Savory Asian Pear Sauce is one of those great sweet and savory recipes that pair so well with meat. It is particularly good on pork and chicken.
Since we have an Asian pear tree I am always looking for ways to preserve it during harvest time. This has been a fun recipe to add to my regimen.
This recipe makes 3 pints of Savory Asian pear Sauce.
Ingredients:
8 pounds peeled, cored, quartered Asian pears
1 diced onion
3/4 Cup sugar
1/2 cup rice vinegar
1 tablespoon minced garlic
1/2 tablespoon ground ginger
1/2 teaspoon ground coriander
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon chipotle pepper powder
1/8 teaspoon nutmeg
1/4c + 2 tablespoons water
Cooking:
Soften the pears by simmering with 1/4 cup of water until they are nice and soft. In a separate pan soften the onion in 2 tablespoons of water until they are translucent.
Puree all the ingredients in a blender or food processor.
Place the puree in a large saucepot and simmer until it is your desired thickness.
Filling and Processing Jars:
Using a jar funnel, fill the pint jars leaving 1/4-inch headspace.
Use a chopstick to remove any air bubbles.
Use a clean cloth to wipe the rim of the jar.
Place the lid on top of the jar and add the ring. Tighten the ring to fingertip tight.
Process in a boiling water bath for 20 minutes if at sea level. Remember to adjust your processing time if you are above 1000 feet in elevation.
Once your jars have completed processing, turn off the heat, remove the lid, and allow them to cool for 5 minutes. Then, use the jar lifter to remove them from the boiling water bath canner. Space the jars 1-2 inches apart on the counter for 24 hours to cool and completely seal. After that, remove the rings and wash the jars with warm soapy water.
If your jar did not seal, then place it in the refrigerator and use it immediately.
Store the sealed jars in your cool, dry, dark pantry to enjoy for the next 1-3 years. After three years the nutritional value of canned food diminishes. The quality is best during the first year.
