Canned Pears
A simple guide to canning pears at home, preserving their fresh flavor for later enjoyment. This recipe provides options for canning whole or sliced pears, with or without added spices.
Ingredients
- 6 pounds Pears (Bartlett preferred) (About 2-3 pears per pint jar)
- 6 cups Water (For syrup)
- 3 cups Sugar (For syrup (adjust to taste))
- 1 small piece Ginger root (optional) (For flavor)
- 3 slices Lemon rind (optional) (For flavor)
Instructions
- 1Wash canning jars, lids, and bands in hot, soapy water. Rinse well. Sterilize the jars by boiling them in a large pot of water for 10 minutes. Keep jars hot until ready to use. Heat lids in simmering water (not boiling) until ready to use.
- 2Wash, peel, and core the pears. You can leave them whole with stems or cut them into quarters. To prevent browning, place the prepared pears in a bowl of water with 2 tablespoons of lemon juice.
- 3In a saucepan, combine water and sugar. Bring to a boil, stirring until sugar is dissolved. Add ginger root or lemon rind, if desired. Reduce heat and simmer for 5 minutes.
- 4Remove pears from the lemon water and pack them into the hot, sterilized jars, leaving 1/2-inch headspace. Pour hot syrup over the pears, maintaining the 1/2-inch headspace. Remove any air bubbles by gently tapping the jars or using a non-metallic utensil.
- 5Wipe the jar rims clean with a damp cloth. Place lids on the jars and screw on the bands until fingertip tight. Process in a boiling water bath canner for 20 minutes for pint jars and 25 minutes for quart jars, adjusting for altitude. Start timing when the water returns to a rolling boil.
- 6Remove jars from the canner and place them on a towel-lined surface to cool for 12-24 hours. Do not disturb the jars during this time. After cooling, check the seals. If a lid is properly sealed, it will be concave and will not flex when pressed. Store sealed jars in a cool, dark place for up to 1 year.