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Did you know that you pick pears when they are green, allow them to ripen in your baskets and then you can them? I had no idea. But this is how we did it to get the pears to ripen at the same time.
They take a little time to can as you have to peal them, but there is no blanching involved in this recipe.
You can add mint, cinnamon or other flavors to your syrup to give your pears different flavors.
- Water Bath Canner
- Canning Utensils
- Pot for syrup
- Canning Jars
- Canning Lids & Seals
- Boil the lids to sterilize (until the water boils).
- In a seperate pot, add 1 cup sugar to 5 cups water (for light syrup). 3 cups sugar to 5 cups water (for medium syrup). 4 cups sugar to 4 cups water (for heavy syrup). Bring to simmer.
- Peel and remove the skin of the pear.
- Cut into half or quarters and place into a jar.
- Fill the jars, leaving 1 inch head space.
- Add syrup to the jars. You can twist the jars gently to get the air bubbles out or use a butter knife to remove the bubbles.
- Clean the top of the jar and place the lid and ring on the jar and tighten slightly.
- Place the jars in the canner with hot water above the jars and cover.
- Allow the water to boil and keep in water bath for 25 minutes for quarts or 20 minutes for pints.
- Remove the jars and place on the counter to cool.
- Place the date and what is in the jar with a sharpie marker.