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PEARS – HALVED
Canned Pears
Yield: Approximately 2 ½ pounds of pears per quart
Ingredients
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Ripe, mature pears (ideal for fresh eating or cooking)
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Water, apple juice, or white grape juice
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Optional: very light, light, or medium syrup
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Ascorbic acid solution: 3 grams ascorbic acid per 1 gallon cold water (to prevent browning)
Preparation
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Select Fruit: Choose ripe, firm pears of high quality.
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Wash & Peel: Wash pears thoroughly, then peel.
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Core: Cut pears lengthwise into halves and remove the core.
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A melon baller or metal measuring spoon works well for coring.
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Prevent Discoloration: Place peeled and cored pears in ascorbic acid solution until ready to pack.
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Prepare Liquid: Choose apple juice, white grape juice, water, or a prepared syrup (very light, light, or medium).
Packing Method (Hot Pack Recommended)
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Boil drained pears in syrup, juice, or water for 5 minutes.
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Pack hot pears into jars and cover with cooking liquid, leaving ½-inch headspace.
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Wipe rims, adjust lids, and process according to recommended canning times for pears.
Note: Raw packs produce poor quality pears and are not recommended.
| Style of Pack | Jar Size | Process Time | 0-1,000 ft | Above 1,000 ft |
|---|---|---|---|---|
|
Hot and Raw |
Pints or Quarts |
10 min |
5 lb |
10 lb |
