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Easy Spiced Canned Pears Recipe

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Put up the fall harvest bounty to enjoy later with this deliciously simple spiced canned pears recipe!

Fall tasks around the homestead often revolve around preserving the harvest for the winter months ahead. Autumn fruits like apples and pears will often keep for some time in cold storage, but to maximize their usable life, you may decide to do some canning.

Canning your own apples and pears at home is surprisingly easy, and yields a delicious result! Pears tend to be more fragile than apples and usually have a shorter shelf life. If you end up with a bumper crop of pears, canning is probably the way to go, although you may also opt for freezing or drying them as well.

This easy spiced canned pears recipe is perfect for enjoying all winter long on top of cereal or ice cream, mixed into quick breads, or simply as a fruity snack! You can safely adjust the sugar to taste in this recipe, and feel free to omit it altogether if you like, as pears are safe to can without sugar. You can also adjust the spices as desired to suit your taste.

You won’t need a lot of special equipment for this recipe, as pears can safely be canned using the water bath method; however, you may also use a steam canner if you have one.

Here’s what you’ll need before you start:

Spiced Canned Pears Recipe

Prep Time: 15 min.
Cook Time: 25 min.
Total Time: 40 min.
Yield: 4-5 Quarts

Ingredients:

  • 16 pears (about 3 to 4 pears per quart jar)
  • 5.75 cups water
  • 1.5 cups sugar
  • 8 whole cinnamon sticks 2 per jar (optional)

Instructions:

Prepare Your Jars – see instructions here…

Prepare the Pears

  • To blanch pears, take a big pot of boiling water and submerge your washed, ripe pears in a single layer for 15 to 30 seconds.
  • With a slotted spoon, remove them and place them in a bowl of warm water. Continue until all pears have been blanched.
  • Rub off the peel of each pear. Seriously, the skin slides right off. There is no knife or peeler needed. Pro Tip: If part of the pear is difficult to peel, it may not have been submerged in the boiling water. Just take the back of a spoon and scrape it off.
  • Cut the peeled pear in half. This is the only time you’ll need your knife.
  • Scoop seeds and core out with a spoon.
  • Place cored pear halves back into the bowl of water. Continue until all pears are cored and halved.

Canning Pears

  • Make syrup by combining water and sugar in a large pot (see syrup options in Syrup Ratios” section here).
  • Heat over medium-low and stir until almost a boil and sugar is dissolved.
  • Place the pears into the hot syrup in a single layer and let them heat through for about 5 minutes.
  • Fill your jar with two four-inch cinnamon sticks.
  • Fill your jar with the hot pears using a slotted spoon (about 6-8 pear halves per quart jar). Leave 1/2-inch headspace. Pro Tip: If you put the pear halves face down, you can get more pears into the jar.
  • Pour the hot syrup over the pears to 1/2-inch headspace using a ladle and canning funnel.
  • Remove air bubbles with the bubble-remover tool and double-check your headspace, adding more syrup if needed.
  • Wipe the rim of the jar with a clean towel and place the lid and band on.
  • Tighten the lid to fingertip tight and place the jar in the water bath canner.
  • Add more water to the water bath canner, ensuring the water’s surface is at least 1 to 2 inches over the top of the jars. Bring to a hard boil.
  • Start the processing time after the water has reached a full boil and process 20 minutes for pints and 25 minutes for quarts. Pro Tip: If you’re 1,000 feet above sea level, increase processing time by 5 minutes.
  • When the jars have been processed, turn off the heat. Leave the lid on for 5 minutes.
  • Remove the canner lid; leave the jars in the canner for an additional 5 minutes.
  • Remove jars onto a folded towel in a draft-free area and let cool for 24 hours.
  • Remove rings and check seals (refrigerate and enjoy any that did not seal), then wipe down sealed jars and store in a cool, dark location for up to 1 year.
Recipe Source: MelissaKNorris.com

 

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