What do you do when late summer rolls around and your pear tree is absolutely loaded? Sometimes, there are just too many to eat fresh! Canning is a fantastic way to preserve that harvest so you can enjoy the taste of summer all year long. Here’s everything you need to know to get started.
Prepping for the Canning Process
First things first: your jars. You can use traditional Mason jars with two-piece lids (rings and flats) or flip-top jars with rubber gaskets. Both work great! Just make sure your jars aren’t chipped or cracked. Give them a good scrub with warm, soapy water, rinse them well, and let them dry on a clean kitchen towel.
To be extra safe and keep those pesky germs away, it’s a good idea to sterilize your jars. Just place them in a large pot of hot water, making sure they’re fully submerged, and let the water boil for about 10 minutes.
As for the pears, give them a thorough wash, then quarter them. Remove the cores and peel the skin. Depending on how you like them, you can leave them in quarters or slice them into smaller, bite-sized pieces.
Two Ways to Can Your Pears
You’ve got two main options for processing your jars:
- The Oven Method
- The Stovetop Pot Method
Canning in the Oven
Pack your prepared pears into the clean jars and pour your syrup over them. Seal the jars tightly. Place the jars into a deep roasting pan and fill the pan about 3/4 of the way with water. Slide the pan into the oven on the middle or lower rack (depending on how tall your jars are). Set your oven to about 350°F (175-180°C). Once you see little bubbles starting to rise inside the jars, turn the oven off and let the pears sit in the closed oven for another 30 minutes.
Canning on the Stovetop
You can also use a large pot for a water bath. If you have a dedicated canner, just follow the manual. If not, any large stockpot works perfectly! Place your filled jars into the pot, making sure they aren’t touching each other. Fill the pot with water until the jars are about 3/4 submerged. Bring the water to a simmer (around 180-190°F) and process them for about 30 minutes.
Choosing the Right Pears
Pretty much any pear variety works for canning, but the secret is in the ripeness. You want pears that are ripe but still firm. If they’re too soft or “mealy,” they’ll turn into mush in the jar. On the flip side, if they’re rock-hard and green, they won’t have developed that sweet, signature aroma yet. Getting the harvest timing just right makes all the difference!
A Simple Recipe
- Prep about 2 lbs (1 kg) of pears: peel, core, and slice them into bite-sized pieces.
- Make your syrup: Boil 2 cups (500 ml) of water with 1/2 cup (100g) of sugar, one cinnamon stick, and 4 whole cloves until the sugar is completely dissolved.
- Pack the pears into your clean jars.
- Pour the hot syrup over the fruit. Make sure the pears are completely covered!
- Leave about an inch (2-3 cm) of headspace at the top. Wipe the rims clean and seal the jars with your lids.
- Process them using either the oven or stovetop method mentioned above.
Pro Tip: To keep the jars from rattling or clanking against each other while they boil, place a clean kitchen towel or a small washcloth at the bottom of the pot or roasting pan. It acts as a cushion and keeps everything steady!