Canning Pears

Tips & Home Canning Recipes For Pear Fruit

Canning pears and other fresh Okanagan fruit in the fall is one of the pleasures of living here. We can enjoy delicious locally grown pear fruit throughout the winter and spring, while we anxiously await the next fruit season. :)

When canning fruits, it's best done when they are at optimal ripenes levels. Pears are a unique fruit that actually ripen best off the tree. Those that do ripen on the tree will have a gritty texture and the flesh will turn brown and soft. So if you plan to use pears fresh in any pear recipes, be sure they have had time to ripen well.

In the Okanagan British Columbia, pears become available beginning late August and they are carefully stored once harvested to allow for proper ripening.

Popular pear varieties grown here include Bartlett, D'Anjou, Bosc, Asian, Flemish Beauties, and Red Clapp. Once harvested, pears are packed and stored in cold storage in the packinghouse.

Although they were once exclusively a fall and winter fruit, pears today, thanks to modern storage and transportation methods, are available in the markets nearly year-round.

Here are a few tips for canning pears as well as our home canning recipes for all pear varieties:

Choose ripe, mature fruits of ideal quality for eating fresh or cooking.

Handle pears gently to avoid bruising. Rinse under cool water and don't slice until ready to use as the flesh browns quickly.

Wash and peel pears before processing. Cut lengthwise into halves, or quarters, and remove cores. (A melon baller or metal measuring spoon works well for coring pears.)

An average of 17 1/2 pounds of fruit is needed per canner load of 7 quart jars.

Commercially prepared mixes of ascorbic and citric acid can be used to prevent browning of fruit once it is peeled and sliced.

We use the raw pack method for pear fruit and other home canning recipes for fruits.

Syrup

• Light: 1 1/3 cups sugar to 4 cups water or juice.
• Medium: 2 1/2 cups sugar to 4 cups water or juice.
• Heavy: 4 3/4 cups sugar to 4 cups water or juice.

4 cups = 1 quart

Stir and heat over medium heat until the sugar is dissolved. When it just starts to come to a simmer, the syrup is ready for pears.

Let canned pears sit for 24 hours and then check for indentation to ensure the jars are sealed properly. Once you're finished canning pears they will have a shelf life of 12 - 18 months. Store the jars in a relatively cool, dark place, preferably between 50°F and 70°F.

Bartlett pear varieties make delicious canned spiced pears, such as vanilla pears giving pear fruit a wonderful delicate taste that can be enjoyed either by themselves or with yogurt! If you haven't tried them...you really should!

If you plan on canning pears or other Okanagan fruit, check our harvest schedule so you know when the best time to get them is. Check back often, we'll be adding some of our favorite pear desserts and other fruit recipes!

Related Pages & More Delicious Fruit Recipes:

• Choosing & Storing Pear Fruit
• Pear Desserts
• Peach Dessert Recipes
• Canning Peaches
• Canned Cherries
• Okanagan Fruit Growing