Last week when we were apple picking at Eddy’s Fruit Farm, I ordered 2 bushels of pears.  This equates to about 96 pounds of pears or two large boxes.  They were kind enough to store them for me until we returned from our Maryland/Delaware trip.

This week, I spent many hours processing pears.  The result was 19 quarts of sauce and 5 quarts of chunks to store in our can cupboard.  In addition, we have 2 quarts of sauce in the fridge, have consumed a quart of sauce and a quart of chunks and have eaten 2 dozen pears.  I also have about 6 quarts of pear juice that I plan to make into jelly.  I froze it for a rainy day project.


Here’s a closer look.


This was my first year processing pears.  I definitely learned a lot.  Two bushels of canning pears is a huge amount of pears.  Canning pears could also be called seconds.  There’s nothing wrong with the pears.  I thought these were really nice pears.  They are however more varied in size and have odd dimples and blemishes that you probably wouldn’t normally see.

I really like canned pears.  I set out to make as much chunks as possible.  We only ended up with 5 quarts of them.  There are several reasons for this.  Chunks take much more time for processing than sauce.  The pears need to be ripe, but not too ripe to make chunks.  I was not expecting to have to wait several days for the pears to be ripe enough to can. I’m a lazy canner.

Stephen helped me sort/test pears for ripeness every day.  Every day but Thursday, I canned at least one load.  I loosely pealed the pear with a paring knife, used a round measuring spoon to core them, and chopped the chunks.  The chunks went into lemon water and the rest went into a crock pot.  The skins, core, and other parts of the pears were cooked until soft and then were put through the food mill to become sauce.  The  chunks were canned in a light honey syrup.  This method worked well since there is minimal waste.

Many pears went from not ripe enough to too ripe for chunks, most of the pears were made into sauce.

Nick and Sally LOVE the sauce.  It will be a hit this winter and spring.  I’d probably do two bushels again, but I would only buy one bushel at a time.  For 3 days this week, we ate in the dining room and the kids had picnic breakfast.


Today, we picked up week 19 of our Fresh Fork CSA.  It was our worst pickup of the season.  Nick, Sally and I had spent a good chunk of the day in Akron.  Both kids feel asleep on our way from Akron to Beachwood High School.  Sally woke up about 15 minutes from the pick up and would not stop crying.  Nick was fast asleep even through the crying and was still sleeping when we arrived at the school.  He would have been very upset if he couldn’t say Hi to Mr. Robert at the truck, so I woke him up.  (Last time I didn’t wake him up for something, he cried for 2 hours).  He was fine when I first woke him up, but then he started crying.  Sally cried the whole time we were there too.  Robert brought out bag over to the car to help us out, but I still took the time to get the kids out because they wanted to say hi and I wanted to buy extras with our vacation credits.  We ended up cutting out losses at one bag of corn chips for $3.50 and decided to settle up next week.


Here’s the list of what we were expecting:

Small CSA:

  • 1 half gallon apple cider
  • 1/2 lb. leaf spinach
  • 1 bunch Swiss chard
  • 1 bunch leeks
  • 1 head broccoli
  • 4 oz. piece brie
  • 1 head kohlrabi
  • 2 ct. winter squash
  • Quarter peck pears (4-5 depending on size)

Here’s a group shot:


I love winter squash.  Spaghetti squash is not my favorite, but we’ll cook it and eat it with pasta sauce this week.  My husband already opened the cider.  I’m sure it will disappear easily.


This is the biggest kohlrabi that I ever saw.  The leaves are edible and in great shape, so I’ll probably make a au gratin dish with it.  The broccoli looks tasty and will make an easy side dish in the next day or two.


My friend Chaya mentioned honey mustard roasted leeks.  We didn’t get very many, but I still might try fixing them roasted style.  We have Swiss chard from both CSAs this week, so I’ll cook it together with some sausage for a meal this weekend.


I’m still working through the 2 bushels of pears that I picked up this week.  This won’t be ready to eat for a few days and I’m ok with that.  We’ll enjoy them early next week.  The spinach and brie cheese will go into a tasty pasta dish.



Dare I say that I think I’m starting to get the hang of these CSAs.  It’s a good thing because I just signed us up for both winter ones.