How to Can Pears + Spiced Pear Canning

• Vegan
• Gluten free

• Produce

  • 12 lbs Pears

• Baking & Spices

  • 2 4 inch cinnamon sticks per quart
  • 1 1/2 cups Sugar

• Liquids

  • 5 3/4 cups Water

Found on melissaknorris.com

Ingredients

• Makes 4 quarts (feel free to double)
• Approximately 12 pounds of peeled, halved, and cored pears (about 3 to 4 pears per quart jar)
• 5 and ¾ cups water
• 1 and ½ cups sugar
• Two 4 inch cinnamon sticks per quart jar (optional)

Directions

• Prepare your water bath canner (fill with water deep enough to cover the jars, place the wrack in it, and begin heating the water). Wash jars in hot soapy water, rinse, and place on a folded towel near the hot syrup and stove top.
• Peel pears by hand or using my super easy blanching method of 15 seconds in hot water, plunge into warm water, and peel. Keep peeled pears in a solution of lemon water (about ¼ cup for a large bowl) to keep from turning brown.
• In a large stainless steel pot mix 5 and ¾ cup water with 1 and ½ cups sugar, stir until sugar is dissolved and heat over medium low heat to almost a boil. Place the pears into the hot syrup in a single layer and let heat through for about 5 minutes.
• Fill your jar (wide mouth is the easiest to use for packing) with the hot pear using a slotted spoon to a generous ½ inch head space. Then using a ladle and canning funnel, pour the hot syrup over the pears to a ½ inch head space. Remove air bubbles and double check your head spaced, adding more syrup if needed.
• Wipe the rim of the jar clean and place on lid and band. Tighten down to finger tip tight and place jar in the water bath canner.
• When youve filled the canner, make sure the surface of the water is at least 1 to 2 inches over the top of the jars and bring to a hard boil. Start the processing time after the water has reached a full boil and process 20 minutes for pints and 25 minutes for quarts.*
• *Note: if youre 1,000 feet above sea level, increase processing time by 5 minutes.
• When jars have processed, turn off the heat and remove canner lid and leave jars in the canner for 5 minutes. Then remove jars onto a folded towel in a draft free area and let cool for 24 hours.
• Place two 4 inch cinnamon sicks in the bottom of each quart jar. You could also add a pinch of powdered ginger to the syrup if you so wanted.