Canning Pears in Syrup
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.
organic fruit without pesticides. We add lemon juice to most recipes to help protect the color.
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- Peel, quarter and remove the seeds.
- Place clean fruit directly into sterilized canning jars.
- 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. - Pour lemon juice over the fruit.
- Pour hot syrup over fruit.
- Canning using cold pack method with 1/2” of headspace.
- Processing with a Water Bath 25 minutes for pints, or 30
minutes for quarts, at 212 degrees. - For elevations above 1,000 foot level see Altitude Time
Adjustments. - After processing, remove from boiling water and place the
jars on a towel, separated by 1” to cool naturally as quickly
as possible. - Labeling and Storing
Syrup Chart: Select the strength of the syrup from the chart below.
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© 2004 David G. Blackburn
For comments and questions please write: webmaster@CanningUSA.COM
© 2004 David G. Blackburn
Follow jar and cap manufacturer's
recommendations and instructions and visit
their websites for updates on a regular basis.
recommendations and instructions and visit
their websites for updates on a regular basis.
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