Cranberry Pear Pie Filling

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Preserving Method: Water Bath Canning

  1. COMBINE water and 1/4 cup (60 mL) lemon juice in a large bowl. Submerge pear slices in lemon water; drain.
  2. COMBINE fruit slices, cranberries, remaining 1/2 cup lemon juice, sugar and spices in a 6-quart stainless steel or enameled Dutch oven. Bring to a simmer over medium heat; cover and cook 10 minutes or until fruit releases its juices, stirring occasionally.
  3. LADLE hot fruit mixture into a hot jar, leaving 1-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling-water canner. Repeat until all jars are filled.
  4. PROCESS jars 30 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.