Pears are sweet and can be canned with no added sugar. Here’s an easy canned pear recipe to help you ace it the first time.
- 8 pounds of pears
- 16 cups water
- 2 tablespoons bottled lemon juice
- 8–10 cups apple juice or white grape juice
- 4–5 cups water (optional, for diluting apple juice if used)
- Collect the best pears from the grocery store or pre-harvested ones from your pear trees. Choose ripe pears that are still firm, as their likelihood of turning mushy is low. You’ll need 2-2.5 pounds of pears per quart, depending on fruit size. Bartlett pears are the best, but you can also try Comice, Red Anjou, or Bosc pears.
- Prepare your canning supplies, including your water bath canner and 6 pint jars or 4 quart jars with their lids and ring bands. Wash the lids and bands in warm soapy water. Use warm plain water to rinse the soap off.
- Put the canning jars in a large pot of fresh water to submerge them. Heat the water to a simmer to keep the jars hot.
- Put a clean canning rack inside the canner and add water until it reaches the half-full level. Bring the water to a simmer at 180°F over medium-high heat.
- Make a lemon juice solution by mixing the bottled lemon juice with 2-2½ cups of cold water in a large bowl.
- Prepare the pears. Wash the fruits under cool running water. Cut the stems and remove them. Use a sharp paring knife to peel the pears.
- As you finish preparing the fruits, boil plain water, white grape juice, or diluted apple juice in a large pot.
- Halve the pears and core them with a melon baller or metal teaspoon. Scoop out the seed core and the stringy core. You may also make sliced pears instead of halved pears if preferred.
- Soak the peeled and cored pear halves in the lemon juice solution for 2-3 minutes. Soak each half as soon as you are done coring it.
- Use a colander to drain the pear halves.
- For a raw pack, fill the jars with cold pears and hot canning liquid and adjust the headspace before capping them with lids and processing.
- For a hot pack, boil the drained pears in plain water or fruit juice for 5 minutes. Use a slotted spoon to pack the hot pears into the hot jars. Use a canning funnel and ladle to top up the jars with the hot cooking liquid, allowing ½-inch headspace.
- Remove air bubbles with a wooden spoon by running it inside the jars.
- Wipe the jar rims with paper towels moistened with vinegar. Cap the jars with new canning lids and apply clean screw bands until fingertip tight on each jar.
- Load the canner with the filled jars, taking care not to tilt or turn the jars using a jar lifter. Set the jars on the canning rack inside the canner. The tops of the jars should be covered with 1-2 inches of hot water.
- Increase the heat to high and bring the canner to a vigorous boil. Close the lid to process the jars per the elevation-time adjustments below:
Processing Times for Hot-pack Pear Halves in a Boiling Water Bath Canner
- 0 -1,000: 20 minutes for pints; 25 minutes for quarts
- 1,000 -3,000: 25 minutes for pints; 30 minutes for quarts
- 3,001 – 6,000: 30 minutes for pints; 35 minutes for quarts
- Above 6,000: 35 minutes for pints; 40 minutes for quarts
- Having maintained a rolling boil from the start of the timing to the end, remove the canner from the heat. Open the lid to allow the steam to escape for 5 minutes before removing each jar with a jar lifter.
- Place the processed jars on a flat surface lined with warm towels.
- Leave the lids untouched and let the jars cool for 12-24 hours without disturbing them.
- Unscrew the ring bands to inspect the seals. Refrigerate any jars that have lids that flex upon pressing them and use within one month.
- For all sealed jars, wipe the exteriors of the jars with cool water. Dry and label them with the contents and canning date before storing them in a cool, dark, dry place.
- Prep Time: 25 minutes
- Canning Time: 25 minutes
- Cook Time: 5 minutes
- Serving Size: 1/3 pint
- Calories: 200kcal
- Sugar: 40g
- Sodium: 17mg
- Fat: 0g
- Saturated Fat: 0g
- Carbohydrates: 51g
- Fiber: 7g
- Protein: 1g
- Cholesterol: 0mg