My parents have a beautiful, bountiful pear tree in their side yard. My pop pop planted it years and years ago. Year after year much of the fruit falls and goes to waste. This year we did something about that.

The pears were picked when they started showing signs of ripening which according to my mom is when the little dots on the pear are brown and visible. You want to make sure your pears are not soft when you can them or they end up mushy.

Our pears ready for the process…

The process is simple, a little time consuming, and definitely worth the effort.

Gather all of the supplies you will need. The canning jars were sterilized in the dishwasher which made that step a lot easier. You will also need a canner, a large pot to cook your simple syrup if you are going that route, sugar and water, a canning funnel comes in handy, paring knifes, a larger knife to cut the fruit, and a “fruit fresh” product if you choose to use one.

You may reuse your rings, but it’s always a good idea to use brand new lids.

Start by boiling your simple syrup. We used the 2 cups sugar to 6 cups of water ratio, but tripled that. Get the water in your canner going too. It’s a lot of water to get to the boiling stage.

Bring your fruit in and wash it in your perfectly clean sink.

Peel and core your fruit. You can half, quarter, cube or slice, depending on your preference. We found that quartering was easiest. We also made of few jars of chunks, which would make a nice and simple addition to a homemade fruit salad sometime in the future. đŸ˜‰

As you go along, put your fruit in your sterilized jars making sure to keep the rings clean. This is where that canning funnel comes in handy.

After your jars are filled add your simple syrup, but leave a little room at the top.

Yes, we tried several knives before deciding which we preferred for various jobs.

When you have enough jars for a full canner, and your water has come to a boil, lower your jars and boil for at least 25 minutes. You have to adjust the processing time according to your altitude. If you live in a higher altitude you are probably already familiar with this concept. We are in the 0 to 1000 ft range and our processing time is 25 minutes. When your jars are done carefully remove them and set them aside. You may already start to hear the “pop” of the seals at this point. If not, you will soon enough. You can always place any jars that happen not to seal in the frig and use those first.

Make sure to inspect your jars periodically and make sure there is a tight seal when you go to open them. If something looks off, always err on the side of caution.

My family has been canning for generations and have never had any problems.

My mom first canned pears with dad’s mom. It was her husband who had planted the tree. She always added a maraschino cherry to each jar. It looked pretty and turned the juice slightly pink. We did not do this but I thought it worth mentioning.

We ended up with 21 quarts of pears.

Here are a few…

My parents tested the pears at supper last night and said they turned out perfectly. The syrup was not too sweet and the fruit was a perfect texture.

It will be nice this winter to “taste summer” when it’s freezing outside.

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