Sand Pear Harvest and Canning

The lion’s share ripened on two sand pear trees so overladen that the branches wept like an ornamental cherry, so I put aside cactus this week for the kitchen. With over 500 pear to peel and core staring up at me from the bushel basket, I started several very long multiple shifts along with my mom, who water bath canned at the stove. These Asian hybrid “sand pears” are ideal for North Florida and the few chill hours it provides in Winter, but they are tricky in that they’re tart and tasty when still rock hard yet beginning to fall off the tree at the end of July. When they are past peak and starting to soften they quickly become bland with a mash potato texture. A brand new, sharp melon ball carver and peeler saved a lot of time and cut fingers. We ended up with 72 pints of preserves, pie filling, pear halves, pear sauce and watermelon/pear jam.

In reference to last week’s post, we actually do grow small, weird watermelons (mouse watermelons, or cucamelons). We haven’t yet tried these but the 25 inch long Chinese snake bean gourd is indeed delicious served up with other garden vegetables in a spicy chicken broth. Tastes like a delicious green bean and very soft.