Easy Tips For Preserving Fresh Pears
Delicious home-canned pears
I put up a lot of different kinds of fruit during the year, but I think canning pears is probably the easiest. They look fantastic in the jars, and this recipe really captures all of that fresh taste and goodness.
(By the way, if you want to FREEZE your pears, click the link at the end of this article.)
(The amounts you'll need are described later in the recipe.)
Pears (you can use any kind -- I usually use Bartlett or Bosc pears)
Sugar syrup (you'll make your own)
Canning jars (I use the wide-mouthed ones because it's easier to get the pear halves into them.)
Melon baller (this isn't absolutely necessary but I think it makes the process easier.)
How To Prepare The Pears
I put a skillet on the counter and fill it with water, then squeeze a lemon into it. This liquid is where you'll place the pears after you've peeled and cored them. The lemon keeps them from browning.
Using the potato peeler, peel off the skin, then use the melon baller to scoop out the inner section with the seeds. Use a small knife to remove the stem and the section of the stem that extends into the pear. You'll see it when you cut the pear in half.
Place the pear into the lemon water, and go on to your next pear. I haven't given an amount of pears because -- if you're like me -- you use whatever amount of pears you can get your hands on. This recipe is so easy you can adjust it to fit a small batch of 6 or 8 pears, or an entire box full like I finished canning this evening.
Want To Make A Delicious Pear Bread? Click my article below!
- World's Best Pear Bread
This pear bread recipe is quick, easy and absolutely delicious. Because it uses applesauce, it has half the calories of standard quick breads -- this is a recipe you'll keep and use for years. 1/2 cup oil ...
How To Make Your Sugar Syrup
The pears you buy in cans at the store are usually packed in heavy syrup. I think that the sweetness gets in the way of the fresh taste of pears.
I use a light syrup -- and it's incredibly easy to make.
2 cups sugar
4 cups water
Mix the two together in a pot and stir them over a low flame. Once the sugar has dissolved, increase your heat to high and bring this mixture to a boil. I usually start my sugar syrup when I'm about halfway finished with preparing my pears. The syrup will be boiling by the time I'm finished and ready for it.
How To Can Your Pears
I use wide-mouthed pint jars, and some wide-mouthed quart jars. I put them into my dishwasher and start it. I know that it takes my dishwasher about an hour to finish a complete cycle.
I usually start the jars, then start preparing my pears, then when I'm halfway finished with the pears I put my sugar syrup on the stove.
Start yet another (small) pan of water to boil -- you'll put your jar lids into this water so they'll be sterilized, and so the heat can soften the rubber seal.
When the sugar syrup boils, put your prepared pears into it and bring it back to the boil. This won't take long -- and the moment it begins to boil, you're ready to go.
Once your jars are clean -- and HOT! -- from the dishwasher, carefully pack them with the hot pears. I use a slotted spoon to remove them from the hot syrup. Some of the pears go easily into the jar as halves, and sometimes you'll have to cut them into fourths so you can get more pears packed tightly into the jars.
Using a funnel, pour the boiling sugar syrup over the pears. Make sure that the pears are fully covered by the sugar syrup, then place a lid on top of it. Screw your bands onto the jar and then turn the jars upside down on the counter.
Once I've completed all of the jars, and they're all upside down, I turn on my timer and give them about 12 minutes upside down. Once the timer goes off you can turn them right side up.
Leave them on the counter to come to room temperature for about 24 hours. I usually wipe the jars with a wet cloth, since you may have sticky jars where a little syrup might have spilled onto them.
That's all there is to it! Later this winter when you want the taste of fresh pears you can put a jar in the refrigerator (I like mine cold) and have them as a snack, or put them on vanilla ice cream, or use them to make cobblers or pear crisps.
That's pretty easy, isn't it? And they look beautiful in the jars.
The information provided here is the way I've been canning pears for years. I think that you should plan to eat your pears within 6 months of when you can them.
Some people aren't comfortable canning without putting the jars through the pressure cooker, or using a hot water bath. If this is the way you do them, then BY ALL MEANS.
This article just explains how I do it.
Want To Freeze Your Pears Instead? Here's how --
- How To Freeze Fresh Pears
It's so easy to preserve pears in your freezer. I love a delicious pear, and when they start coming into season, they're everywhere. We have friends with trees and they give us boxes full of them. It's a...
More by this Author
I freeze greens from my garden every year -- they taste as delicious as fresh-from-the-garden. It's an easy process to learn. Read on for all the details.
It's easy to freeze fresh pears and a great way to preserve all that goodness. These instructions are clearly written and easy to follow. You're going to love having fresh pears as close as your freezer.
This is the most AMAZING scone recipe ever. Really. They have a heavenly crumb -- light, moist -- with incredibly complex flavor. Try 'em!