Makes about 8 (16 oz) pints or 4 (32 oz) quarts
Bartlett pears are considered best for canning. Kieffer pears and similar varieties are satisfactory if properly ripened and cooked in water instead of syrup until almost tender, drained and then packed in jars with a light syrup.
You will need:
8-12 lb ripe but firm pears, peeled, cored, halved, treated to prevent browning and drained (about 24-36 medium)
1 batch hot light or medium syrup
8 (16 oz) pint glass preserving jars with lids and bands
1.) PREPARE pears by peeling, coring and halving them. To prevent browning, use a commercial produce protector 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 and lids in simmering water until ready for use. Do not boil. 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.
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.
You will need: