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3:54 pm
June 11, 2011
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I'm sorry, I'm sure this is answered somewhere but I can't seem to find it. I'm making pear butter and the recipe calls for 6 to 7 lbs of pears. Is that the weight before it's peeled and cored or after? Thanks for the help!
5:04 pm
December 14, 2010
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Before . Generally that is the purchase weight.
5:11 pm
June 1, 2010
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KristL: Generally 6 pounds fruit is purchased weight as Ross says. The alternate,
6 pounds peeled and cored pears, is the weight after peeling and coring. Subtle distinction. Another reason to read recipes closely.
5:34 pm
December 28, 2008
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Some of us do try to measure a volume and the pared/peeled weight for future referance when we do a new recipe the first time. It's probably understandable why they would specify a raw fruit/veggie weight, since many times folks would be buying what they are canning. But, some of us simply prefer processing by volume, or ready to cook weight.
I noticed that for myself when trying to quickly prepare a glut of peaches into packages for the freezer in recipe sized batches for making into jam later.
7:11 pm
December 14, 2010
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Sometimes we are using home grown fruit that is blemished and substantial amounts of waste result, so that ready to cook weight or volume is better.
8:36 pm
June 11, 2011
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Okay thank you for clearing that up. Made my first attempt at canning the other day and it turned out wonderful and wanted to make the distinction before my second attempt. I think I'd prefer to do it by weight/volume of the prepared fruit as well. It seems like it would be more accurate. Is it common to end up with extra fruit/jam? I ended up with two and a half extra pints, and while it's not a problem to get rid of the extras fairly quickly (at least in this case) I'd like to know so I can be better prepared this time.
8:47 pm
February 10, 2009
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Very common! There are so many variables with fruit and/or veggies. Rainfall in the garden affects water content, if you're buying produce, travel time means the produce has lost water weight so the volume and texture will be different, and so on.
I always prepare a few extra jars just in case, though there may be a few less than the recipe claimed there would be too!
Sorry I can't be more helpful, but it's also a joy to find out the variables too! 
9:00 pm
June 11, 2011
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Alright, I can prepare extra if I think it's going to be something that won't get used right away. Thanks, I was a little worried I had done something wrong. If I have more than the 7 jars my canner can hold is it better to fill all the jars and cover them with the lid then process two batches or is it better cover once batch and process it then fill the remaining jars? I sure hope that question made sense lol
10:09 pm
February 8, 2009
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You should fill one canner load of jars at a time, process them, then fill the next batch. It's not good practice to fill and cap all the jars and have some waiting while a batch processes. The jars cool as they wait and there's a higher risk of thermal shock PLUS many recipes have the processing times tested and calculated on the premise that the contents of the jar is HOT when the processing begins.
dede
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