Canning Pears Poached in Red Wine
Poached pears in wine are a favorite of ours and are easy to can at home using
this recipe! We put in a little cardamom, cinnamon and nutmeg. Upon opening,
drain and reheat the wine to make a syrup that is delicious when drizzled over
the fruit and vanilla ice cream.
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.
this recipe! We put in a little cardamom, cinnamon and nutmeg. Upon opening,
drain and reheat the wine to make a syrup that is delicious when drizzled over
the fruit and vanilla ice cream.
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.
|
- Peel, quarter and remove the seeds.
- Place clean fruit directly into sterilized canning jars.
- Combine wine and sugar for pints or quarts in a pan, and then heat slowly and simmer
lightly until the sugar is completely dissolved. - Pour hot wine 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
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© 2004 David G. Blackburn
For comments and questions please write: webmaster@CanningUSA.COM
© 2004 David G. Blackburn
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updates on a regular basis.
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about our Technical Guide,
If I Can, You Can!™ It will
provide you with simple,
step-by-step instructions for
home canning, illustrated
using photographs.