Canning Pears
Canning Pears is a satisfying experience and one that you will reap the rewards from all winter long. These pears have a delicious cinnamon flavor and are perfectly sweet.
Servings: 4 pint jars
Calories: 608kcal
Equipment
Ingredients
- 3 pounds ripe pears
- 8 cups water
- 2 cups granulated sugar
- 2 cinnamon sticks
- 5 tablespoons Lemon juice for acidity
Instructions
How to Can Pears
- Mix 1 tablespoon of lemon juice with 4 cups of water in a large bowl.
- Wash, peel, and core the pears. Cut them into slices or quarters, removing any bruised or damaged parts. Place them in the lemon water to prevent browning.
- In a large pot, combine the remaining 4 cups of water, sugar, and cinnamon sticks. Bring the mixture to a boil, stirring until the sugar is dissolved.
- Add the pear slices to the boiling syrup. Reduce the heat to a simmer and cook the pears for about 5-7 minutes, or until they are slightly tender but still firm.
Prepping The Jars
- While the pears are cooking, prepare your canning jars and lids according to standard canning procedures. I like to wash the jars, lids, and bands in the dishwasher ahead of time. I then simmer the jars for a few minutes in the canner in water and then keep hot in the oven at 200F.
- Add lemon juice to each hot jar to ensure proper acidity for safe canning (about 1 tablespoon per pint jar).
- Once the pears are cooked, remove them from the syrup using a slotted spoon and pack them into the hot sterilized jars, leaving about 1/2 inch of headspace.
- Remove the cinnamon sticks from the syrup and discard them. Bring the syrup back to a boil and let it simmer uncovered for an additional 5 minutes. (If you like your pears very cinnamon-flavored you can leave a small piece of cinnamon per jar).
- Pour the hot syrup over the pears in the jars, leaving 1/2 inch of headspace. Use a clean, non-metallic utensil to remove air bubbles and adjust the headspace if necessary.
- Wipe the jar rims with a clean, damp cloth or paper towel to remove any syrup or residue. Place the lids on the jars and screw on the bands until fingertip tight only.
Canning the Pears
- Process the jars by placing them on a rack inside a pot large enough to cover the tops of all jars with boiling water. Process for 20 minutes, adjusting for altitude if necessary.
- After processing, carefully remove the jars from the water bath and let them cool completely on a towel-lined countertop.
- Once cooled, check the seals, ensure the top jar button is depressed, and label the jars with the date. Store them in a cool, dark place for up to one year. You will hear the jars pop as they are cooling and sealing.
Notes
Please see the post for additional information and tips.
Nutrition
Serving: 1I-16 oz. jar | Calories: 608kcal | Carbohydrates: 153g | Protein: 1g | Fat: 1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 28mg | Potassium: 372mg | Fiber: 12g | Sugar: 133g | Vitamin A: 102IU | Vitamin C: 22mg | Calcium: 64mg | Iron: 1mg