Canning Pears + Spiced Pear Recipe
Easy pear canning recipe with low (or no sugar) but heavy on flavor with optional spices of cinnamon.
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
Tried this recipe?Let us know how it was!