Prepare your choice of syrup. Bring to a boil and reduce heat to just keep hot. Peel, core and slice your pears in half. Cut out any bruised areas. |
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Place peeled and sliced pears into an citric acid solution. This commercial product prevents browning. Follow the directions on the package. Or use a lemon juice and water mixture. I prefer the lemon juice just because I usually have lemon juice on hand. I believe the reccomendation is 3/4 cup to 1 gallon water... but I almost never need a gallon of pretreatment. I use 1 cup lemon juice to 2 quarts water... it is stronger than needed but my pears always stay nice and bright. I've also seen it suggested to simply slice the pears directly into the jars and add lemon juice to the jars. 2T for a quart. I've not done this but I may try it next time. When you have enough pears prepared, drain and add pears to your hot syrup. Cook pears 5-6 minutes in your syrup. Just enough to heat through. You don't want to over cook but a hot pack works best with pears. |
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| Using a slotted spoon, pack hot pears into hot jars.
Cover with the same syrup you cooked in, leaving a 1/2 inch head space. Wipe the rims clean, remove any air bubbles and place your lids. |
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| 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 |