How to Can Pears
Learn how to can pears with this recipe that gives you all of the step-by-step details to preserving the best pears. Canning pears does not get easier than this!
Too busy to make this right away? Pin it for later! Pin this post to your favorite board on Pinterest and it will be there when you’re ready!
I have memories of store-bought cans of fruit, specifically the picture on the label of the fruit cocktail can. The only canned fruit we ever really had was purchased from grocery stores.
Now, living in the Okanagan in the summer, fresh fruit is everywhere, and I like to take advantage of the abundance by preserving that fruit so my family can enjoy it all year, without relying on the store. Besides, jars of pears made at home just taste SO good!
I know the canning process can feel intimidating, but I’m here to show you how simple it can be. Here’s what you need to do to can your own pears.
How to choose the best pears:
The first thing you’ll need to do is get yourself some pears. You want ripe, yet firm, pears for the best results. Bartlett pears are the most commonly used, but no matter what variety of pear you choose, canned pears are a treat!
If you’re lucky enough to have your own mature pear tree, you’ll probably have pounds of pears at your fingertips. If not, head to a local orchard or farmer’s market for the best quality fruit, and pick up enough pears to give canning a try.
When picked locally, and canned at the peak of ripeness, these pears are beyond delicious! An excellent resource to check out is my Complete Guide to Canning for all of the tips and tricks.
Canning Supplies:
- 12 Quart Water Bath Canner with Lid – best for foods with high acidity like salsa, tomatoes and fruit.
- Ball Mason Jars – sterilized quart size jars work best for this recipe.
- Snap Lids and Rings – new, unused snap lids are needed to get a good seal on your jars.
- Canning Jar Lifter – this is used to lift the hot jars safely out of the boiling water bath.
- Magnet Snap Lid Lifter – this makes pulling the snap lids from the water after being sterilizer much easier.
- Jar Canning Funnel – perfect for pouring the syrup into mason jars.
- Ladle – for pouring liquid into the jars.
- Over the Sink Strainer – this is my go-to strainer for processing a lot of fruit.
- Rubber Tongs – for grasping hot jars and lids when sterilizing.
- Tea Towels – used for cleaning and handling hot jars.
- Stock pot – for blanching the pears.
- Paper towel – for clean up.
Ingredients:
- 80 lbs pears
- 12 cups granulated sugar or sweetener of choice
- 2 Tbsp lemon juice
Note: this makes about 12 quarts of pears. You can halve or double this recipe.
How to can pears:
Directions:
1. Prepare equipment. Be sure that all jars are clean and sterilized. Place snap lids in small pot and keep on medium heat.
2. Fill medium pot half full with water and turn on to boil. Fill canner half full with water and turn on to boil.
3. Make a simple syrup to pour around the pears. Fill a large pyrex mixing cup with simple syrup mixture (1 cup sugar, 2 cups water) stir and heat in the microwave for 5-10 minutes. Repeat this process each time that you need more simple syrup to fill jars.
4. Fill the sink with cold water, add 1-2 Tbsp lemon juice.
5. Prepare fruit. Place 3-4 pears in the medium pot to blanche. Leave in boiling water (completely covered) for about 2 minutes. Remove and place fruit in cold water bath in the sink.
6. Peel off the skin. Remove the stem and core and cut into cubes or wedges.
Note: some people like to leave the skin on and that’s fine too.
7. Place cut fruit into extra large bowl. Repeat until all fruit is prepared.
Canning pears:
8. Can the fruit. Place jars on a cookie tray and fill with fruit. Pack the jars very full, drain excess water.
9. Fill jars with sugar water until the fruit is covered completely, leave 1″ of head space. Use a butter knife to jostle the pears in the jar and get out any air bubbles.
10. Clean the rim of each jar with a damp paper towel.
11. Use the tongs to remove snap lids from small pot and place lids on jars. Hand tighten rings over the snap lids.
12. Place jars in the canner, be sure to have them completely covered in boiling water.
13. Process for 30 minutes.
14. Remove jars from canner with jar lifter and place on a towel on the counter to seal.
Note: Snap lids will “pop” and be indented when the cans have sealed.
15. Once cooled, wash jars and store in a cool dark place.
Tips & tricks:
- I like to cube my pears, but that isn’t required. Try pear halves or quarters. A melon baller works perfectly to remove the cores in the halves.
- The lemon juice in the cold water provides ascorbic acid, which keeps the fruit fresh and prevents browning.
- If you are concerned about the sugar content of heavy syrup, it is possible to use a light sugar syrup, or even an extra light syrup. You can also use fruit juice, like white grape or apple juice. Whatever syrup type you choose, be aware that using less sugar in your canning liquid may affect the final results.
- Putting cinnamon sticks into the jars with your fruit is an easy way to add a little extra spice.
- A canning funnel can come in very handy when you are adding the hot syrup to your jars.
- Always leave 1 inch of headspace at the top of the jars when filling them. It’s important for achieving a proper seal.
Canning pears, or any other fruit, doesn’t have to be hard. With just a few easy steps and a little time, your pantry will be stocked and your family can enjoy the results all year long. I recommend a bowl of delicious pears with ice cream!
Easy Canning Recipes:
- Crunchy Dill Pickles
- The Best Salsa for Canning
- Canning Tomato Sauce
- Easy Pickled Onions
- Apple Pie Filling
If you love pear canning, please give this recipe a five star review and help me share it on Facebook or Pinterest so that others can enjoy it too!
Canning Pears
Ingredients
- 80 lbs pears
- 12 cups granulated sugar or sweetener of choice
- 2 Tbsp lemon juice
Instructions
- 1. Prepare equipment. Be sure that all jars are clean and sterilized. Place snap lids in small pot and keep on medium heat.
- 2. Fill medium pot half full with water and turn on to boil. Fill canner half full with water and turn on to boil.
- 3. Make a simple syrup to pour around the pears. Fill a large pyrex mixing cup with simple syrup mixture (1 cup sugar, 2 cups water) stir and heat in the microwave for 5-10 minutes. Repeat this process each time that you need more simple syrup to fill jars.
- 4. Fill the sink with cold water, add 1-2 Tbsp lemon juice.
- 5. Prepare fruit. Place 3-4 pears in the medium pot to blanche. Leave in boiling water (completely covered) for about 2 minutes. Remove and place fruit in cold water bath in the sink.
- 6. Peel off the skin. Remove the stem and core and cut into cubes or wedges.
- Note: some people like to leave the skin on and that's fine too.
- 7. Place cut fruit into extra large bowl. Repeat until all fruit is prepared.
- 8. Can the fruit. Place jars on a cookie tray and fill with fruit. Pack the jars very full, drain excess water.
- 9. Fill jars with sugar water until the fruit is covered completely, leave 1" of head space. Use a butter knife to jostle the pears in the jar and get out any air bubbles.
- 10. Clean the rim of each jar with a damp paper towel.
- 11. Use the tongs to remove snap lids from small pot and place lids on jars. Hand tighten rings over the snap lids.
- 12. Place jars in the canner, be sure to have them completely covered in boiling water.
- 13. Process for 30 minutes.
- 14. Remove jars from canner with jar lifter and place on a towel on the counter to seal.
- Note: Snap lids will "pop" and be indented when the cans have sealed.
- 15. Once cooled, wash jars and store in a cool dark place.
Save this recipe?
I’m happy to email it to you, so that you can come back to it later!
