Urban homesteading is what it's all about! I have gardens in the front and back yards. The egg layer flock provides me with all the eggs I need and they actually turn a profit. Meat chickens a couple of times a year and that supplies me with 100% of all the chicken I consume. All of that on 1/4 acre in the middle of a subdivision! That's right a quarter of an acre of land in the middle of a subdivision.
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Thank you SO much! My mom and Mississippi always made these for us growing up there so delicious. I’m glad that I found your video because I am making him today for the first time. Thank you for taking the time to show how you do it.
Hi Brian, greetings from Canada, I have this pear tree in my yard too, and its called a European pear, and I'm told to wait and pick pears after the first frost to sweeten them, I usually peel and slice them and canned them up with a simple syrup, thank you for your video, lovely way to share your grandmother's recipe♥️
Everybody is trying to make a buck these days. Buy the one that gives you peace. Damn. That was friggin profound. I think You need to send me a million bucks. You game? Could be life changing for someone. I'm willing to take the risk. Thanks for the opportunity to expand on that one.
I Tried Forjar and ended up returning them. They did not seal near as well as ball. I've never had a ball or Kerr lid fail, but I've had several of Forjar fail. They open even with my fingers.. That is with Pressure canning with an All American.. That is my experience, just sending back 200 of the lids because of the failures.
@@One29Homestead Maybe when they get made in the USA they will have better quality control over them and I will give them another try. I did call Forjar just to let them know what happened. They were very nice.
Hello from Hinesville....MMMM pear preserves on a nice hot biscuit!!!! Will be trying this next year, canning pears this year, first try. Thanks for the video.
I have one of these pear trees. They make the best preserves. Also, if you pick them and put them in a brown paper bag and store in a dark pantry for a day or two they’ll soften up enough to eat. ❤️
We had a pear tree like this in our backyard. Mom had an oldtimey grinder that clamped to the table. She made “green pear and onion relish”. We hadda open all the windows and turn on the fans, the onions were so loud. I remember climbing that big ole tree and eating a few of those pears. Can’t remember what they tasted like: musta been hungry. I do remember that I thought they were so tough I thought my teeth might get pulled out. Got a whopper of a bellyache too
What an awesome memory!! Thank you for sharing that. My grandmothers old pear tree got struck by lightening I recall and she was heartbroken. But it came back to life!
My grandmother is 89 years old and I’m going to pick these hard pears from her trees this weekend. I usually make brandy pears but will add some preserves to my to do list.
I will definitely be following your directions for it this year. We have a Kiefer pear tree. I understand about reaching that amber color, but I couldn’t find if you shared the temperature when done. Another site mentioned the target temperature is 217° to 222°F. Is that correct for your recipe?
Someone is right & someone is wrong...either these are a kieffer or a bartlet...can't be both. I planted 2 pear trees in my backyard about 20 years ago...one was always loaded with fruit...soft and easy to eat right from the tree. I gave my lawn guy a bucket full, he immediately ate it and said that was the best pear he had ever eaten. I think it was a Kieffer pear but not 100%. The other tree never produced (Bartlett) only a few hard pears. Now, after Hurricane Michael (October 2018) the good producer died never came back, However, the other tree is now loaded with an incredible amount of pears...amazingly I'm inspired to can some pears. Instead of giving pears away...it will be preserves. Thanks for showing me how to do this. I never knew. P.S. I'm not sure the names as the i.d. tags faded years ago. Next time I'll label them on something more permanent.
Mine was Pappas pomegranate jelly! Was the only thing I ate on my tost! An his apricot fruit leather and he sun dried it. Later on I found his stash of apricot brandy...
