- Peeled and cored ripe pears, run through the food processor to a chunky slush. (I use a pull peeler for pears, and it's very easy. I struggled with a straight handled peeler for years, and found a nice sharp pull peeler to be great for many things: watermelon rind, squashes, anything firm.)
- Pineapple juice, or fresh pineapple, crushed, or even frozen concentrated pineapple juice.
Wow, this is turning into a confessional. Sorry, but here's another: I had no interest in canning. When you're super into the aliveness of fermentation, canning seems like a bit of a bummer, since everything has to be heated to death. But pear honey (remember to stir, now!) is changing my attitude. After all, freezer space is tight, and canning has turned out to be so extremely easy. There is an appeal to having all those pretty jars lined up in the root cellar. Proper processing calls for boiling the jars in water for 10 minutes, then cooling upside down. Is your pear honey thick yet? If yes, I found that pouring it into the jars when still boiling hot, sealing them tight, and inverting them, is plenty to create a strong vacuum seal. If you're worried, or if the lids don't get super stiff, put them in the bath.
These jars will last for at least a year, and the pear honey can be used as a straight sweetener, instead of marmalade, or as an ingredient. The pear flavor is delicious. And if you're like me, your canning craze will have begun.