Canning Recipes Pears

Much as I love all the summer and fall has to offer at the farmstand, I’m ready to slow down, settle in for the slower season of enjoying the bounty I’ve managed to preserve. Currently, there’s 125+ jars of homemade jams, jellies, pickles, sauces (tomato and apple), along with preserved fruits—maraschino cherries, these apricots, and now these home canned pears in light syrup.

I’ve many memories of store-bought canned fruit as a kid. Why is it the can always showed so many cherries on the label of the fruit cocktail, yet you were lucky to pluck one from the can itself?

Those days are far behind me now. The only canned fruit I’ve bought regularly are jarred peaches in light syrup imported from Italy, and sold at Caputo’s in Brooklyn. A few years ago I did get in a groove making home canned peaches but truthfully, peaches are my least favorite to work with, though they are one of my favorite flavors. The pits, the skins—the whole process is tedious and laborious.

Bottled Pears In Chianti Recipe

While the syrup is cooking, a simple mixture of water and sugar (4:1 ratio), I peeled the pears, sliced them in half, and used a melon baller to scoop out the cores. You can cut the pears into quarters or even pieces if you prefer a smaller size, just reduce the cooking time accordingly.

I considered infusing the syrup with vanilla beans, but for my first batch wanted to keep it purely pear, choosing to experiment with more creative flavors in future canning sessions. I can see lemon thyme and even rosemary pairing nicely here (ha, see what I did there?!).

The rest of the weekend was quite busy, working on recipes for homemade remedies to prepare for winter (cough syrup and cough drops), as well as prepping the garden for a long slumber. Most of the herbs have been pulled, and are in various stages of drying. A new pickling addition made it to the basement shelves, too—pickled cauliflower & carrots. More about those, and the homemade remedies soon.

Three In One Pears: Canning Ginger Pears, Dark Ginger Pear Syrup, And Pear Juice

A friendly reminder, too, that if you appreciate the work I do, and the 100% free recipes I share here (there’s an extensive archive of close to 1, 000 recipes), any contributions you’d like to make to show your support is welcome (click here). A huge thank you to everyone who’s already contributed!

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If you’re looking for a straightforward, easy canning recipe, then this recipe for how to can pears is the one for you! A simple syrup is poured over sliced pears, and into the water bath they go. A few minutes later, the pears are ready to go for months to come!

Cranberry Pear Conserve With Ginger Recipe And A Canning Swap

Canning can seem overwhelming. If you have never canned or preserved food in jars to be shelf-stable, you may think it’s not worth it. Growing up, my mom canned 20+ quarts of each fruit and vegetable from the garden and orchard. Why? At the time, she and my dad were able to save money from canning. Nowadays, we often choose to can for possibly the same reason, but it can also be for a hobby. When we can, we learn a new craft, and we know what goes into the food we eat.

This recipe is simple, and instead of numerous jars, this makes just four simple quart jars. Plus, there are only three ingredients. You heard me right: three!

If you want to try something new, this is the recipe to make. And if you enjoy having fresh-tasting fruit in the winter plus the knowledge of where it was made, then canning just may be for you!

Canning Pears With Reduced Sugar

The best part about this recipe to can pears is that the ingredient list is three items long. And one of the ingredients happens to be water! That means that the pears are truly highlighted in this recipe, which is exactly how it should be when it comes to canning fruit. Here are the important ingredients:

Food safety tip: This recipe may not be approved by the USDA. To prevent the risk of botulism, always check with the USDA Canning Guide.

The process for how to can pears is very simple. The longest part of the entire recipe is waiting for the pears to water bath on the stove. Grab a friend or family member and get ready to can up some pears! Here are the steps for this recipe:

Canning Pears {preserved Pears}

An alternate way to peel the pears is to use a water bath. Take a pear and, using a slotted spoon, lower it into boiling water. Hold the pear in the water for 20 to 30 seconds, then remove it. Once the pear is cool enough to touch, slice it in half and then again into thirds. Using a knife, the peel should practically fall off.

Headspace is the unoccupied area at the top of a jar. This space allows the contents of the jar to shift and expand during the canning process without impeding the seal created by the lid and ring. It also allows for the creation of a vacuum seal.

Each altitude can require a different processing time. I’m located between 0 and 1, 000 feet above sea level. If you are at a different elevation, make sure to check the USDA Canning Guide (see page 2-19) for your processing time:

Slow Cooker Pear Butter {for Canning}

No, the USDA does not recommend canning without sugar. The sugar does have a few important tasks in this recipe: 1) it preserves the color of the pears, 2) it retains the structure of the pears, and 3) it brings out the pears’ sweetness. This recipe is made with a “light” syrup, so this is the minimal amount of sugar that can be found in a canned pears recipe.

The USDA canning guide does offer alternatives using Splenda with their tested recipes. Make sure to check out the USDA Canning Guide for more information.

Of course. Leaving the skin on the pears is not an issue and usually comes down to personal preference. With the skins on, the canned pears can become a bit tough and turn an off-color in the jar, so I prefer to remove them.

Lovely Delicious Pear Vanilla Jam

Any shape of sliced pear will work. Growing up, the wedge is the traditional shape that our family liked, so that’s what I continue to do to this day. However, the pears can be diced into smaller pieces, or even left in half, if desired.

Growing up, opening a jar of canned fruit, like pears, was our after-dinner dessert. These canned pears also work great for baked goods like crisps and cakes or can be enjoyed for breakfast with yogurt. Make sure to check out all of my pear recipes.

I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you let others know how much you love this recipe. This helps show others that this is a recipe they too can make, enjoy, and love!

Pear Jelly Recipe

If you're looking for a straightforward, easy canning recipe, then this recipe for how to can pears is the one for you! A simple syrup is poured over sliced pears, and into the water bath they go. A few minutes later, the pears are ready to go for months to come!

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!Well, I decided there was no time like the present and I just jumped right in. Cannon balled in, really, if we’re being honest. I don’t know what happened but for some reason in the past few weeks I have just become totally obsessed with learning everything possible about home canning. And you know what I discovered? It’s really not has hard or complicated as I once thought! And while special equipment is great, you really probably have everything you need in your kitchen at home to get started….like a gigantic pot and mason jars.

These preserved pears are my third

Hurricane Hanna & Pear Preserves