Well show you how and share our favorite recipes.
Blaine Moats
On the hunt for a great canning pears recipe?
How to Can Pears
Here’s our Test Kitchen’s preferred method for making homemade canned pears.
Credit:Blaine Moats
Step 1: Prep Your Pears
Allow for 2 to 3 pounds of pears per quart.
Wash the pears with cool, clear water, but do not soak them.
Drain the pears, then peel and core them.
Halve, quarter, or slice the pears, depending on your preference.
Dip into ascorbic acid color-keeper solution and drain.
To make a syrup, combine sugar and water in a large saucepan.
Heat until the sugar dissolves, and skim off any foam, if necessary.
Plan to use 12 to 23 cup syrup for each 2 cups of fruit.
To make a hot pack, simmer the pears in your desired syrup for 5 minutes, stirring occasionally.
Fill your canning jars with fruit and syrup, leaving a 12-inch headspace.
Using a boiling-water canner, process pints for 20 minutes and quarts for 25 minutes.
Step 2: For the syrup, in a 6- to 8-quart heavy pot combine the water and sugar.
Cook and stir over medium heat until the sugar is dissolved.
Drain the pears, and add them to the syrup in the pot.
Return to boiling; reduce heat.
Simmer, uncovered, for about 4 minutes or until the pears are nearly tender, stirring occasionally.
Wipe the jar rims; adjust the lids and screw bands.
Remove the jars from the canner, and cool on wire racks.
Here’s what you’ll need:
Step 1:Peel, halve, and core the pears.
Bring to boiling, stirring constantly; reduce heat.
Step 3:Drain the pear halves; add to syrup in pot.
Return to boiling; reduce heat.
Simmer, uncovered, for about 5 minutes or until the pears are almost tender, stirring occasionally.
Ladle the hot syrup over the pears, maintaining the 1/2-inch headspace.
Wipe the jar rims; adjust the lids and screw bands.
Remove the jars from the canner; cool on wire racks.
