Canning Pears in Syrup
Pears are easy to can at home using this recipe. When canning pears,
remember to follow food safety instructions and select blemish free fruit.
We always prefer organic fruit without pesticides. We add lemon juice to
most recipes to help protect the color.

Pears
 Pint
1-1/4 lbs
 Quart
2-1/2 lbs
Syrup (see fruit syrup chart)
 very light
 very light
Lemon Juice
 1 tablespoon
 2 tablespoons
Waterbath Processing
 25 minutes
 30 minutes
  1. Peel, quarter and remove the seeds.
  2. Place clean fruit directly into sterilized canning jars.
  3. Select syrup strength and prepare syrup by combining water and sugar for pints or
    quarts in a pan, and then heat slowly and boil lightly until the sugar is completely
    dissolved.
  4. Pour lemon juice over the fruit.
  5. Pour hot syrup over fruit.
  6. Canning using cold pack method with 1/2” of headspace.
  7. Processing with a Water Bath 25 minutes for pints, or 30 minutes for quarts, at 212
    degrees.
  8. For elevations above 1,000 foot level see Altitude Time Adjustments.
  9. After processing, remove from boiling water and place the jars on a towel, separated
    by 1” to cool naturally as quickly as possible.
  10. Labeling and Storing
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Canning Fruit in
Syrup or as a Pie
Filling
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© 2004 David G. Blackburn
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