Learn how to can pears the easy way. With my simple trick you’ll be able to peel your pears with ease and have delicious home-canned food to line your pantry shelves all year long.
Why I Love Canning Pears
This time of year is super busy with all of our canning going on. We depend upon our jars of home-canned goodness to feed us during the winter months when fresh fruit isn’t just growing on the bush right outside our door.
However, that can make finding the time to fit in all the canning difficult. So when I see a trick that can speed things up, you can bet I’ll share it with you. This old-fashioned no-knife peeling tip is one of my favorites.
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This video is sponsored by Azure Standard, a great place to build up your bulk supplies and long-term food storage.
I like to buy my sugar and cinnamon sticks in bulk, so whenever it’s canning season I know my supply will be full.
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What Is The Best Way to Preserve Pears?
The best way to preserve pears is to can them in your own kitchen. See below for the best way to do all three of the canning process steps.
Do I Need to Hot Pack Pears?
You may be wondering if you need to cook pears before canning. This is considered hot-packing pears, when you boil them slightly before adding them to your canning jars.
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You do not need to cook pears before canning, you can use a raw-pack method, but here’s why I recommend using a hot pack method. Hot packing pears will give you the best quality end product, but it is unnecessary unless you’re only canning with water, not sugar.
I don’t know about you, but I want the best-tasting food at the end, so taking the time to do a hot pack and have delicious home-canned pears is worth it.
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3 Reasons to Hot Pack Pears:
- It helps push the oxygen out of the fruit.
- This, in turn, helps you pack more fruit in your jars.
- It helps prevent siphoning (which is liquid loss from jars while in the canner).
Do You Need to Use Sugar When Canning Pears?
You may can pears in just water, unsweetened apple juice, or light to medium syrup (which is a mixture of sugar and water in different ratios). You must use the hot pack method if you choose to can fruit with just water.
I prefer to use a light syrup, but if you want, canning pears can be done with honey instead of sugar.
Syrup Ratios
- Light Syrup – For light syrup, combine 5 3/4 cup water and 1 1/2 cups sugar.
- Medium Syrup – For medium syrup, combine 5 1/4 cups water and 2 1/4 cups sugar.
- Heavy Syrup – For heavy syrup, combine 5 cups water and 3 1/4 cups sugar.
Pro Tip: Because it’s safe to can pears with no sugar at all, you can adjust these ratios to your preference. In the video, you’ll notice I make a double batch of syrup, but my ratios aren’t exact. That’s OK!
Supplies Needed
- Water Bath or Steam Canner – I love my steam canner because it’s much easier to operate, and I don’t need to cover my jars with water. You can also use a water bath canner or simply a pot large enough to cover your jars with about one inch of water. I used my pressure canner as a water bath canner when doing quarts because it’s taller than my regular canner. You just use a standard tight-fitting lid and the rack instead of the pressure canning lid.
- Ball Home Canning Utensil Kit– This canning utensil kit is one of the best investments I’ve ever made for canning supplies. I use the measuring and air bubble remover all the time, and because of the jar lifter, I don’t have any more burnt fingertips. The funnel helps keep me from spilling liquid all over the counter.
- Canning Jars & 2-Part Lids – You can use quart or pint-sized jars, depending on the size of your family. Grab your canning lids from ForJars here (use code “modern10” for 10% off your purchase). Pro Tip: Wide-mouth jars are the easiest to use for packing pears.
Ingredients Needed
- Pears – Depending on their size, you’ll want about 16 medium ripe pears to fill six, one-quart canning jars. Some of the best varieties for canning are Bartlett, but any pear will do. If canning Asian pears, be sure to read the pro tip below.
- Bottled Lemon Juice (optional) – You can use lemon juice in your bowl of water to help keep pears from turning brown while peeling the rest. This is purely optional and not necessary to safely can them.
- Sugar – Sugar is optional when canning pears. See syrup ratios above to know how much sugar you’ll need.
- Bulk Non-Irradiated Cinnamon Sticks – Buying cinnamon sticks in bulk will be much cheaper than buying them from the grocery store. I prefer to buy my cinnamon sticks through Azure Standard, but here are some good quality cinnamon sticks from Amazon.
Pro Tip: Asian pears are not acidic enough to can on their own. If you do decide to can this type of pear, add 1 Tablespoon of bottled lemon juice per pint jar or 2 Tablespoons of bottled lemon juice per quart jar to can Asian pears safely.
How to Can Pears at Home
To can your pears at home, there are three main steps.
- Preparing for canning.
- Preparing the pears.
- Canning the pears.
Prepare for Canning
- Prepare the water bath or steam canner.
- For water bath canners, fill with water deep enough to cover the jars, place the rack, and begin heating the water.
- For steam canners, fill to the recommended level and begin heating the water.
- Wash canning jars in hot soapy water, rinse, and place on a folded towel near the hot syrup and stovetop.
- Make sure you have clean canning lids ready.
Preparing the Pears
Remember that easy trick on peeling pears that I mentioned? Here it is – you can peel pears the same way you peel tomatoes and peaches by blanching them.
How to Peel Pears (the Easy Way)
This is my favorite old-fashioned tip for peeling pears. I found this method in a really old 1920s book, and it’s been my favorite method ever since.
- To blanche pears, take a big pot of boiling water and submerge your washed, ripe pears in a single layer for 15 to 30 seconds.
- With a slotted spoon, remove them and place them in a bowl of warm water. Continue until all pears have been blanched.
- Rub off the peel of each pear. Seriously, the skin slides right off. There is no knife or peeler needed.
Pro Tip: If part of the pear is difficult to peel, it may not have been submerged in the boiling water. Just take the back of a spoon and scrape it off. - Cut the peeled pear in half. This is the only time you’ll need your knife.
- Scoop seeds and core out with a spoon.
- Place cored pear halves back into the bowl of water. Continue until all pears are cored and halved.
Pro Tip: To keep pears from turning brown, add 1/4 cup of bottled lemon juice into the bowl of warm water. Once pears are peeled, use this bowl to store them until you’re ready for the next step.
Canning the Pears
In the video, I’m showing how to can in a steam canner. However, the directions below will be for a water bath canner. Refer to the video if you’re using a steam canner.
- Make syrup by combining water and sugar in a large pot (see syrup options in “Syrup Ratios” above).
- Heat over medium-low and stir until almost a boil and sugar is dissolved.
- Place the pears into the hot syrup in a single layer and let them heat through for about 5 minutes.
- Fill your jar with two four-inch cinnamon sticks.
- Fill your jar with the hot pears using a slotted spoon (about 6-8 pear halves per quart jar). Leave 1/2-inch headspace. Pro Tip: If you put the pear halves face down, you can get more pears into the jar.
- Pour the hot syrup over the pears to 1/2-inch headspace using a ladle and canning funnel.
- Remove air bubbles with the bubble-remover tool and double-check your headspace, adding more syrup if needed.
- Wipe the rim of the jar with a clean towel and place the lid and band on.
- Tighten the lid to fingertip tight and place the jar in the water bath canner.
- Add more water to the water bath canner, ensuring the water’s surface is at least 1 to 2 inches over the top of the jars. Bring to a hard boil.
- Start the processing time after the water has reached a full boil and process 20 minutes for pints and 25 minutes for quarts.
Pro Tip: If you’re 1,000 feet above sea level, increase processing time by 5 minutes. - When the jars have been processed, turn off the heat. Leave the lid on for 5 minutes.
- Remove the canner lid; leave the jars in the canner for an additional 5 minutes.
- Remove jars onto a folded towel in a draft-free area and let cool for 24 hours.
Did you make this recipe? If so, please leave a star rating in the recipe card below. Then take a photo and tag me on social media @melissaknorris so I can see.
Be sure to check out my new canning book, Everything Worth Preserving, for all the ways you can safely can pears at home.
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Canning Pears + Spiced Pear Recipe
Equipment
- Water Bath or Steam Canner
- Canning Tools
- Canning Jars & Two-Part Lids
Ingredients
- 16 pears about 3 to 4 pears per quart jar
- 5.75 cups water
- 1.5 cups sugar
- 8 whole cinnamon sticks 2 per jar (optional)
Instructions
Preparing for Canning
- Prepare the water bath or steam canner. For water bath canners, fill with water deep enough to cover the jars, place the rack, and begin heating the water. For steam canners, fill to the recommended level and begin heating the water.
- Wash canning jars in hot soapy water, rinse, and place on a folded towel near the hot syrup and stovetop.
- Make sure you have clean canning lids ready.
Preparing the Pears
- To blanche pears, take a big pot of boiling water and submerge your washed, ripe pears in a single layer for 15 to 30 seconds.
- With a slotted spoon, remove them and place them in a bowl of warm water. Continue until all pears have been blanched.
- Rub off the peel of each pear. Seriously, the skin slides right off. There is no knife or peeler needed. Pro Tip: If part of the pear is difficult to peel, it may not have been submerged in the boiling water. Just take the back of a spoon and scrape it off.
- Cut the peeled pear in half. This is the only time you'll need your knife.
- Scoop seeds and core out with a spoon.
- Place cored pear halves back into the bowl of water. Continue until all pears are cored and halved.
Canning Pears
- Make syrup by combining water and sugar in a large pot (see syrup options in “Syrup Ratios” above).
- Heat over medium-low and stir until almost a boil and sugar is dissolved.
- Place the pears into the hot syrup in a single layer and let them heat through for about 5 minutes.
- Fill your jar with two four-inch cinnamon sticks.
- Fill your jar with the hot pears using a slotted spoon (about 6-8 pear halves per quart jar). Leave 1/2-inch headspace. Pro Tip: If you put the pear halves face down, you can get more pears into the jar.
- Pour the hot syrup over the pears to 1/2-inch headspace using a ladle and canning funnel.
- Remove air bubbles with the bubble-remover tool and double-check your headspace, adding more syrup if needed.
- Wipe the rim of the jar with a clean towel and place the lid and band on.
- Tighten the lid to fingertip tight and place the jar in the water bath canner.
- Add more water to the water bath canner, ensuring the water's surface is at least 1 to 2 inches over the top of the jars. Bring to a hard boil.
- Start the processing time after the water has reached a full boil and process 20 minutes for pints and 25 minutes for quarts. Pro Tip: If you're 1,000 feet above sea level, increase processing time by 5 minutes.
- When the jars have been processed, turn off the heat. Leave the lid on for 5 minutes.
- Remove the canner lid; leave the jars in the canner for an additional 5 minutes.
- Remove jars onto a folded towel in a draft-free area and let cool for 24 hours.
Notes
- If you put the pear halves face down, you can get more pears into the jar.
- If you’re 1,000 feet above sea level, increase processing time by 5 minutes.
- Nutrition facts do not include syrup, only the pear.
- In the video, I’m showing how to can in a steam canner. However, the directions in this recipe card are for a water bath canner. Refer to the video if you’re using a steam canner.
Hello
I followed the canning pears recipe. I used honey instead of sugar and followed the boiling times for the bath method. The lids turned a whitish color when I took them out of the bath and had them in the tea towels ? and I did not hear a pop sound? I did see the lids were snug but the rings were not ? I tightened the rings again and they are all waiting to cool for 24 hours.
I am sure they will be fine .
How long do you think they will keep?
Thank you
Leah
I know this is an older post but just seeing this takes me back to my childhood. My mother never made a simple syrup for any of her canning. She said you either end up with not enough or too much. What she (we) did instead was put 3-4 tablespoons of sugar (or to taste) in the jar, then add a ladle full of boiling water, stir to dissolve the sugar, add the fruit, top off the jar, wipe the rim, cap and can!! Never ran out of or had too much syrup that way.
I’m guessing that she determined how much sugar to use after tasting the fruit – sweet fruit needed less sugar.
Did she cook the pears before putting in the jar? Or do they cook during the canning?
Did she add spices? Thanks! Your post intrigued me.
Sorry Melissa I won’t be blanching again any time soon! They turn out so soft and mushy!
It sounds like you may have had them in the boiling water too long if they were mushy
I SO wanted to try doing this this year! We planted a pear tree last year (her name is Pearis!) and was surprised this spring with wonderful white flowers, a ton of bees…and 16 pears. I watched them grow all spring! Then we went on summer holidays…and SOMEONE came and neatly CUT ALL 16 pears OFF my tree! GRRRRRRR.
Animals maybe? I blame racoons for raiding my fruit before it gets ripe.
I got some pears from a neighbor but don’t know what kind they are. Should I add lemon juice just in case they are Asian pears?
Sandra, Asian pears look very different from regular pears They are quite round and large (and delicious!!). If you google a picture of them, you should be able to easily see the difference! Hope that helps. ?
found your site by accident looking for pear information. thanks again.
Can we add vanilla and powdered cinnamon to the syrup recipe?
Yes, that would be fine.
I’ve canned many pears using the cold pack method. How would you describe the difference in texture/flavor between the cold/hot pack methods? In my mind it seems like with the hot pack the extra cooking would make them more mushy but maybe I’m wrong!! I’m going to definitely try your blanching technique this year! Thanks!
i processed my pears exactly the way the instructions stated. After canning, i have half a quart of liquid at the bottom and all the pears are very tight at the top. What did I do wrong and how can I prevent this next time? Thanks.
It’s called siphoning, as long as the jar has at least 1/2 the liquid they’re shelf-stable. The fruit above the liquid level may darken over time but it’s not harmful. For tips on avoiding siphoning go here https://melissaknorris.com/podcast/canning-problems-and-solutionsl-siphoning/
You said you can use honey instead of sugar when canning pears. How much honey please?
My pears are dark after they sit for a long while. Would putting fruit fresh in the jars help with this and what is your suggestion
Is it possible to swap out the white sugar with brown sugar?
I also found a shortcut/quick method for prepping pears. I use my small metal cookie scoop to remove the seeds/core after cutting the pears in half. I can just zip it right through and then squeeze the handle to release the core into my trash pile. It’s very quick!
Rather than using lemon juice, I like to dissolve several vitamin C tablets in the pear soaking water. Little more expensive but improves nutrient density.
Just want to be sure….if I don’t want to add sugar …I bring water to a boil and pears for 5 minutes then add pears and hot water to jar? Then process. I would prefer not to add spices is that ok?
Thanks
Correct and totally fine to not add spices!
I used a ball recipe that used vanilla beans in the cooking pan with cinnamon sticks. I missed taking out one of the vanilla beans and it got put in the jar and canned with the pears. Will this still be ok?
I’ve made the recipe. How long until you can eat the pears? With my pickles it says best in four months.
Pears can be eaten immediately, they infuse with the cinnamon (if you did the spiced version) pretty fast.
It says to add cinnamon and spices for the sliced pears ….. what spices and how much? Please and thank u. I’ve read it a few times and maybe I’m missing it.
Hi Sandy,
I copied it for you below
Cinnamon Spiced Pear Recipe
Now for a really fun treat, make these home canned cinnamon pears! Oh, yes, we did.
Place two 4 inch cinnamon sicks in the bottom of each quart jar. You could also add a pinch of powdered ginger to the syrup if you so wanted.
You must dip the blanched pears in ice water, not warm water as stated. It’s the same for slipping the skins off tomatoes.
Actually, you don’t have to dip it in ice water. The pears different than the tomatoes and I simply run cool tap water (no ice) in a large bowl and dip all the pears in it. By the end it’s warm and there’s no difference between the pears put in when it’s cooler or at the end when it’s warm.
Hi Melissa. I have a pear tree in Saskatoon ,Saskatchewan that produces miniature pears rangingfrom 1inch to 3 inches in size. Would it be alright to can these puppies whole without coring? Thanx
Cherie, the Oregon state extension office pear preserving bulletin says you may can small pears whole, remove the stem. It’s important to note if they’re Asian, oriental or apple pears they need be acidified before canning. Here’s a link https://extension.oregonstate.edu/sites/default/files/documents/8836/sp50678preservingpears.pdf
When can no g my peaches I pack them with hot water and peaches, however,while in the hot water bath some of the water always seems out. What am I doing wrong?
Liquid loss is fairly normal, try making sure the temperature during processing doesn’t fluctuate too much and when you’re done processing, turn off the heat to the burner, remove the lid, and let the jars stay in the canner with the lid off for 5 minutes, then remove. That helps lesson the siphoning.
question about the spiced pear recipe–I could be misreading the instructions but it looks like you suggest adding cinnamon sticks after you’ve processed the jars–can’t they go in before so you don’t break the vacuum seal?
You have to add them before processing, not before. 🙂
Pears were falling off tree not ripe sitting in garage for a week still hard can I cook them in the syrup till tender then can them
I think the hard pears will be fine, though I’d sweeten them with sugar to make sure they are tasty. I think the canning will soften them enough to make them tasty.
You could try one jar as a test – but I see that your inquiry was posted last fall. I wonder how things worked out?
Outstanding!! I am making a second batch (8-16 oz jars) I did the cinnamon sticks first time and this time did 1/2 plain (with sugar) and 1/2 allspice (with sugar). I’m so glad I found this recipe!! So simple and amazingly delicious! Everyone loved them!!
Can I use stivia instead of sugar?
If you do, follow the instructions for canning with water.
I sliced slices off pear instead of quartering or halving. Got many smaller tightly packed pieces in jars. Will these be okay that there isn’t much space bet slices in the jar?
Also loved using spices. My cinnamon stick uncurled during processing but I assume that’s okay?
They look so beautifully white now. Should I expect a change as they are stored?
Thank you for the info!! My first time canning so nervous!
They may darken slightly over the months, but they usually stay close to the same color. You may can fruit in slices as long as there’s some room for the syrup to get between those slices. 🙂
I parboiled the pears to skin them, but it didn’t work. I still have to peal them. What should I do?
Sarah, maybe you didn’t leave them in the hot water quite long enough? Mine just slipped right off. Are the pears fully ripe? You can peel them with a regular knife or vegetable/fruit peeler too.
Do you have a recipe for water bath peaches? Also what’s a good place to order organic garlic bulbs to plant in the Fall.? Thanks. Just love everything you send us
You can use the same exact recipe for peaches, just remember if you do the raw pack method, to add 5 minutes processing time. 🙂 I get my garlic bulbs from our local hardware/farming store.
Sorry me again. So if you can, can (couldnt help myself) fruit in water can you make sugar free jam ? Obviously you will have to eat it quickly when it is open but it would keep whilst still sealed ?
To make jam you must have sugar, acid (fruit is acidic) and pectin to create the set or gel of the jam. I don’t know of a way to get that without some sugar, unless you use a store bought pectin like Pomona’s.
I tried dehydrating peach slices but did not like the rehydrated version this might be a better way :o) I do like powder for yoghurt and leathers ect though.
Can you boil the jars in a large pan with a lid on or do you have to buy a canner ?
[…] Spiced Pear Canning Recipe […]
Well I did two pints of pears. I’ll be getting more but they are just starting
I didn’t put in canner for just the two.
Just the fridge
Hope to do more pears and then applesauce!!!!
Tks again for the blog
Gail – Most computers have an option to save as PDF. When you click Print for the recipe you would need to change the destination. From there should be an option to Save as PDF. Hope it works for you!
Hi Melissa, thank you yet again for another wonderful recipe. I just have a suggestion/question if you don’t mind. Is there anyway to make this so it is downloadable??? I save your recipes to my computer but do not have any program on which I can copy-paste-save. I see you have it as printable but my printer is broken and don’t know when I will be able to replace it. Thanks for the time. And either way, thanks for the great recipe! Have an amazing weekend!!!
Gail,
Thanks for the suggestion, I haven’t created a downloadable pdf version of the recipes for the blog, but I”ll keep it in mind!
If you click print you should be able to change your printer to where is says down load to pdf. Then click on print. A menu will come up to where you would like to save the item to and pick.
Hope this helps.
Some freebie computer tools that help:
‘Cute PDF Writer’ – anything you can print you can save as a PDF. After download and install it will show up in you printer selections.
‘Open Office’ by Apache – It’s been several years since I used Open Office but was very pleased with it’s ability to function very much like MS Office. “If you’re looking for Microsoft-caliber applications for free, OpenOffice has alternatives to Word, PowerPoint, Excel, Access, and more. OpenOffice has come a If you’re looking for Microsoft-caliber applications for free, OpenOffice has alternatives to Word, PowerPoint, Excel, Access, and more.”
OOPS – Just noticed that my reply is to a comment from 2 years ago.
Can I use honey instead of white sugar to make the syrup? Thanks for your great site.
Yes, you absolutely can use honey!
Hi Melissa,
This recipe looks delicious! I’ll definitely have to try it myself sometime soon, perfect for fall! I tried emailing you, but it looks like the message bounced. Could you shoot me an email quick when you have a chance? I have a question for you.
Best,
Cami
Cami,
You caught me with a few minutes before leaving for work and I just sent you an email!
Thank you so much for this procedure for pears. It will save time and old painful hands. I do have a question though. I can’t use sugar in my canning, so if I use unsweetened apple juice, do I do the hot pack in the same manner, i.e. heating the juice as my syrup?
Love your emails and your site. So much great info.
Connie
Yes, you use the unsweetened apple juice just the same, heat it up and the pears in it for 5 minutes. So glad you enjoy the site and the info!
why cant you pressure cook your pears
Gary,
You could totally pressure can your pears, it’s just that pressure canning is easy to over cook and make them mushy. If you’d like to pressure can them you can process them at 5 pounds per pressure for 10 minutes (if 1,000 feet above sea level or more use 10 pounds per pressure)
Teresa, yes and I”ll edit the post to show that but 5 pounds of pressure for 10 minutes!
Can these be canned in a pressure canner? If so, how long and what pressure?