How to Can Pears Without Sugar

- Mar 26, 2018 -


You Will Need:


Firm, ripe pears (it generally takes 2-3 lbs of pears to fill one quart jar)

Water

Lemon juice (for pretreatment– optional)

Instructions:


Wash the pears and halve or quarter them. Remove spoiled spots. (You can peel them if you wish, but I didn’t!)

Allow the pears to soak for 2-3 minutes in a lemon juice bath. This helps to prevent discoloration. I mixed roughly 1/2 cup of lemon juice with 1 gallon of water, and then briefly washed/dipped the pears in the solution. (It definitely worked too! My pears didn’t discolor one bit).


Pack the pears into hot, sterilized jars.


Cover the pears with boiling water, leaving 1/2-inch headspace.


(If you are new to canning, here is my complete water bath canning tutorial)


Process in a boiling water canner: 25 minutes for pints, 30 minutes for quarts.

How to Can Pears Without Sugar

Enjoy your home canned pears in homemade yogurt, oatmeal, or straight from the jar! You can even use them to make my new favorite dessert: rustic pear tart with cream & spice.

CANNING PEARS RECIPE NOTES:

If you would like to sweeten up your pears a bit, you can add honey to your boiling water mixture. You’ll need to play around with the amounts, depending on how many pears you are canning and how sweet you’d like them to be.

Avoid mushy, over-ripe pears for this recipe. Firm, ripe ones are the best.

If you aren’t going to peel your pears, I suggest selecting organic varieties, as the peel often holds many of the icky chemicals.

Looking to can peaches without sugar too? Try my Honey Cinnamon Canned Peaches.

If you don’t want to can whole pears, try making pearsauce instead.

Why cold-pack instead of hot-pack? Many canned pear recipes call for you to cook the pears first. Although this is the method most often recommended, I found that many folks like to simply cold-pack their pears as well. The benefits of cold-packing are less mushy fruit and less work, although some folks complain that cold-packed pears are prone to shrink a bit after you jar them and float to the top. That doesn’t bother me much, but if you are concerned, simply cook your pears for 5 minutes in the boiling water before you place them in the jars. Proceed to fill the jars with the hot cooking liquid, and voila! You’ll have hot-packed pears.





Related Products

  • Canned Pineapple Slices in 100% Pineapple Juice
  • Canned Pickled Mushrooms with Sliced Champignon Mushroom
  • Canning Pears with Fruit Fresh
  • Whole Lychees Peeled and Pitted in Heavy Syrup
  • High Quality New Crop Canned Mushroom Pns
  • Brined Mushroom in Drums Whole Sale