Just me but I would freeze them. It is the easiest and fastest and then you can use them later to make whatever you want. Fruit Fresh, maybe a little lemon juice and a plain light sugar syrup and into plastic containers and into the freezer. But even canning them is faster than drying. That is really going to slow you down.

At my age baby food isn't something I'd consider making. Though with my false teeth I might give that more thought. ;^)

But food safety and babies ring big alarm bells in my mind so personally I think I'd pass on that. I know it is done and likely quite safe - just not for me. And there are so many other things you can make with them instead.

Dave

Here is a link that might be useful: How to freeze pears - NCHFP

There's no reason why you couldn't can pear sauce in 4 oz. jars for baby.

Carol

by all means do the baby food! Canned everything for my 2 grandchildren and they have the most wonderful immune systems, healthy as horses. My extension educaqtor helped me with the first things -- fruit purees, said to dilute 50/50 with water. I was dubious--sounded too thin but it was great. Heat penetration was the issue. Beets were their favorite veggies. We did most of the green beans in "ice cubes" but canned absolutely everything for them. There was always a little left over from the regular batch and it was so very simple to whiz it in the blender, add water, and add a few tiny 4 oz jars to the canner.

ok... so i can dilute pear sauce with equal amount water and can in tiny jars for the kid-to-be. excellent! the dehydrator's been going non-stop and i'm making a dent in the pears. next will be purée.

one last question (if anyone checks this thread again)... how long can pears sit/soak in Fresh Fruited water before they move on to the next prep step?

thanks again!

How long did you have in mind? An hour or two or three -- or a day or two? The hour or three should be no problem, but I'd refrigerate soon and seriously question anything after a couple of days. The fruit-fresh shouldn't be as much of an issue as the standing of the fruit. A certain amount of that stays with the fruit anyway. It's not like you wash it off.

most of this year's pears are way past usefulness, but, for future reference... i was thinking 12 - 18 hours (time for my hand to uncramp and then prep some more for a larger batch), in water and fresh fruit. and, i assume, in the fridge.

thanks.

I think you could do it, but the texture of the pears will suffer. Depending upon how long you're talking about, you'll likely find the pears become mushy. Ideally pears for canning are slightly underripe. If yours are, you have a little more latitude.

Carol