Canning Pears Poached in Red Wine        
Poached pears in wine are a favorite of ours! 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.
Pears

weights are always approximated..
 Pint

1-1/4 lbs
 Quart

2-1/2 lbs
Wine
 1 cup
 2 cups
Sugar
 1/2 cup
 1 cup
Waterbath Processing
 25 minutes
 30 minutes
  1. Peel, quarter and remove the seeds.
  2. Place clean fruit directly into sterilized canning jars.
  3. Combine wine and sugar for pints or quarts in a pan, and
    then heat slowly and simmer lightly until the sugar is
    completely dissolved.
  4. Pour hot wine over fruit.
  5. Canning using cold pack method with 1/2” of headspace.
  6. Processing with a Water Bath 25 minutes for pints, or 30
    minutes for quarts, at 212 degrees.
  7. For elevations above 1,000 foot level see Altitude Time
    Adjustments.
  8. After processing, remove from boiling water and place the
    jars on a towel, separated by 1” to cool naturally as quickly
    as possible.
  9. Labeling and Storing
Syrup Chart: Select the strength of the syrup from the chart below.
Syrup Content
   Water per Pint Jar
 Sugar per Pint Jar
   Water per Quart Jar
 Sugar per Quart Jar
very light
   3/4 cup
 1/8 cup
   1-1/2 cups
 1/4 cup
light
   3/4 cup
 3/16 cup
   1-1/2 cups
 3/8 cup
medium
   3/4 cup
 1/4 cup
   1-1/2 cups
 1/2 cup
heavy
   3/4 cup
 5/16 cup
   1-1/2 cups
 5/8 cup
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© 2004 David G. Blackburn
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Canning Fruit in Syrup
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