Canning pears is a fantastic way to preserve their natural sweetness and flavor for use all year round.
Whether you’re new to canning or a seasoned expert, the process is straightforward, rewarding, and a great way to enjoy your harvest well past the growing season.
In this article, I’ll walk you through everything you need to know about canning pears, from the right types of pears to use, to the step-by-step process of preparing, packing, and processing your jars.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: Varies
- Category: Canning
- Method: Stovetop
Ingredients
- 8–10 lbs of pears
- 1/4 cup lemon juice
- 1 1/2 cups sugar
- Water
Equipment:
- Large bowl
- Knife for peeling and coring
- Canning jars with lids and rings
- Water bath canning kettle
- Slotted spoon
- Towel
- Canning rack
Why Can Pears?
Pears are delicious and versatile, making them ideal for canning. Whether you want to use them in desserts, salads, or eat them straight from the jar, canned pears provide a handy option when fresh fruit isn’t available. Canning preserves their texture and sweetness while keeping all the nutrients intact. With the right preparation, your pears will remain shelf-stable for months.
Step 1: Prepare the Pears
Before diving into canning, you’ll want to prepare your pears to ensure they’re perfect for the process. Choose firm but ripe pears. Bartlett, Bosc, Anjou, and Comice are considered the best varieties for canning because they hold up well during the cooking and canning process. These types also retain their flavor and texture after being canned.
Once you’ve selected your pears, it’s time to peel, core, and slice them. Whether you slice your pears into halves or smaller wedges depends on how you want to use them later. Slicing into wedges works best for recipes like pies, while halves are great for quick snacks or desserts.
Step 2: Prevent Browning
After peeling and slicing, pears can start to turn brown due to oxidation. To prevent this, prepare a lemon water solution by combining 1/4 cup of lemon juice per quart of water in a large bowl or container. As you work on your pears, submerge them in the lemon water to keep them from browning until you have enough to fill your canner. This simple step preserves their appealing color and freshness.
Step 3: Prepare Your Simple Syrup
Once your pears are prepped and safely submerged, it’s time to prepare a simple syrup for canning. In a large kettle, add 1 1/2 cups of sugar to 5 quarts of water. Heat the mixture until the sugar fully dissolves, then remove it from the heat. If you prefer to avoid sugar, you can swap out the syrup for pineapple juice or white grape juice for a naturally sweet alternative. This flexibility allows you to tailor the flavor of your canned pears to your taste.
Step 4: Packing the Jars
With the pears and syrup ready, it’s time to pack your jars. First, use a slotted spoon to lift the pears from the lemon water and place them into sterilized jars. Pack them in firmly but gently, so you don’t smash the fruit.
Fill the jars until they’re about 1/2 to 3/4 inch from the top, leaving enough room for the syrup to circulate around the pears. Once the jars are filled, pour the syrup over the fruit, ensuring that the pears are completely submerged. Remember to leave about 1/2 inch of headspace at the top of each jar to allow for expansion during processing.
Fit each jar with a lid and ring, screwing the ring on firmly but not too tightly. This will ensure a good seal during processing.
Step 5: Process in the Water Bath
Now that your jars are packed and sealed, it’s time to process them using a water bath canning kettle. Place the jars in the kettle, which should be fitted with a canning rack. The kettle should be half-filled with warm water before you add the jars.
Once the jars are in, add more water if necessary to ensure they are submerged by about an inch. Bring the kettle to a rolling boil, then process your jars for the appropriate time:
- 20 minutes for pints
- 25 minutes for quarts
Processing times ensure that your pears will be properly preserved and safe for long-term storage.
Step 6: Cool and Store
After the processing time is complete, remove the kettle from the heat. If possible, allow the jars to cool in the kettle, but if you need to remove them, wait as long as you can before lifting them out. Use a towel to handle the jars to protect them from any sudden drafts that could cause them to crack. Move the jars to a safe place, like a countertop, and cover them with towels to cool slowly and evenly.
Let the jars sit undisturbed for 24 hours. Afterward, check each jar to ensure the lids have sealed properly. A sealed jar will have a slightly concave lid that doesn’t flex when pressed. If any jars haven’t sealed, you can store them in the refrigerator for up to 7 days or reprocess them by fitting them with new lids and repeating the water bath process.
Once you’ve confirmed the jars have sealed, you can remove the rings for storage and wipe down the jars for safekeeping.
Types of Pears for Canning
When it comes to canning pears, Bartlett, Bosc, Anjou, and Comice are your best options. These varieties hold their shape and flavor well throughout the canning process, providing you with juicy, tender pears that still retain their structure even after months in the jar.
To Slice or to Halve?
A common question when canning pears is whether to slice them or leave them in halves. This really depends on how you plan to use your pears. Sliced pears are perfect for baking, cooking, or mixing into other recipes, while halved pears make an excellent quick snack or elegant addition to a dessert plate.
Enjoy Your Canned Pears!
With your pears canned and stored, you can enjoy the taste of summer’s harvest all year long. Whether you add them to a crisp, blend them into smoothies, or enjoy them straight from the jar, canned pears are a wonderful addition to your pantry. Canning pears is a rewarding and straightforward process that not only preserves your fruit but also locks in all the flavors and nutrients for future use. Happy canning!