Pickled Pear in Syrup request

[pumpkin cuddler]

Hi,

I am trying to make pickled pears in syrup and have found a recipe that sound very nice but I don't understand the end of the recipe about preparing the jars after the fruit and syrup are in the jars.

It states that you have to put these in a hot water bath with the lid on for some time.

I am worried that these will explode .

Please can some one advise me how to do this - I am using the kilner jars with the seals. Should I leave it undone or tightened up?

Has anyone ever done anything like this?

[LostGoddess]

I have done this but I don't think I'll be much help to you because I was following book instructions and wasn't quite sure if I was doing it right! I did the stove-top method with LeParfait jars, not clipped down until taken out of the water bath if I remember correctly. Then clip-down sealed on removal from water bath. When I came to open them they were certainly vacuum sealed! I thought I was going to break the jars before the seal and resorted to prising with a screwdriver in the end.

So I am also interested in some real world advice on this method.

[Hilary B]

With the 'classic' screw-band kilner jars, you do the lid up, then loosen it about a quarter of the turning that did it up tight. You heat the jars in this state, and tighten on removing from the source of heat (before they start to cool down).
I've never actually done this, but I know what the principle is and the instructions are as I was taught in school cookery lessons!
The idea is that air can get out while it is being heated, but cannot get back in when it cools.

[pumpkin cuddler]

Thank you that is really great, really helpful.

I was just thinking have I misunderstood what the book is telling me will the jars explode.

I will set to doing this now with a little more confidence than I had before. And will let you know how I get on. Though I will have to wait until my Father in Law opens them until I really know what they were like as this is to be a present for him.

[ohbeary]

mmm sweet and sour pears, poach gently the peeled halved and cored william pears in
2pts water
1/2 pt white vinegar
1lb sugar
2cloves
1 bay leaf
cinnamon stick
2 black peppercorns
lemon/orange peel optional
pinch of salt
when tender pack well into sterilised jars dividing the spices evenly
reduce the poaching syrup until it reaches 32degrees baume`, about 1/2 the original amount, pour over pears, place lids loosely, after 2mins tighten
staranise can be used, but carefully it can overpower the fruit!.