Canning Asian Pears
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!
Prepare
Gather
your canning supplies
Ingredients
- asian pears
- lemon juice
- sugar - for the syrup
Procedure
Peel, core
and slice your pears in half. Cut out any
bruised areas. I would slice them directly into my syrup to prevent
dicoloring. 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 acidfy the fruit. 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.
Process
Process ~ Pints for 20 minutes, quarts 25 minutes
Don't forget to adjust for Altitude.
| Altitude
Adjustments for Boiling
Water Bath Canner |
| Altitude in Feet |
Increase processing time |
| 1001-3000 |
5 minutes |
| 3001-6000 |
10 minutes |
| 6001-8000 |
15 minutes |
| 8001-10,000 |
20 minutes |
More on Canning Fruits
Canning pples
Applesauce
Apple Butter
Apple Pie Filling
Apricots
Canning Cherries
Cherry Pie Filling
Cherry Rhubarb Pie Filling
Canning Guava Fruit
Canning Berries
Canning Peaches
Canning Pears
Canning Asian Pears
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Canning Asian Pears back to Canning Fruit
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