Late summer is such a magical time in the garden, but let’s be real—once pear harvest season hits, you often find yourself with way more fruit than you can eat fresh! To make sure none of that homegrown goodness goes to waste, preserving them is the way to go. Today, I’m going to show you how to keep those pears delicious all year long.
Preservation Methods
When it comes to saving your pears for later, you’ve basically got two main paths to choose from:
- Pickling/Infusing
- Canning (Water Bath or Traditional)
Pickling or Infusing
This method involves letting the fruit sit in a liquid like vinegar or sugar-water (or even spirits!). The cool thing here is that the fruit itself isn’t cooked beforehand, keeping a bit more of its natural texture.
Canning
Commonly known as canning or preserving, this is when you cook the ingredients either before or after they go into the jars. This creates that airtight seal we’re all familiar with.
Getting Your Pears Ready
For the best results, you want pears that are perfectly ripe but still firm to the touch—avoid the mushy ones for this! Start by giving them a good wash. Quarter the fruit, core them, and then peel them (a standard potato peeler works like a charm here).
As for your jars, you can use classic Mason jars or even recycled jars with screw-top lids. The golden rule? They must be sparkling clean and sterilized with boiling water. When it comes to shelf life, cleanliness is next to godliness!
Recipe: Boozy Vodka Pears
- Gather about 2 lbs of prepared pears, 2 cups of sugar, and roughly 22 oz of vodka.
- Layer your sliced pears into the sterilized jars, sprinkling a generous amount of sugar over every layer.
- Fill the jars, leaving about an inch of headspace at the top.
- Pour the vodka over the fruit. Make sure every single piece of pear is completely submerged.
- Air bubbles are the enemy! Gently tap the jars on your counter to knock any trapped air to the surface.
- For the first few weeks, give the jars a little shake every now and then to help the sugar dissolve.
- Let them “mature” for 2-3 months. Trust me, they are incredible served over vanilla ice cream!
Sweet & Savory Pickled Pears
If you’re looking for the perfect side dish for grilled meats or a fancy roast, these sweet and sour pears are a game changer. Slice up about 2 lbs of prepared pears. In a large pot, combine 1 cup of water, 1 cup of fruit vinegar (like apple cider vinegar), 1 cup of sugar, and 2 teaspoons of salt. For that signature flavor, add the zest of one lemon, 2 tablespoons of juniper berries, ½ teaspoon of allspice, and a cinnamon stick.
Bring the brine to a boil and drop the pears in just long enough for them to look slightly translucent. Scoop the fruit out and pack it into your jars. Let the liquid simmer and reduce a bit more, then pour it over the pears until they’re covered. Seal the jars.
Pro tip: After a day or two, drain the liquid back into a pot, boil it again, and pour it back over the pears while hot. Store them in a cool, dark place until you’re ready to eat.
Quick Tip: Always use blemish-free fruit for pickling. If your pears are already super soft or if a storm knocked a bunch of bruised fruit off the tree, you’re better off juicing them or turning them into pear sauce!