jars in my 6 quart Instant Pot, when set on a trivet. The tops of the jars must be level with the top of your pressure cooker pot, to make sure the lid closes correctly.

IMPORTANTIf you are new to canning or Steam Canning with an Instant Pot (which does NOT use pressure), please check out the following posts first. There are important guidelines to follow and ensure safe canning.

If you do not want to use the steam canning method, you can water bath can your Pear Butter. You can see how water bath canning is used for Jalapeno Jelly, here.

Safe Steam Canning Rules
Safe Steam Canning with Your Instant Pot 

Video: Removing jars from the IP. You can hear the seal "pop."




Canning Pear Butter in Instant Pot

yield approximately 7-8 cups, or 4 pints
Ingredients & Equipment
Instant Pot
Hot Pear Butter, made as directed above
4 pint jars or 8 half pint jars with lids and rings
3 1/2 cups water, in the IP pot liner (at least level with the trivet)
Canning funnel
Plastic knife
Clean, damp paper towel
Jar lifter, tongs, or silicone gloves
Wire cooling rack

Instructions
1. Clean jars with hot, soapy water and rinse well. Keep hot until ready to use.
2. Using a canning funnel, ladle hot Pear Butter into each jar, leaving 1/4" head space.
3. Remove any air bubbles with a plastic knife.
4. Remove funnel, and using a clean, damp paper towel, wipe the jar rims clean.
5. Place new canning lid onto the jar and secure with canning ring, turning it finger tip tight.
6. Put jars onto the trivet, inside the IP. (Make sure you have water in the IP!)
    If stacking a second layer, off-set the jar to sit over two jars - not directly on top of the jar.
7. Cover with the IP lid and lock.
8. Remove the pressure valve. (This is important!)
9. Push the STEAM button.
10. When a full stream of steam comes out of the valve AND the float pin comes up, begin the timing process, according to your altitude on the chart below:

0-1,000 feet = 10 minutes
1,001-3,000 feet = 15 minutes
3,001 - 6,000 feet = 20 minutes
6,001 - 8,000 feet = 25 minutes
8,001 - 10,000 feet = 30 minutes

After the processing time is up, turn off the IP or unplug it.
When the float pin drops, carefully open the lid, keeping steam away from your face.

Using tongs or silicone gloves, remove each jar carefully to a wire cooling rack.
Do not disturb for at least 12 hours.
If any jars do not seal, immediately put into the fridge to enjoy.

Label, date and store sealed jars in a cool, dark place for up to one year.

Related Posts Plugin for WordPress, Blogger...
Pin It button on image hover