Pear Sauce

My kids like applesauce, but as a family we are crazy about pear sauce!  Same idea as applesauce, but with pears.

• Pears (40 medium-sized or 50 small), peeled chopped and cored
• 2 teaspoons lemon juice
• 1 cup water
• Sugar to taste (optional)
• Cinnamon to taste (optional)

Using a victorio strainer makes this really easy.  You just boil your pears until soft (20-30 minutes) and then send them through the strainer (skins and all) it will core it and peel them for you.  Then add your lemon juice, sugar, water and cinnamon.

To Can:
Ladle the pear sauce into hot, sterilized jars, leaving 1/2-inch of headspace. Then, run a spatula or bubble remover tool around the inside edge of the jar to remove any air bubbles. Wipe the rims clean; top with a boiled lid; secure the band, and process in a boiling water bath – 20 minutes for pints, 25 minutes for quarts. Place the jars on a towel, and allow them to cool overnight. Then, test the jars for a good seal in the morning (press down on the lid; and if the lid doesn't pop back, the jar is sealed). Refrigerate any jars that did not seal.
To Freeze:
Ladel the pear sauce into clean, freezer jars, leaving 1/2-inch of headspace in pint jars and 1-inch of headspace in quart jars. Seal the jars, and allow to cool completely before freezing.

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