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.
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!
Have you ever tried canning pears?