Sometimes when I’m daydreaming I like to imagine what the Tracy Shutterbean of 5 years ago would think if she saw the Tracy Shutterbean of today. If you told me 5 years ago that people would refer to me as Tracy Shutterbean I’d be like, “Whaaat?” If you told me I’d learn how to can, have a canning party and make Cardamom Pear Butter I would have responded, “Schyeah right!”
What I’ve learned about canning (and there’s so much more I have to learn!) is that not super hard; it just takes practice. Canning is about accepting the good & the bad. Sometimes a jar (or two) will break, lids might not seal, or a lid (or four) will drop on the floor while you’re sealing the jars (always sterilize lids more than you need!). You’re learning EVERY STEP OF THE WAY. The key is to stay organized!
What I learned while executing this recipe is that to call something a butter, you have to cook the mixture until it’s SUPER thick. Even though I cooked this butter for the extra 20 minutes suggested by the recipe, it still hovered in the between pear sauce & pear butter realm. Perhaps I had more than 6 lbs. of pears? Maybe that’s it. What I do know is that my “butter” tasted amazing and all of my jars sealed just fine. So far, so good.
The reward for hard work is opening up a jar and spooning spiced pear butter on your morning yogurt with a little bit of granola. I can see why some people have a hard time giving away their canned goods. Don’t be surprised to find me on an episode of Hoarders!
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