Pear Sauce

by Merissa on September 14, 2010

in Canning and Preserving, Recipes

So in keeping with my newly determined resolution to use all the free produce that I get I decided to do something with these pears yesterday. As you can see they were very ripe and pretty mushy.
I washed them up and ran them through my jelly strainer. If you do it this way you don't have to peel anything or de-seed them.
Here's the pear after I ran it through the strainer.
At the same time I cut up some very wormy apples that I got for free and put them in a pot of boiling water. I boiled them down until they got mushy.
Then I ran the mushy apples through the strainer and mixed it in with the strained pears.
I then added brown sugar. I'm not sure how much, you will just have to do a taste test to see when you think you have enough added as it will depend on how much fruit you use.
Then fill the jars! make sure you leave headspace. I'm all out of pints for the year so i put mine in jelly jars which is fine because that will make a serving for each of us:)
Then stick them in the hot water bather and process for 15 minutes.
Tada! Pear Sauce! It's pretty and yummy! You can use it in the place of applesauce in recipes or just eat plain. If you pears are a little nicer you might just want to try Canning Pears instead!
Please check with your local extension office for any changes on times/temps/high altitude.

Make sure you check out all the free Canning and Preserving Recipes we have on Little House Living! And don't forget to check out The Canner's Cookbook, it has recipes on how to use all your home canned goods!

I recommend a Presto Pressure Canner and the book Putting Food By for all your canning projects!

Have you ever made Pear Sauce?
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{ 9 comments… read them below or add one }

1 Kitty March 31, 2011 at 6:45 am

We have four Barlett Pear Trees. I think pear sauce is easier to make than apple since I don’t have to peel if I put it thru the chinoise. I made gallons of pear sauce in August and September. It easily replaces applesauce in any recipe. I made sugarless, spicy, chunky, etc. Adding another fruit is also nice. I added pineapple one year when we somehow ended up with too much fresh pineapple and it was very tasty.


2 Kendra Paulton September 3, 2012 at 2:50 pm

My hubby would LOVE pearsauce.. I need to find me some pears!


3 Gail Krueger Carriveau September 3, 2012 at 3:53 pm

Ever think about making pear cider?


4 Little House on the Prairie Living September 3, 2012 at 6:07 pm

I haven’t before Gail. How do you do that?


5 The Backyard Farmwife September 4, 2012 at 9:41 am

A friend just brought me three huge boxes of GORGEOUS gravenstein apples! Now to decide what to do with them… :o)


6 Rhonda Spain September 4, 2012 at 12:20 pm

Just wondering, have you ever added cantaloupe to the apples to make sauce?


7 Merissa September 4, 2012 at 12:24 pm

I haven’t, but I have done this with cantaloupe:


8 Nikki Herman Smith September 6, 2012 at 10:56 am

I make this every fall. This year maybe not with a lot of fruit farmers losing their crops in early spring. I also make strawberry and blueberry applesauce. Just throw it in the crock pot and let it cook. I put my into freezer bags and stick the in the freezer.


9 Staci September 17, 2015 at 9:53 am

WAIT! This might not be safe and here is why…. according to Putting Food By, fruit such as pears loose their acidity when they become overripe. Therefore, waterbacth canning overripe pears, even if the end product looks nice, might harbor botulism spores. Pearsauce looks great, put please use just ripe pears.


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