Canned Pears Recipe

Name: Canned Pears
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 pints
Cuisine: American
Ingredients: 8 lbs firm ripe pears (about 16 medium); 4 cups water; 2 cups granulated sugar; 1/4 cup lemon juice (about 2 lemons); 4 pint canning jars with lids and bands

American · Preserve · 55 min total

Canned Pears recipe videos

Capture the taste of summer with these home-canned pears in a light syrup. Perfect for enjoying year-round in desserts, salads, or as a snack.

30
min prep

25
min cook

8
servings

120
kcal/serving

Ingredients

8 lbs firm ripe pears (about 16 medium)
4 cups water
2 cups granulated sugar
1/4 cup lemon juice (about 2 lemons)
4 pint canning jars with lids and bands

Instructions

Wash jars and lids in hot soapy water; rinse well. Place jars in a water bath canner filled with water; bring to a simmer. Keep jars hot until ready to use. Place lids in a small saucepan; cover with water and bring to a simmer (do not boil). Keep lids hot.
Peel pears, cut in half lengthwise, and remove cores. As you work, place pears in a bowl of water mixed with 1/4 cup lemon juice to prevent browning.
In a large pot, combine 4 cups water and 2 cups sugar. Bring to a boil over medium-high heat, stirring until sugar dissolves. Add pears; return to a boil. Reduce heat and simmer for 5 minutes for firm pears or 10 minutes for softer pears.
Using a slotted spoon, pack pears into hot jars, cut side down. Leave 1/2 inch headspace. Ladle hot syrup over pears, maintaining 1/2 inch headspace. Remove air bubbles by running a nonmetallic spatula around inside of jars. Wipe jar rims clean. Center lids on jars and screw on bands fingertip-tight.
Place jars in canner rack; lower into boiling water. Water must cover jars by 1 to 2 inches. Bring water to a rolling boil; process pint jars for 20 minutes (adjust for altitude if needed). Turn off heat; let jars sit in water for 5 minutes.
Remove jars from canner; place upright on a towel-lined surface, leaving space between jars. Let cool undisturbed for 12 to 24 hours. Check seals by pressing center of lids; if lid springs back, it is not sealed. Refrigerate unsealed jars and use within 3 weeks.

Tips

Use Bosc or Anjou pears for best results; they hold their shape well.
Store sealed jars in a cool, dark place for up to 1 year.
Serve over ice cream, with yogurt, or in a fruit salad.

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