84-Lancastar Farming, Saturday, September 13,1986 {MpH Have You * -r Now Is The Time To Preserve Pears Frenchmen say “poire,” Italians “pera,” and Germans “birne.” All describe that succulent refreshing fruit known since antiquity the pear. Pears know no recorded evolution, with varieties of thorny wild pears existing in prehistoric tunes. This is the time of year local and western pears appear at produce counters. Now is the time to preserve pears for delicious eating during the coming months. Pears are picked while still green and hard, for they are the exception to the rule that tree npened fruit is tastiest. The pears should then be stored in a cool place (60 to 65°F.) until they are ripe, but not soft. Check pears daily and can only those that are ripe. Bartlett pears are considered best for canning, but Kieffers, Flemish Beauty, Gorham, and Winter Nellis are also satisfactory. Approximately 17 l /i pounds of fresh pears are required for a canner load of seven quarts. How To Can Pears Wash and pare pears. Cut in half and core. Use a melon ball cutter or measuring teaspoon to remove cores. Remove any diseased or decayed spots. Slice if desired. Place halves or slices directly into water containing 2 tablespoons salt and 2 tablespoons vinegar per gallon of water to prevent darkening. Prepare a light syrup (2 cups granulated sugar to 4 cups water). Drain pears. Cook them in the boiling hot syrup for 5 minutes. Pack hot, into hot jars, leaving % inch head space. Cover with boiling syrup, leaving % inch head space. Adjust lids. Process pints 20 minutes, quarts 25 minutes in boiling water bath. Cinnamon Pears. . . Add 2 sticks cinnamon and a few drops of red food color to each quart of syrup. Remove cinnamon before KATOLIGHT! THE PIONEER IN BRUSHLESS P.T.O. - ALTERNATORS!! YEARS OF ' M EXPERIENCE HAVE GON|E INTO THE - v . £1 ADVANCED DESIGN OF THESE \ \ ' ' Jjk POWERFUL BRUSHLESS *■ \jgfF ALTERNATORS. THE RESULT IS m ■jJL UNIQUE COMBINATION 0F... j * 300% Surge Capacity; For Superior motor starting capabilities j 4 HR emergency totally Brushless Design: For oKSS «rv?ce greater reliability ana more personnel positive voltage build-up after long periods of idleness Model Selection Chart Model Welts Momentary Sur|< Minimum Volts C B Phase Wire Anofoiimate Wt No Welts Required HP Amps Net Lbs Ship Lbs ESIRI 25000 75000 40 1201200 100 1 3 1 475 500 ~ 3»LRI 35 000 105 000 55 120/240 150 _ I 3 580 600 4»lRl 45 000 135 000 70 ~ 120/240 175 1 3 670 730 WLRI 55 000 165 000 86 120/240 225 1 3 730 750 frilßt 85 000 255 000 130 120/240 350 1 3 795 860 USED UNITS ALSO IN STOCK Distributor for MARTIN MACHINERY DE, MD, NJ & PA SALES - SERVICE - RENTALS . P.O. Box 3S, Martindale, Pa. 17549 215-445-4585 Heard? By Doris Thomas Lancaster Extension Home Economist packing pears. Follow processing tunes given above. How To Freeze Pears Select pears that are crisp and firm, not mealy in texture. Wash, peel, core, and drop into water containing 2 tablespoons of salt and 2 tablespoons vinegar per gallon of water to prevent darkening. Prepare a 40 percent syrup (3 cups sugar to 4 cups water) and boil. Blanch drained pears for 2 minutes in hot syrup, cool and pack IP freezer containers, allowing 1-mch head space. Cover with cool syrup. Seal, label and freeze. Pickled Pears 4 quarts small pears Whole cloves Vs ounce stick cinnamon (about six 3-inch pieces) 8 cups sugar (4 cups granulated and 4 cups brown sugar may be used, or all brown sugar) 1 quart vinegar Wash pears. Peel and core or leave whole. Stick each pear with 4 cloves. Or, put cloves loosely in a clean cheesecloth bag. Boil spices, sugar and vinegar together for 2 minutes. Put pears into syrup an'd boil gently until soft, using half the quantity of pears at a time. Pack into hot, sterilized jars. Seal. Process 10 minutes in boiling water bath. Makes 3 quarts. Pear Relish Excellent hamburger spread or a tangy compliment to cold meats. 8 cups ground pears 2 cups ground onion 6 green or red bell peppers, ground 1 ground hot pepper or 1 tablespoon hot pepper sauce 4 ground dill pickles 3 tablespoons dry mustard 1 quart white wine vinegar V< cup flour 1 tablespoon tumeric 2 tablespoons salt 2 cups sugar Mix all ingredients and stir well. Bring to rolling boil over medium high heat. Cook 15 minutes. Pack in jars, and seal. Process 5 minutes in boiling water bath. Makes 7 pints. How To Dry Pears The Bartlett pear is the best variety for drying. Peel; cut in half lengthwise and core. Cut in quarters or eighths, or in slices. To prevent darkening coat with a solution of 2Vz teaspoons of pure crystalline ascorbic acid in 1 cup of water. Steam blanch for 5 to 20 minutes depending on size of pears. Spread in single layers on trays. Under controlled heat, start drying pears at 130°F., increase gradually to 150°F. after the first hour. Reduce to 140°F. for last hour. The fruit is dry when it appears springy and suede-like. There will be no moisture when it is cut and squeezed. Drying time for halves, about 15 hours; for slices, about six hours. YOU NEED A FENCE?? Specializing in high-tensil fence. We also do post driving We’ve got your Building Come and get it! Machinery storage, dairy, farm buildings of all kinds. Horse barns, utility buildings, garages, commercial structures too. You won't find a wider selection anywhere. More models, plans and sizes, more custom options More bright, new siding and trim colors. We also offer free planning services to help meet your special needs Take advantage of today’s lower interest rates, and low Red Rose summer prices. Call today about a beautiful, maintenance-free Red Rose building for your farm, home or business V*RED / ROSE BUILDING SYSTEM! QUARRYVILLE - The 37th Southern Lancaster County Community Fair is scheduled for Sept. 17 to 19 at the fairgrounds in Quarryville. Exhibits may be entered on Sept. 16, from 3 to 10 p.m., or on Sept. 17 until 10 a.m. Judging of most exhibits will begin after 10 a.m., Sept. 17, and conclude by late afternoon. Highlights of Wednesday’s ac tivities include colored breed dairy cattle judging at 10 a.m. and sheep judging at 1:30 p.m.; a parade beginning at 6:30 p.m. and a tug-of- A & J Fencing. All kinds of fence. Please Write To: RDI Box 266 Kinzers, PA 17535 CALL COLLECT OR MAIL COUPON FOR MORE INFORMATION Name Address Town County Sobnco Fair Opens In QuarryvHle Sept. 1 *^n ” '~jZ, &K? JLiQj Products Include Household Molasses, Syrup & Edible Oil ★ SHOOFLY PIE MIX ★ BAKING MOLASSES ★ BARBADOS MOLASSES ★ BLACKSTRAP MOLASSES ★ PANCAKE SYRUP If your local store does not have it, CALL OR WRITE FOR FREE BROCHURE & PRICES -WE UPS DAILY GOOD FOOD INC. (F ood Division Of Zook Molasses Co.) West Main St., Box 160 Honey Brook, PA 19344 Phone: 215-273-3776 Call toll free in PA; 800-662-7464 Om SO Yttrs OfSetvies Slate Zip 17 waratB:3op.m. Thursday’s events include Holstein dairy cattle judging, 10 a.m.; swine judging, 3 p.m.; and beef judging, 6:30 p.m. Also slated for Thursday are a baby parade at 7 p.m. and a youth dog show at 8 p.m. Friday’s main events are a tractor driving contest at 10 a.m. and the market hog and steer sale at 6:30 p.m. Other Friday evening highlights include entertainment by Lee and Jenny Shaffer begin ning at 8 p.m. and a Rural Youth Awards program at 9 p.m. ★ PEANUT BUTTER ★ CORNSYRUP ★ TABLE SYRUP ★ HONEY ★ COCONUT OIL ★ CORN OIL ★ SOYBEAN OIL ★ PEANUT OIL IpilFll! (215) 267-4911 Mail To Box P-50 RD 2 Stevens PA 17578
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