Pears in Syrup

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Preserving Method: Water Bath Canning

  1. PREPARE pears by peeling, coring and halving them. To prevent browning, use Ball® Fruit-Fresh® or submerge pears in a mixture of 1/4 cup lemon juice and 4 cups water and drain. To prepare syrup, combine 2-1/4 cups granulated sugar and 5-1/4 cups water for light and 3-1/4 cups granulated sugar and 5 cups water for medium in a stainless steel saucepan. Bring to a boil over medium-high heat, stirring until sugar is dissolved. Reduce heat to low and keep warm until needed, taking care not to boil the syrup down.
  2. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
  3. WARM pears, one layer at a time, in a large stainless steel saucepan, over medium-low heat, in syrup until heated through, about 5 minutes.
  4. PACK hot pears , using a slotted spoon, cavity side down and overlapping layers, into hot jars to within a generous 1/2 inch of top of jar. Ladle hot syrup into hot jar to cover pears, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot syrup. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
  5. PROCESS pint jars in a boiling water canner for 20 minutes and quarts for 25 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Pears in Syrup - Ball® Recipes is rated 5.0 out of 5 by 6.
Rated 5 out of 5 by from Easy, beautiful pears! First time I have used lemon in my pears and the flavor is wonderful! By the way, the Ball canning book that I have always used is from 1934 and belonged to my grandmother! I love the very different fruits and vegetables and recipes in this classic book!
Date published: 2017-01-17
Rated 5 out of 5 by from add some colour to your pears and peaches Great easy to use instructions. I add 5 to 10 cranberries to each jar. Fresh or frozen berries are equally acceptable. Or slip a few blue plums into each jar for fun.
Date published: 2016-10-18
Rated 5 out of 5 by from Canning Book The new canning instructions are soooo simple. For years I relied on older books......always worried about the procedure. Not with this one. Since getting a glass top stove and not being or wanting to use the old blue canner, my husband bought me the new Ball canner! What a difference that not so cheap item has made! This year my little pear trees have produced over 30 pds. of fruit.....made about 14 quarts this morning. Love knowing the shelves are stocked with the lovely bounty from the garden.
Date published: 2015-09-07
Rated 5 out of 5 by from Pack 'em hot or your jars will crack! I tried a shortcut - dump 1/4 c sugar into each quart jar then fill with pears and tap water before putting the lid on and processing. However the cold jar going into the hot water bath was not good. Two of my bottles cracked. I then switched it up by boiling some water and added that water to the pears (with the 1/4 c sugar). That did the trick! I don't cook the pears before loading them into the jars. I bottled 50 lbs of pears from Springville, Utah. The yield was 25 quarts.
Date published: 2015-09-04
Rated 5 out of 5 by from Love Ball products and recipes My Ball Blue Book is like the bible for canning. Today, I canned pear preserves and pears in light syrup using the Ball Book instructions. It has never let me down. The recipe for Maple Walnut Syrup is heavenly. I made 2 runs of it also. Thank you, Ball!
Date published: 2015-08-31
Rated 5 out of 5 by from Easy for even me! I haven't been canning very long but decided to give it a try this year when I hit a windfall of pears from a friend. I put a video in, pared the pears in pairs lol all morning then canned in the afternoon. Thanks so much for helping my project to be a success, Ball!
Date published: 2014-09-02
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