canning
Classic Water Bath Canned Pears
A simple, dependable recipe for preserving fresh pears in a light syrup using a boiling water bath. This method keeps pears flavorful, tender, and ready to enjoy throughout the year.
Ingredients
Pears
- 8–10 pounds fresh pears (about 18–20 medium pears)
Light Syrup
- 8 cups water
- 2–3 cups granulated sugar
Anti-Browning Solution
- 2 quarts cold water
- 1/4 cup bottled lemon juice
Optional Flavorings
- 1 cinnamon stick per quart jar
- 1/2 vanilla bean per quart jar
- 1–2 whole cloves per jar
- Fresh ginger slices
Instructions
- Wash Mason jars, lids, and bands. Keep jars hot until ready to fill according to your canning lid manufacturer's directions.
- Wash, peel, halve or quarter the pears, remove the cores and stems, and immediately place the fruit into the lemon-water solution to prevent browning.
- In a large saucepan, combine the 8 cups water and 2–3 cups sugar. Bring to a gentle boil, stirring until the sugar has dissolved.
- Add the prepared pears to the hot syrup and simmer gently for about 5 minutes. Do not overcook.
- Using a slotted spoon, pack the hot pears into hot jars. Ladle the hot syrup over the pears, leaving 1/2 inch headspace.
- Remove air bubbles with a bubble remover or plastic knife. Adjust syrup if needed, wipe jar rims clean, and apply lids and bands until fingertip tight.
- Place jars into a boiling water bath canner. Once the water returns to a full rolling boil, process pint jars for 20 minutes or quart jars for 25 minutes (for elevations up to 1,000 feet).
- Carefully remove the jars and allow them to cool undisturbed for 12–24 hours. Verify that each jar has sealed before storing.
Notes
- Pears are best canned when mature but still firm.
- If pears are extremely hard, allow them to ripen indoors for 2–4 days before canning.
- Properly sealed jars maintain best quality for 12–18 months when stored in a cool, dark location.
- Label each jar with the contents and canning date.
- Discard any jar that fails to seal or shows signs of spoilage.