I was asked about canning Asian pears. Since I am not familiar with this type of fruit I did a little research. Asian pears need to be acidified before canning. Learned something new today!
Gather your canning supplies
Peel, core and slice your pears in half. Cut out any bruised areas. I would slice them directly into my syrup to prevent discoloring. You may also cut them in slices if you prefer.
The other option is to place peeled and sliced pears into an ascorbic or citric acid solution. This commercial product prevents browning. Follow the directions on the package. When you have enough pears prepared, drain and rinse. Then place the pears into your hot syrup.
Cook pears 5-6 minutes in your syrup. Just enough to heat through. You don't want to over cook. Here is where Asian pears differ from most fruits. You need to add lemon juice to acidify the fruit. Add 1 T to each pint and 2 T to each quart.
Pack hot pears into hot jars leaving a 1/2 inch head space. Cover with the same syrup you cooked in, leaving a 1/2 inch head space.Release bubbles, clean rims and process according to Water Bath Canning instructions.
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I have attempted to share safe preserving methods. However, I make no promises. You alone are responsible for your health. Be aware of current safety recommendations.
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