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Canned pears in a steam canner.

How to Can Pears the EASY Way

Canning Recipes, Canning Recipes, Food Preservation, Food Preservation - Canning, Fruit, Jam and Jelly, Healthy Snacks, Recipes, Water Bath

Some of the links below are affiliate links, which means I will earn a commission at no additional cost to you, if you click through and make a purchase. Regardless, I only link to products we use on our homestead or believe in.
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Pinterest pin for how to can pears at home. Images of the canning process.

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.

Jars of canned pears in a steam canner.

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.

A bag of sugar from Azure Standard.

Azure Standard

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.

Azure has a special promotion for first-time customers through October 30, 2022. When you purchase $50 or more, you can get 10% off your order with my coupon code “MKN10”.

[adthrive-in-post-video-player video-id=”1zpMrKr6″ upload-date=”2022-10-12T20:37:41.000Z” name=”How to Can Pears.mp4″ description=”Learn how to can pears the easy way. You will have delicious fruit all year long that's high in flavor. You can even add cinnamon and have it sauced with syrup or sugar. You'll want to do several recipe variations and the best part? No knife peeling involved! I will give you a great tip.” player-type=”default” override-embed=”default”]

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.

Pears being scooped into a jar.

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.

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.

3 Reasons to Hot Pack Pears:

  1. It helps push the oxygen out of the fruit.
  2. This, in turn, helps you pack more fruit in your jars.
  3. 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.

Hot syrup being ladled into a jar of pears.

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!

Canning supplies and jars sitting on a kitchen counter.

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.
A woman holding pears, ready to can them.

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.

Jars of canned pears in a steam canner.

How to Can Pears at Home

To can your pears at home, there are three main steps.

  1. Preparing for canning.
  2. Preparing the pears.
  3. Canning the pears.
Blanched pears sitting on a kitchen counter.

Prepare for Canning

  1. 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.
  2. Wash canning jars in hot soapy water, rinse, and place on a folded towel near the hot syrup and stovetop.
  3. Make sure you have clean canning lids ready.
A woman dropping whole pears into a pot of boiling water.
A woman putting pears into a pot of boiling water.
A woman placing blanched pears into a bowl of water.

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.

A woman peeling the skin off blanched pears.
A woman slicing pears in half.
A woman using a spoon to core pears.

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.

  1. 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.
  2. With a slotted spoon, remove them and place them in a bowl of warm water. Continue until all pears have been blanched.
  3. 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.
  4. Cut the peeled pear in half. This is the only time you'll need your knife.
  5. Scoop seeds and core out with a spoon.
  6. Place cored pear halves back into the bowl of water. Continue until all pears are cored and halved.
A woman adding lemon juice to a large bowl of water.
A woman placing peeled and cored pears into a bowl of lemon water.

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.

Pears in a pot of hot syrup.
A woman putting cinnamon sticks into jars for home canned pears.

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.

Pears being scooped into a jar.
Hot syrup being ladled into a jar of pears.
A headspace measuring tool measuring a jar of pears.
  1. Make syrup by combining water and sugar in a large pot (see syrup options in “Syrup Ratios” above).
  2. Heat over medium-low and stir until almost a boil and sugar is dissolved.
  3. Place the pears into the hot syrup in a single layer and let them heat through for about 5 minutes.
  4. Fill your jar with two four-inch cinnamon sticks.
  5. 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.
  6. Pour the hot syrup over the pears to 1/2-inch headspace using a ladle and canning funnel.
  7. Remove air bubbles with the bubble-remover tool and double-check your headspace, adding more syrup if needed.
  8. Wipe the rim of the jar with a clean towel and place the lid and band on.
  9. Tighten the lid to fingertip tight and place the jar in the water bath canner.
  10. 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.
  11. 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.
  12. When the jars have been processed, turn off the heat. Leave the lid on for 5 minutes.
  13. Remove the canner lid; leave the jars in the canner for an additional 5 minutes.
  14. Remove jars onto a folded towel in a draft-free area and let cool for 24 hours.
A woman wiping the rim clean of a jar of pears.
A woman tightening the lid onto a jar of home canned pears.
Jars of canned pears in a steam canner.

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.

More Posts You May Enjoy

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  • Make Homemade Jams and Jellies Like a Pro
  • 129+ Best Canning Recipes to Make This Year
  • Canning 101 Water-Bath vs. Pressure Canner
  • 10 Ways to Preserve Food at Home
Canned pears in a steam canner.

Canning Pears + Spiced Pear Recipe

MelissaKNorris
Easy pear canning recipe with low (or no sugar) but heavy on flavor with optional spices of cinnamon.
3.77 from 43 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course fruit, side
Cuisine American
Servings 16 servings
Calories 101 kcal

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.

Nutrition

Serving: 1pearCalories: 101kcalCarbohydrates: 27gProtein: 1gFat: 0.2gSaturated Fat: 0.04gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 2mgPotassium: 206mgFiber: 6gSugar: 17gVitamin A: 45IUVitamin C: 8mgCalcium: 16mgIron: 0.3mg
Keyword Canned Pears, canning pears recipe, canning pears without sugar, How to can pears
Tried this recipe?Let us know how it was!

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Melissa Norris

Melissa K. Norris inspires people's faith and pioneer roots with her books, podcast, and blog. Melissa lives with her husband and two children in their own little house in the big woods in the foothills of the North Cascade Mountains. When she's not wrangling chickens and cattle, you can find her stuffing Mason jars with homegrown food and playing with flour and sugar in the kitchen.

Read more about Melissa

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Comments:

  1. Teresa

    7 years ago

    Can these be canned in a pressure canner? If so, how long and what pressure?

    Reply
  2. gary

    7 years ago

    why cant you pressure cook your pears

    Reply
    • Melissa Norris

      7 years ago

      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)

      Reply
    • Melissa Norris

      7 years ago

      Teresa, yes and I”ll edit the post to show that but 5 pounds of pressure for 10 minutes!

      Reply
  3. Connie Gaut

    September 12, 2016 at 2:31 am

    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

    Reply
    • Melissa K. Norris

      September 12, 2016 at 1:12 pm

      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!

      Reply
  4. Cami Smith

    7 years ago

    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

    Reply
    • Melissa Norris

      7 years ago

      Cami,

      You caught me with a few minutes before leaving for work and I just sent you an email!

      Reply
  5. Misa

    7 years ago

    Can I use honey instead of white sugar to make the syrup? Thanks for your great site.

    Reply
    • Melissa Norris

      September 13, 2016 at 2:19 am

      Yes, you absolutely can use honey!

      Reply
  6. Gail Ouellette

    7 years ago

    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!!!

    Reply
    • Melissa Norris

      September 17, 2016 at 3:31 am

      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!

      Reply
      • Lori

        May 26, 2020 at 2:03 pm

        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.

        Reply
    • JJM

      5 years ago

      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.

      Reply
  7. Michelle Hedgcock

    7 years ago

    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!

    Reply
  8. Caty

    7 years ago

    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

    Reply
  9. Exhaustive & Creative List of How to Preserve Fruit - Pure Living for Life

    6 years ago

    […] Spiced Pear Canning Recipe […]

    Reply
  10. Claudia

    March 9, 2017 at 12:48 pm

    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 ?

    Reply
  11. Claudia

    March 9, 2017 at 12:53 pm

    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 ?

    Reply
    • Melissa Norris

      6 years ago

      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.

      Reply
  12. Carol Ann

    6 years ago

    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

    Reply
    • Melissa Norris

      6 years ago

      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.

      Reply
  13. Sarah Grandy

    6 years ago

    I parboiled the pears to skin them, but it didn’t work. I still have to peal them. What should I do?

    Reply
    • Melissa Norris

      6 years ago

      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.

      Reply
  14. Lynn

    August 28, 2017 at 12:21 pm

    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!

    Reply
    • Melissa Norris

      6 years ago

      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. 🙂

      Reply
  15. Stephanie Bliss

    6 years ago

    Can I use stivia instead of sugar?

    Reply
    • Melissa Norris

      August 30, 2017 at 2:30 am

      If you do, follow the instructions for canning with water.

      Reply
  16. Stefeni

    5 years ago

    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!!

    Reply
  17. Christine

    October 7, 2017 at 12:24 pm

    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

    Reply
    • Nancy Norton

      5 years ago

      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?

      Reply
  18. Alison Bencivenga

    5 years ago

    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?

    Reply
    • Melissa Norris

      August 1, 2018 at 2:21 am

      You have to add them before processing, not before. 🙂

      Reply
  19. Lori Austin

    5 years ago

    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?

    Reply
    • Melissa Norris

      5 years ago

      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.

      Reply
  20. Cherie

    5 years ago

    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

    Reply
    • Melissa Norris

      September 8, 2018 at 12:54 am

      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

      Reply
  21. Anne

    5 years ago

    You must dip the blanched pears in ice water, not warm water as stated. It’s the same for slipping the skins off tomatoes.

    Reply
    • Melissa Norris

      5 years ago

      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.

      Reply
  22. Sandy

    5 years ago

    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.

    Reply
    • Melissa Norris

      September 24, 2018 at 12:31 am

      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.

      Reply
  23. Tina Mcgowan

    October 9, 2018 at 12:06 am

    I’ve made the recipe. How long until you can eat the pears? With my pickles it says best in four months.

    Reply
    • Melissa Norris

      4 years ago

      Pears can be eaten immediately, they infuse with the cinnamon (if you did the spiced version) pretty fast.

      Reply
  24. Satrena Boone

    October 30, 2018 at 1:09 am

    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?

    Reply
  25. Sandy

    July 14, 2019 at 1:43 pm

    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

    Reply
    • Melissa Norris

      4 years ago

      Correct and totally fine to not add spices!

      Reply
  26. Angie

    August 24, 2019 at 1:58 pm

    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.

    Reply
  27. Laura

    August 26, 2019 at 2:53 am

    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!

    Reply
  28. Julie Carlson

    September 9, 2019 at 1:26 am

    Is it possible to swap out the white sugar with brown sugar?

    Reply
  29. JoAnn

    August 12, 2020 at 2:47 am

    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

    Reply
  30. JoAnne

    3 years ago

    You said you can use honey instead of sugar when canning pears. How much honey please?

    Reply
  31. NFLgardener

    June 27, 2021 at 3:11 am

    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.

    Reply
    • Melissa Norris

      2 years ago

      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/

      Reply
  32. Alissa Boersma

    2 years ago

    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!

    Reply
  33. Julia

    October 2, 2021 at 12:26 pm

    Can we add vanilla and powdered cinnamon to the syrup recipe?

    Reply
    • Melissa Norris

      1 year ago

      Yes, that would be fine.

      Reply
  34. fran champy

    September 18, 2022 at 9:22 am

    found your site by accident looking for pear information. thanks again.

    Reply
  35. Sandra evitt

    October 4, 2022 at 7:23 am

    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?

    Reply
    • Larkwood

      October 7, 2022 at 10:40 am

      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. 😊

      Reply
  36. Linda

    October 19, 2022 at 8:16 am

    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.

    Reply
  37. Lynnette

    5 months ago

    1 star
    Sorry Melissa I won’t be blanching again any time soon! They turn out so soft and mushy!

    Reply
    • Melissa Norris

      5 months ago

      It sounds like you may have had them in the boiling water too long if they were mushy

      Reply
  38. Leanne

    October 21, 2022 at 9:54 am

    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.

    Reply
  39. Leah

    3 months ago

    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

    Reply

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