I have officially declared this year’s canning season closed. I have canned all of the things. I have used all of the jars. All of them. Aside from one excusable weakness (peaches!), I stuck to my goal of only canning free fruit. This wasn’t too hard this year, actually. Even though our garden production isn’t fully up and running, when friends know you preserve, somehow bags of produce seem to make their way to your back porch. (Lucky me! But really, people, canning season is CLOSED.)
Recently a friend and I were invited to pick some pears from a regal and impressive old tree. Such a gift! I made a lot of chocolate pear jam (which I’m renaming, more appropriately pear butter) from Preserving by the Pint. I look forward to eating this on a snowy day in December in front of a fire – it’s definitely a holiday jam.
With the pears, also, I made several pear anise pies from the one pie book you absolutely must own. On some of the pies, I added a streusel topping. I froze the pies raw and plan to bake them as needed. To do this, line your empty pie plate with plastic wrap and then build your pie on top. Freeze for about 2-3 hours, then pop out of the plate. Wrap and label. I find it helpful to list which pie plate I used since I have many of varying sizes. To bake a fruit pie from frozen, unwrap, place in plate, and pierce vents on top with a chef’s knife. Follow baking temperature and time in recipe, adding 25-30 extra minutes. If your pie begins to brown, loosely lay a square of foil on the top.