{"id":5557,"slug":"baked-pears-for-canning-2","title":"Baked pears, for canning.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["ripe, firm unspecked pears","boiling water","cloves","cinnamon"],"ingredients_norm":["ripe firm unspecked pear","boiling water","clove","cinnamon"],"steps":["Wash as many ripe, firm unspecked pears as will fill a baking pan.","Fill the pan almost full of boiling water.","Sweeten as though for immediate use.","Set the pan in the oven, baste frequently, and turn the pears around so they will brown lightly and evenly.","Add a few cloves and a small stick of cinnamon.","When the pears are very tender and almost candied, pack in hot glass jars, and pour the boiling syrup over them.","Be sure to have enough thick syrup to cover the fruit.","Seal while hot.","Should the water evaporate too much while cooking, add a little more from time to time."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w84:0","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"15fe12a326d4d2aa664753580d8d742b04b3e05ae6ff7177678654fadb3cc272","created_at":"2026-08-02T16:46:27Z","updated_at":"2026-08-02T16:46:27Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/baked-pears-for-canning-2"}