Canning Pears in Light Syrup: A Sweet and Simple Guide
Canning your own pears is a rewarding way to preserve the taste of summer, making it possible to enjoy these juicy fruits year-round. This guide will walk you through the process of canning pears in a light syrup, ensuring a delicious and safe outcome.
Ingredients You'll Need:
- Pears: Choose firm, ripe pears with no bruises or blemishes. Anjou, Bosc, and Comice are excellent varieties for canning.
- Water: For the syrup and blanching process.
- Sugar: Granulated sugar is best for syrup.
- Lemon Juice: Adds acidity and helps prevent browning.
- Jar Lids and Rings: Use new lids and clean, reusable rings.
- Canning Jars: Use wide-mouth quart or pint jars for canning.
- Canning Pot: A large pot with a rack for supporting jars during the canning process.
Getting Ready:
- Prepare the Jars: Wash canning jars, lids, and rings in hot soapy water and sterilize them. To sterilize, boil jars in a large pot of water for 10 minutes. Lids should be simmered in hot water for 10 minutes.
- Prepare the Pears: Wash pears thoroughly and peel them. Remove the core and cut them into uniform slices, approximately 1/2-inch thick.
- Prepare the Syrup: Combine water and sugar in a saucepan. Bring to a boil, stirring until the sugar dissolves. Add lemon juice. This will create the light syrup for the pears.
Canning Process:
- Blanch the Pears: Gently lower pear slices into boiling water for 1-2 minutes. This helps soften the pears and retain their color.
- Pack the Jars: Fill the sterilized jars with blanched pear slices, leaving 1-inch headspace at the top. Pour in the hot syrup, leaving 1/2-inch headspace.
- Remove Air Bubbles: Use a clean utensil to remove any air bubbles from the jar. Wipe the jar rims with a clean, damp cloth.
- Seal the Jars: Carefully place the lid on the jar and screw on the ring, tightening only until it is finger-tight.
- Process in a Water Bath: Place jars on a rack in a canning pot filled with enough water to cover the jars by 1-2 inches. Bring the water to a rolling boil and process according to the recommended time for your elevation (see note below).
Processing Time:
- Quart Jars: 30 minutes (at 0-1,000 feet elevation)
- Pint Jars: 20 minutes (at 0-1,000 feet elevation)
Note: Adjust processing time based on your elevation. Consult a reliable canning guide or your local extension office for specific processing time adjustments.
Finishing Touches:
- Cool the Jars: Carefully remove the jars from the water bath and place them on a clean, dry towel to cool completely.
- Check the Seals: As the jars cool, you should hear a popping sound indicating that a vacuum seal has formed. If any jars do not seal, refrigerate them and consume them within a few days.
Storage and Enjoyment:
Once completely cooled, store canned pears in a cool, dark place for up to a year. Enjoy these delicious pears as a snack, in salads, desserts, or as a topping for yogurt.
Enjoy your canned pear goodness!
