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Discussion in 'General Food and Foraging Discussion' started by DrewDrew, Oct 9, 2008.
Has anybody tried canning pears without peeling them?
We always peel our pears because the skins can become tough and bitter. I've not known anyone who left the skins on.
I dry with skin on, but I peel anything I can.
Grandparents used to have a kind of pear they canned with skin on, but I can't find another tree like it.
Pears turned yellow and had the smoothest skin, they were almost the shape of an apple too...
Why would you not want to peel them? Nutritional value of the skin?
Extra work in my case, I'm lazy!
I'd leave the skin on if it didn't turn waxy and bitter.
To me, it's like finding tomato skins in my sauce. Blech
Around here, they call that an oriental or chinese pear. About the only kind that will grow here in the desert heat.