Wednesday, October 26, 2011
Pears are one of the most delicate of fruits-even a slight bump will cause bruising. When picking pears for indoor ripening, pick fruit that separates from the branches easily or wait until the fruit begins to drop naturally. Never use soft fruit or fruit that is overripe when home canning. Canning pears that are overripe will change the acid level in the fruit, causing spoilage and the possibility of botulism poisoning, which is deadly. Instead, select firm, ripe fruit and follow all canning instructions completely.
Gather your ingredients:
pears- 2-3 pounds per quart
sugar, water, lemon juice, 1 large kettle,1 large pot, water bath canner, slotted spoon or skimmer
- Prepare your jars first
Peel, core, and cut into halves about 17 pounds of pears for 7 quarts. place pears in a large pot with 8 cups of water and 1 cup of lemon juice to prevent browning after being peeled.
Once you have about 17 pounds prepped, make an extra light syrup in a large kettle. For every 5 1/2 cups of water add 1 1/4 cups of sugar. You want this syrup hot, but not boiling. Using your slotted spoon transfer the pears from the lemon juice bath to the syrup and cook one layer at a time until they are hot throughout.
Place the lid and ring on the jar and tighten snugly.