Comments on: Making Pear Butter at the Old Farmhouse

By: Linda Segerson

Linda Segerson — Sat, 02 Oct 2010 19:41:11 +0000

Love your site, I am about to can some pear butter and your recipe is very helpful, never made pear butter! I did make about 50 jars of plum jam this year and it is delicious!

Linda

By: Judy

Judy — Sat, 14 Aug 2010 01:19:30 +0000

Fabulous story! I have known many “Georgias” in my life and have learned valuable lessons from each one. I have a prolific pear tree in my yard and tomorrow, I’ll be making pear butter.

By: Penny

Penny — Thu, 05 Aug 2010 21:08:38 +0000

Thank-you for this recipe! A friend gave me two 5-gallon buckets of pears. They are peeled, chopped, and in the freezer. I made three jars of jam and have been looking for something else to do with this bounty.

By: 10 Recipes For Homemade Pear Butter : TipNut.com

10 Recipes For Homemade Pear Butter : TipNut.com — Thu, 10 Jun 2010 19:03:44 +0000

[...] How To Make Pear Butter: And I’m here to tell you, I’ve never had pear butter before, I didn’t have any particular desire for pear butter, but the aroma of orange and nutmeg and fruit simmering…….. Wow. And the pear butter? Spectacular. I’m a pear butter fan now. From Chickens In The Road. [...]

By: Michael Cunningham

Michael Cunningham — Wed, 02 Dec 2009 16:12:59 +0000

I love this site so far, with all the nice down home blog’s it is just wonderful. We make alot of pear butter every year and we prefer it hands down to apple butter. We come from cajun stock that survived the first great depression by making do and we do ours a little different then above. We have our orchard on the old homestead with over 400 tree’s, mostly new ones oh. We just can’t bring ourselfs to make our pear butter out of perfectly good pears. So we save our peelings and cores when we cut up our pears for pear slices. We cut off the stems and take out the seeds, then grind them up. Then we slowly cook them down, that way we make the most of the harvest.

By: renee

renee — Wed, 11 Nov 2009 15:18:56 +0000

I use a hand operated food mill. It works pretty well. It is a messy job but, worth it. I make persimmon roll&cookies.I have a recipe book.

By: The Cottage Smallholder » Pear butter recipe

The Cottage Smallholder » Pear butter recipe — Mon, 14 Sep 2009 10:37:55 +0000

[...] pointed you in the direction of Chickens in the Road and Suzanne’s tale of making pear butter with Georgia, I just had to try this delicacy for myself. I bought some American cups at TKMaxx [...]

By: The Cottage Smallholder » First tentative steps with hot water bath processing

Sun, 13 Sep 2009 12:41:31 +0000

[...] not going to use my precious Kilner/Le Parfait jars. I had done some reading and spotted that the Pear Butter that Suzanne and Georgia made in Chickens in the road was put into jam jars before being water processed (not pressure canned). Also I’d read Rhonda’s (Down to Earth) [...]

By: Shannon Patrick

Shannon Patrick — Tue, 21 Oct 2008 20:42:52 +0000

I’m so happy I found this site!

I remember visiting relatives in WVA as a little girl. My family were coal miners and came from a very rural area. I remember using an outhouse and drinking well water from a bowl and ladle. I remember all the food was fresh and was made at home. Nothing came from a box, nor a package, nor had it ever been wrapped in plastic. I also remember nearly everything being fried (LOL).

The relatives I speak of have been gone a long time. I grew up in Michigan and live on an 11 acre farm full of fruit trees that my dad planted about twenty years ago. Until this year I’ve never attempted canning. No one taught me when I was younger, and I was always afraid I’d poision everyone. This summer I put away two cases of salsa, spaghetti sauce, and plain tomatoes. Today I tried your pear butter. It’s still cooking and smells wonderful.
Tomorrow I’m making apple butter and caramel apple jam. The deer might be upset because they have to share the fruit with me this year, but my kids love the sweet treats I made.
Thank you!!!
-Shannon

By: chixnan

chixnan — Fri, 10 Oct 2008 19:02:12 +0000

With all that fresh cornmeal, how about some yummy corn meal mush for breakfast. So easy, so “comfort.” Three cups of boiling water with one tsp. salt. and add one cup of cornmeal. Stir it until your arm is tired. Then put it in a bread pan in the frige overnight (covered with plastic wrap.) Slice it thin and fry it in butter for breakfast, with syrup. Good with sausage or bacon. Can’t wait to have it when it’s snowing outside.