Home Canned Pears
Home canned pears are a delicious simple dessert straight from the jar. Adjust the sweetness to your preference, pack in slice, halves, or quarters.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 7 quarts 1x
Ingredients
Units
Scale
- About 17 1/2 pounds of pears for a full canner load (7 quarts), or 11 pounds for 9 pints
- Enough syrup, juice, or water to cover the pears (see below)
- Spices (optional) - cinnamon sticks, cloves, vanilla beans
Instructions
- Prepare canner and jars: Wash jars, lids, and rings. Keep jars hot until ready to use.
- Fill jars: Pack pears (hot or raw pack) into jars, leaving ½-inch headspace. Add a cinnamon stick, a few cloves, or a piece of vanilla bean, if desired.
- Add syrup: Ladle hot syrup or juice over pears, maintaining ½-inch headspace. Remove air bubbles.
- Wipe rims: Clean jar rims with a damp cloth. Add lids and screw on bands fingertip tight.
- Process (hot pack): Pints: 20 minutes, Quarts: 25 minutes; add 5 minutes each for cold pack. Adjust for altitude if needed (longer at higher elevations).
- Cool: Remove jars and let cool 12–24 hours. Check seals before storing.
Notes
Syrup options:
- Very light syrup: ¾ cup sugar + 6½ cups water
- Light syrup: 2 1/4 cups sugar + 5 1/4 cups water
You can also use a mild flavored juice like apple or white grape, or water only. I find we typically need about a batch and a half of syrup to fill a canner of quart jars.
Hot Pack: Heat pears in the syrup for about 5 minutes before jarring. This gives better flavor, prevents floating, and packs more fruit per jar.
Raw Pack: Place raw pears directly into jars and cover with hot syrup. Faster, but pears may float more.
Find it online: https://commonsensehome.com/how-to-can-pears/