I appreciated the tip on here that Asian Pears can nicely and make good pear butter. I looked up the official recommendations and learned (just in time!) that they do need some added acid to prevent botulism growth. (I actually learned a lot about botulism and that water bath canning alone can't kill botulism spores even at recommended processing times, which are more for destroying other bacteria, the protection against botulism is that it can't grow in acidic conditions. I used citric acid to be safe.) Anyway, left to right is pear butter, chopped pears in light syrup, and sliced pears in light syrup. The first batch I cut too small and by the end of processing it's almost sauce, but should taste good.
Next up, apples!! From left, Asian Pear & Apple butter (in smaller jars) came out AMAZING, it was made by cooking down and further seasoning the Asian Pear & Apple sauce, second from left. Proud to say up until then I was using all my own crops from my tiny yard! But now I've taken on a few bags of apples from my parents' three established trees across town. The pale applesauce second from right is a red apple, possibly Stayman's Winesap? I'm still researching likely varieties that would have been planted between 1912 when the house was built and 1964 when my grandparents moved in. Last batch, on right, is a stripey variety I'm pretty sure is Gravenstein. There's also a blushed green apple, maybe a Pippin? That's still ripening.
Next I'm going to make some mixed variety applesauce with added plums (still got a couple quarts in the freezer) and some pie filling. We'll see then if there are still apples on the tree or if it's time for the main crop of figs! :-D