How to Can Pears

• servings: 4 servings
• active time: 20 minutes
• total time: 1 hour

Ingredients

10 lb ripe pears

6 cups water

⅔ cup granulated sugar

Directions

Have a water bath canner ready with hot water. Also, have sterilized jars with lids and rings at hand.

Cut the pears into quarters, remove the core, and peel. Slice quarters in thirds if working with large pears or into half in working with small pears. Place prepared pears in water with 1 tbsp of lemon juice to keep them from turning brown.

Prepare the syrup by combining the water and sugar in a saucepan. Whisk and bring to a simmer on the stove. Simmer until all the sugar is dissolved. Once the sugar is dissolved, reduce the heat and keep the syrup warm until the jars are ready.

Once all the pears and the syrup are ready, pack the pears into the four quart jars. Pack the pears, leaving ½-inch headspace at the top of the jar. Cover the pears with the hot sugar syrup. Fill the jars and cover the pears with the syrup, retaining the ½-inch of headspace at the top of the jars. Wipe the rims clean and fit with lids and rings. Place in a boiling water bath canner, ensuring the jars are covered with water. Bring to a boil and process for 25 minutes (depending on altitude - see chart).

Once the water bath time is completed, remove the jars from the water and allow them to cool at room temperature for 24 hours. Once cooled, ensure they are sealed and store them in the pantry for 12 to 18 months.

Nutrition

• Serving Size: 0.5 cup
• Calories: 178 kcal