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How to Can Pears

jars of canned pears

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4.9 from 13 reviews

Have you ever canned your own pears? It’s so simple and you’ll keep your pears fresh year round.

Ingredients

Scale
  • 810 lbs Pears
  • 1/4 cup Lemon juice
  • 1 1/2 cups Sugar
  • water

Equipment:

Instructions

  1. Prepare a large bowl or container to keep sliced pears in so they don’t turn brown as you peel by combining 1/4 cup lemon juice per quart of water
  2. Prepare simple syrup: In a large kettle, add the sugar to 5 quarts of water. Heat until sugar dissolves, then remove from heat. Note: Syrup can be swapped for pineapple or white grape juice. 
  3. Now you’re ready to peel, core and slice pears
  4. Submerge pears in lemon water as you go to keep them from turning brown until you have enough to fill a canner
  5. Lift pears from lemon water with a slotted spoon and fill jars, packing firmly, but gently so you don’t smash fruit
  6. Fill jars to between 1/2 and 3/4 of an inch from the top
  7. Fill jars with simple syrup to cover pears
  8. Fit with lids and rings, screwing rings on firmly
  9. Place in a Water bath canning kettle, fitted with a canning rack, and half filled with warm water
  10. Add water if necessary so that jars are submerged in water by about an inch
  11. Bring kettle to a rolling boil, and process pints for 20 minutes, and quarts for 25 minutes
  12. Remove from heat, and let cool
  13. If you need to remove jars from canner before they’re cool, wait as long as you can, then carefully lift jars using a jar lifter. Cover jars with a towel as you lift them to protect from drafts, and move to a place such as a counter top where it won’t be deserved, and cover with towels until the jars have cooled.
  14. Let jars rest for 24 hours. At this point, rings can be removed from sealed jars for storage
  15. If you have unsealed jars, you can store them in the fridge for up to 7 days, or remove lids, wipe down rims, inspecting for chips or a reason why your jar might not have sealed, fit with new lids, and process again
  16. That’s it!
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