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Salted caramel pear butter

Salted Pear Butter Caramel Sauce Canning Recipe


  • Author: Regie
  • Total Time: 5 hours, 15 minutes

Description

Canning delicious, acidified, dairy-free pear butter salted caramel sauce is safe using a water bath canner. This sweet and fruity sauce tastes so good it may just be your new go-to caramel!


Ingredients

Scale
  • 4 lbs pears (peeled, cored, and coarsely chopped)
  • 1/3 cup apple cider vinegar
  • 2 teaspoons bottled lemon juice
  • 21/2 cups dark brown sugar
  • 2 tablespoons sea salt or Kosher salt

Instructions

  1. Wash pears thoroughly and rinse under cool running tap water.
  2. Cut them lengthwise into halves, peel carefully, and core them.
  3. Add the coarsely chopped pears, lemon juice, and apple cider vinegar in a 4-6 quart heavy saucepan or crock pot. Attach a lid.
  4. Place on a stovetop and simmer using high heat for 30-40 minutes until tender. Turn off the stove and set the pot aside.
  5. Process the mixture into a smooth puree using a food mill or immersion blender. You can also press the pears through a colander.
  6. Return the pureed mixture to a crock pot, add salt and brown sugar, cover with a lid, and set on medium-high heat.
  7. Simmer for 3-4 hours until the pulp develops a thick consistency (not runny when scooped with a spoon) and deep-brown color. Stir the mixture every 30 minutes.
  8. Wash pint-sized canning jars, lids, and rings in hot soapy water. Rinse jars and place in simmering water until ready to use. Set the lids and screw bands aside to air-dry.
  9. Prepare your water bath canner by filling it with water halfway and heat it to boiling on the stove. Ensure a canning rack is placed inside the canner.
  10. Use a canning funnel to fill the hot jars with hot pear butter. Leave ¼ inch headspace.
  11. Remove air bubbles using a bubble popper.
  12. Wipe the jar rims using a damp paper towel. Place the canning lids on and apply the screw bands, twisting until fingertip-tight.
  13. Use canning tongs to load the jars into your boiling water canner, ensuring the water level is 1 inch over the jars. Add boiling water as necessary to ensure water completely covers the jars.
  14. Adjust the temperature to high heat to bring water to a rolling boil. Place a lid on your canner.
  15. Process the pint or half-pint jars for 15-30 minutes, adjusting the time per your altitude.
  16. Once the jars are fully-processed, turn off the heat. Wait 2-5 minutes before removing them from the hot water using a jar lifter.
  17. Place the jars on a cushioned wire rack or towel-covered countertop to cool for 12-24 hours.
  18. Once cool, remove the screw bands and inspect the canning lids. Press the top of each lid with a finger to check the seals. Vacuum-sealed jar lids don’t flex when pressed.
  19. Put any unsealed jar in the refrigerator and use them within 4-5 days.
  20. For sealed jars, label them with the contents and canning date. Store them in a clean, dry, cool place.
  • Prep Time: 5 hours
  • Cook Time: 15 minutes

Nutrition

  • Serving Size: 300g
  • Calories: 410kcal
  • Sugar: 89g
  • Sodium: 600mg
  • Fat: 0g
  • Saturated Fat: 0g
  • Carbohydrates: 102g
  • Fiber: 7g
  • Protein: 1g