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We were gifted with pears from our neighbor so we canned up the pears to enjoy year round. 

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Canning Pears

Wash jars, rings, and lids. 

Start you pot of water for blanching. 

Wash pears. 

Start you hot water bath canner with at least 7 quarts of water in the pot. 

We use this pot https://amzn.to/3ZNgSyW

Start your extra light syrup on the stove. 10 1/2 cups water to 1 1/4 cups sugar. This should fill approximately 7 quarts. 

We love Michigan grown products. We use Pioneer Sugar at our homestead. https://amzn.to/3I05hGD

Set up you bowl for blanching. (Cold water and ice)

Set up you bowl for pears to rest after peeling and coring. Cold water and a splash of lemon juice to prevent browning. 

Place pears in boiling water (just enough to cover the bottom). Let boil for 1-3 min. 

Take out of the boiling water and place in bowl with ice water. Let them sit long enough so that you can handle the pears. 

Take the pears out of the water. Slide your thumb across the skin (the skins should separate easily). Continue until pears are peeled. 

Take paring knife and cut in half. Take teaspoon and scoop out the seeds and stem.  Place in bowl with water and lemon. 

Remove pears from water and let sit in syrup for 3-5 min. (Forgot to talk about/show this in the video 🤦🏻‍♀️)  

Put pears in the jars, pour syrup in the jars, run a knife in the jars to remove air bubbles, wipe the rims of your jars with a wet cloth, place lids, screw on bands finger tip tight, and process in the water bath canner for 25 min from the time a rolling boil begins.  This is for quarts, pints you will process for 20 min. 

Remove jars and place on a towel on your counter for 24 hours.  At that time, check your seals to make sure they sealed. Remove rings, wipe down your jars with a wet cloth, label, and place on your shelf. 

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