Canning Pears: Halved or Sliced

Maximize the shelf-life of your harvest by home canning pears and other fruits. Using a boiling-water canner makes it easy to preserve high yields of fruit.

| May 15, 2013

It is only a matter of days before fresh pears begin to degrade in quality, so with large yields from pear trees, that can be discouraging to orchard farmers. Canning pears and other crops will help you keep fresh tasting fruit in your kitchen year round.  Learn how to can pears from the pros at the United States Department of Agriculture. Their Complete Guide to Home Canning will detail everything you need to know about canning pears in a boiling-water canner. Try this and our other canning resources to help you stock up after each harvest.

The following is an excerpt from the USDA Complete Guide to Home Canning covering how to can pears.

Canning Pears — Halved

Quantity: An average of 17-1/2 pounds is needed per canner load of 7 quarts; an average of 11 pounds is needed per canner load of 9 pints. A bushel weighs 50 pounds and yields 16 to 25 quarts — an average of 2-1/2 pounds per quart.

Quality: Choose ripe, mature fruit of ideal quality for eating fresh or cooking.

Procedure: Wash and peel pears. Cut lengthwise in halves and remove core. A melon baller or metal measuring spoon is suitable for coring pears. To prevent discoloration, keep pears in an ascorbic acid solution. Prepare a very light, light, or medium syrup or pack pears in apple juice, white grape juice, or water. Raw packs make poor quality pears. Boil drained pears 5 minutes in syrup, juice, or water. Fill jars with hot fruit and cooking liquid, leaving 1/2-inch headspace. Adjust lids and process. Processing directions for canning pears in a boiling-water, a dial, or a weighted-gauge canner are given in the Image Gallery.

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