Hello friends! I am so thrilled to be back in the kitchen canning this year! It’s been a few seasons since I brought out the canner and I have some new recipes to share with you this year. My friend Deanna inspired me to get back at it and we powered through canning over 80 pounds of pears last Monday!
Our 80 pounds of pears yielded over 30 quarts! Picked locally and canned at the peak of ripeness these pears are beyond delicious! And they were HUGE which made peeling and cutting them all even easier. Canning with a friend was fun too, it felt like we cut the work load in half and got a lot done in a short amount of time! Here’s what you need to do to can your own pears…
Quart Jars (sterilized)
Canner (for processing)
Large cooking pot (for blanching)
Small pot (for snap lids)
Jar lifter (optional)
Large pyrex mixing cup (for simple syrup)
Extra large bowl
Step 1: Prepare equipment. Be sure that all jars are clean and sterilized. Place snap lids in small pot and keep on medium heat. Fill medium pot half full with water and turn on to boil. Fill canner half full with water and turn on to boil. Fill pyrex mixing cup with simple syrup mixture (1 cup sugar, 2 cups water) stir and heat in the microwave for 5-10 minutes. Fill sink with cold water, add 1-2 Tbsp lemon juice.
Step 2: Prepare fruit. Place 3-4 pears in the medium pot to blanche. Leave in boiling water (completely covered) for about 2 minutes. Remove and place fruit in cold water bath in the sink. Peel off the skin. Remove the stem and core and cut into cubes. Place cut fruit into extra large bowl. Repeat until all fruit is prepared.
Step 3: Can fruit. Place jars on a cookie tray and fill with fruit. Pack the jars very full, drain excess water. Fill jars with sugar water until the fruit is covered completely. Use a butter knife to jostle the pears in the jar and get out any air bubbles. Clean the rim of each jar with a damp paper towel. Use the tongues to remove snap lids from small pot and place lids on jars. Hand tighten rings over the snap lids. Place jars in the canner, be sure to have them completely covered in boiling water. Process for 30 minutes. Remove jars from canner with jar lifter and place on a towel on the counter to seal. Snap lids with “pop” and be indented when the cans have sealed. Once cooled, wash jars and store in a cool dark place.
We’ve already opened a jar and the boys have been enjoying these pears for breakfast in the morning! I love having these stocking our pantry all winter long. Deanna has a great waffle recipe that she serves with canned pears that I will have to steal from her and share on the blog sometime soon.
Thanks for visiting, have a great weekend!