"I fear that so many feel that a long-term supply is so far beyond their reach that they make no effort at all. Begin in a small way…gradually build toward a reasonable objective.” -President Gordon B. Hinckley,

Wednesday, October 26, 2011


Bartlett pears are considered the best for canning. They have a sweet taste and are readily available. Although Kieffer pears and other similar varieties will work if properly ripened and cooked in water until almost tender (i.e. takes a lot more time and effort). Pears should be harvested when they are full grown and stored in a cool place (60-65F) until ripe, but not soft. Ripening pears in a controlled environment also eliminates some of the characteristic grit that forms in the meat of pears.  Because pears tend to ripen from the inside out, it's best to check the pears often if they have been ripened indoors. A ripe pear can be kept in the refrigerator for about a week without spoiling, but pears that are green will not ripen properly in the refrigerator.

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.

                                                       (an awesome coring tool)
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.


Pack hot pears into hot jars, leaving 1/2 inch headspace. Ladle hot syrup (what you just cooked your pears in) over the pears leaving 1/2 inch headspace. Remove all the air bubbles. Wipe the top of your jar clean with a wet rag.

                                  Place the lid and ring on the jar and tighten snugly.

                                  Process for 25 minutes in a boiling water bath canner.

                                        120 pounds of Bartlett pears yielded me 78 quarts.

1 comment:

  1. I can't believe you canned that much! I got pooped after canning jam, applesauce and peaches. Oh, and it looks like we have the same canner and jumperoo (by the looks of the last picture). :)