Canned Pears Recipes
CANNED PEARS
Although pears are traditionally canned in sugar syrup, it is possible to preserve fresh pears with no added sugar. Discover the best way to can pears.
Provided by Leda Meredith
Categories Side Dish Ingredient
Time 55m
Number Of Ingredients 5
Steps:
- Gather the ingredients.
- In a non-reactive bowl , prepare acidulated water by combining the water with the white vinegar or lemon juice.
- Slice off the stems of the pears as well as a thin slice from the bottom of each fruit. Peel the pears using a vegetable peeler. Cut them in half and use a paring knife to slice out the seeds and cores. Add the fruit to the acidulated water as you work.
- Chop the soaked pears into slices or chunks, depending on your preference. Return them to the acidulated water.
- Drain the pears in a colander.
- In a large pot, bring the syrup, juice, or water to a boil.
- Add the chunks or slices of pears and simmer for 2 minutes.
- Ensure the canning jars are clean and free of cracks and chips. They also need to be hot: Fill each with very hot water, emptying them just before filling with the fruit.
- Use a slotted spoon to transfer the pears from the simmering liquid. Fill the jars with the fruit, leaving 3/4-inch headspace between the top of the pears and the rims of the jars. Pack the fruit tightly to reduce floating fruit, but avoid smashing the pieces.
- Ladle the hot liquid over the fruit, leaving 1/2-inch headspace in each jar. Wipe the rims of the jars with a clean, damp paper or cloth towel. Secure the canning lids.
- Process the jars in a boiling water bath : 20 minutes for pint jars, 25 minutes for quart jars.
- Once the jars have cooled, store the canned pears until ready to use. Enjoy!
Nutrition Facts : Calories 200 kcal, Carbohydrate 51 g, Cholesterol 0 mg, Fiber 7 g, Protein 1 g, SaturatedFat 0 g, Sodium 17 mg, Sugar 40 g, Fat 0 g, ServingSize 16 to 18 servings, UnsaturatedFat 0 g
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