Ingredients: a bushel of pears weighs an average of 50 pounds and yields 16 to 25 quarts; an average of 2-½ pounds per quart
- Per canner load of 7 quarts an average of 17-½ pounds is needed
- Per canner load of 9 pints an average of 11 pounds is needed
Quality of ingredients: ripe, mature fruit is ideal for canning
Directions: 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 or medium syrup or pack pears in apple juice, white grape juice, or water.
Hot pack: boil drained pears 5 minutes in syrup, juice, or water.
Raw pack: raw packs make poor quality pears.
Fill hot jars with hot fruit and cooking liquid, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened paper towel. Adjust lids and process.
Recommended Canner Type: Boiling-water canner
| Pears (Halved) in a boiling-water canner | |||||
| Process Time at Altitudes of | |||||
| Style of Pack | Jar Size | 0-1,000 ft | 1,001-3,000 ft | 3,001-6,000 ft | Above6,000 ft |
| Hot | Pints | 20 min | 25 min | 30 min | 35 min |
| Hot | Quarts | 25 min | 30 min | 35 min | 40 min |
| Pears in a dial-gauge pressure canner | ||||||
| Canner Pressure (PSI) at Altitudes of | ||||||
| Style of Pack | Jar Size | Process Time | 0-2,000 ft | 2,001-4,000 ft | 4,001-6,000 ft | 6,001-8,000 ft |
| Hot | Pints or Quarts | 10 min | 6 lb | 7 lb | 8 lb | 9 lb |
| Pears in a weighted-gauge pressure canner | ||||
| Canner Pressure (PSI) at Altitudes of | ||||
| Style of Pack | Jar Size | Process Time | 0-1,000 ft | Above 1,000 ft |
| Hot | Pints or Quarts | 10 min | 5 lb | 10 lb |
Canning Asian Pears
*Note: all home-canned Asian pears must be acidified before canning in a boiling-water canner to make them safe from the microorganism that causes botulism.
Ingredients: a bushel of pears weighs an average of 50 pounds and yields 16 to 25 quarts; an average of 2-½ pounds per quart
- Per canner load of 7 quarts an average of 17-19 pounds is needed
- Per canner load of 9 pints an average of 11-13 pounds is needed
Quality of ingredients: ripe, mature fruit is ideal for canning
Directions: wash and peel pears. Cut lengthwise in halves and remove core. A melon baller or metal measuring spoon is suitable for coring pears. Slice if desired. To prevent discoloration, keep pears in an ascorbic acid solution. Prepare a very light or medium syrup or pack pears in apple juice, white grape juice, or water.
Hot pack: boil drained pears 5 minutes in syrup, juice, or water.
Raw pack: raw packs make poor quality pears.
Fill hot jars with hot fruit and cooking liquid, leaving ½-inch headspace. Add 1 tablespoon bottles lemon juice per pint jar or 2 tablespoons per quart jar. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened paper towel. Adjust lids and process.
Recommended Canner Type: Boiling-water canner
| Asian Pears (Halved or Sliced) in a boiling-water canner | |||||
| Process Time at Altitudes of | |||||
| Style of Pack | Jar Size | 0-1,000 ft | 1,001-3,000 ft | 3,001-6,000 ft | Above6,000 ft |
| Hot | Pints | 20 min | 25 min | 30 min | 35 min |
| Hot | Quarts | 25 min | 30 min | 35 min | 40 min |
| Pears in a dial-gauge pressure canner | ||||||
| Canner Pressure (PSI) at Altitudes of | ||||||
| Style of Pack | Jar Size | Process Time | 0-2,000 ft | 2,001-4,000 ft | 4,001-6,000 ft | 6,001-8,000 ft |
| Hot | Pints or Quarts | 10 min | 6 lb | 7 lb | 8 lb | 9 lb |
| Pears in a weighted-gauge pressure canner | ||||
| Canner Pressure (PSI) at Altitudes of | ||||
| Style of Pack | Jar Size | Process Time | 0-1,000 ft | Above 1,000 ft |
| Hot | Pints or Quarts | 10 min | 5 lb | 10 lb |