The big canning season can't end until we can up some pears! Canning pears only works if your pears are still slightly hard and not over-ripe. If you have very ripe pears of over-ripe pears I would recommend making some Pearsauce. For reference, it takes about 4 regular sized pears to fill a quart jar.
Start by making your syrup. I make the lightest syrup possible which is 5 cups of water to 1 1/4 c. sugar. And I use turbinado sugar so we don't have to used processed white sugar. It turns out the same. Make your syrup on the stove and leave it on a low heat to keep it warm while you work on your pears.
My mom prefers to not peel her pears while I don't like the peels. Since pears don't peel the same as peaches, we just peel them with a vegetable peeler.
Slice in half and scoop out the middles. You could use some kind of melon baller but I just used my measuring teaspoons.
Place your pears in a clean, sterilized jar.
Add in the syrup to cover the pears, leaving a little headspace. Clean the rims of the jar and add the lid and rim, screw on tightly. Process quarts for 25 minutes in a hot water bath canner.
Please check with your local extension office on changes in temp/times/high altitude.
Have you ever tried canning pears?
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