- 1 dehydrator full of dried pears
- 1 dehydrator full in the process of drying
- 2 cookie sheets of pears drying in the oven
- 13 quarts and 1 pint of pear sauce (think applesauce)
- 9 quarts of pear quarters
- 1 pot that's full of pears for preserves that need to macerate overnight (here's the recipe)
- 4 cups of juice in the fridge from all the pears I boiled/steamed to make the pearsauce.
Well, I guess that does look like a bit of work. I had put all the dried pears in a pint jar and set it on the table for the kids to eat and eat it they did. Took them just a couple of hours and they had eaten all of them. Chicklette said the dried pears were like gum that you could eat. So I decided I would make a bunch more and maybe they would last more than a couple hours. I'm glad most of the pears were good; I haven't had to cut out many bad spots or worms.
My wrist hurts, my legs hurt, and my armpit hurts. Yes, my armpit. It's from shoving pears on to the handy-dandy peeler, corer, slicer. I feel a little guilty that I'm not saving my skins and cores to make pear jelly, but I'm tired and I was dreadfully disappointed in the peach pit jelly I made last year. I have to get more lids tomorrow to seal up the rest of our stuff.