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Four lined up canning jars of fresh pears.
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5 from 1 vote

Canning Pears Recipe

Canning Pears is an easy way to preserve ripe Bartlett pears in a homemade sugar syrup. The hot-pack method gives the fruit a better texture and helps keep it from floating in the jars. Makes approximately 4 to 5 quart jars.
Prep Time1 hour 30 minutes
Cook Time15 minutes
Processing Time30 minutes
Total Time2 hours 15 minutes
Course: Canning
Cuisine: American
Keyword: canned pears, canning pears
Servings: 20 servings
Calories: 257kcal
Author: Erica Walker

Equipment

  • Boiling-water canner with rack
  • Pint or quart canning jars with lids and bands
  • jar lifter
  • Canning funnel
  • Bubble remover and headspace tool
  • Large Stockpot

Ingredients

  • 18 pounds Bartlett pears (about 30-36 medium-sized pears)
  • 1 gallon water (to keep pears from browning)
  • 1 teaspoon ascorbic acid powder (this is different from citric acid)
  • 8 cups water
  • 4 cups granulated sugar

Instructions

  • Wash the canning jars, lids, bands, and tools in hot, soapy water and rinse well. Check the jars for cracks or chips. Fill a boiling-water canner about halfway with water and begin heating it. Keep the clean jars hot until you are ready to fill them.
    Quart size canning jars in warm soapy water.
  • Combine 1 gallon of water and 1 level teaspoon of ascorbic acid powder in a large bowl. Stir until the powder dissolves. This solution will help keep the peeled pears from turning brown.
    Pouring fresh fruit preserver from a measuring spoon into a large bowl of water. Pears on the side.
  • Wash and peel the pears. Cut each pear lengthwise into halves, then remove the core and blossom end with a melon baller or small spoon.
    Cutting board with peeled fresh pear cut in half and melon baller used to remove the core.
  • Place each prepared pear half into the ascorbic acid solution as you work. Combine 8 cups of water and 4 cups of granulated sugar in a large stockpot. Bring the mixture to a boil, stirring occasionally until the sugar has completely dissolved.
    Large glass bowl with fresh fruit preserver in water and prepared pears.
  • Drain the pears and carefully add them to the boiling syrup. Return the syrup to a boil, then gently boil the pears for 4 to 5 minutes.
    Large pot with sugar syrup and prepared pears.
  • Use a slotted spoon to pack the hot pears into one hot jar at a time. Ladle the boiling syrup over the pears, leaving ½ inch of headspace. Remove trapped air bubbles, check the headspace again, and add more syrup if needed. Wipe the jar rim, center the lid, and tighten the band until fingertip tight.
    Spooning prepared pear into canning jar.
  • Place the filled jars on the rack in the boiling-water canner. The water should cover the jars by 1 to 2 inches. Cover the canner and return the water to a full rolling boil before beginning the processing time. Process pint jars for 20 minutes and quart jars for 25 minutes at elevations up to 1,000 feet, adding time as directed in the elevation chart.
    Canning pot with canned pears submerged in hot water with trivet.
  • Turn off the heat, remove the canner lid, and let the jars rest in the water for 5 minutes. Lift the jars straight up with a jar lifter and place them upright on the counter. Let them cool undisturbed for 12 to 24 hours. Check the seals, remove the bands, wash and label the jars, and store them in a cool, dark, dry place.
    Lifting processed canning jars with pears from large pot.

Notes

  • Pint jars: Process for 20 minutes at elevations up to 1,000 feet, 25 minutes at 1,001 to 3,000 feet, 30 minutes at 3,001 to 6,000 feet, and 35 minutes above 6,000 feet.
  • Quart jars: Process for 25 minutes at elevations up to 1,000 feet, 30 minutes at 1,001 to 3,000 feet, 35 minutes at 3,001 to 6,000 feet, and 40 minutes above 6,000 feet.
  • Choose ripe pears that give slightly near the stem but are still firm through the middle.
  • This recipe is for regular European pears such as Bartlett. Asian pears require added bottled lemon juice and separate tested instructions.
  • Keep peeled pears in the ascorbic acid solution to prevent browning.
  • This recipe uses a hot pack. Heat the pears in the boiling syrup for 4 to 5 minutes before filling the jars.
  • Leave ½ inch of headspace in each jar.
  • Begin timing only after the water returns to a full rolling boil.
  • Keep the jars covered by 1 to 2 inches of water throughout processing.
  • After processing, turn off the heat, remove the canner lid, and wait 5 minutes before lifting out the jars.
  • Cool jars undisturbed for 12 to 24 hours before checking the seals.
  • If a jar does not seal, refrigerate it and use it within one week or safely reprocess it within 24 hours using a new lid.
  • Store sealed jars without their screw bands in a cool, dark, dry location.
  • For best quality, use home-canned pears within one year.
  • Prep and cooking times are estimates. The total time will vary depending on pear size, ripeness, peeling time, jar size, and elevation.

Nutrition

Serving: 1cup | Calories: 257kcal | Carbohydrates: 61g | Protein: 2g | Fat: 1g | Sodium: 4mg | Potassium: 412mg | Fiber: 13g | Sugar: 40g | Vitamin A: 114IU | Vitamin C: 18mg | Calcium: 37mg | Iron: 1mg