Tips and recipes for canning pears | Living the Country Life
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Tips and recipes for canning pears

Harvest a heap of red, green, or golden pears and discover how beautifully they bound from bushel to jar.
  • A lost art, found again

    Canning is making a comeback, and pears are perfect for preserving! Few gifts secure smiles like gleaming jars filled with gorgeous produce created using your own time and talent. If you don't have a pear tree to harvest, call local orchards to learn when their fruit is ready. Canning can be done solo, but try it with friends and family members. Gather a group and share a few hours of fun. Invite friends to bring their own harvests.

    Date Published: July 31, 2012
    Date Updated: September 26, 2012
  • Boiling-water canning

    Canning has changed little over the years. The process heats food to a specified temperature for a particular period of time to destroy harmful microorganisms and inactivate a food's enzymes. The process vacuum-seals jars, removing air and preventing other microorganisms from invading the food. The result is a shelf-stable product that can be stored in a pantry or cupboard and enjoyed for up to a year.

    Date Published: July 31, 2012
    Date Updated: September 26, 2012
  • 1. Prepare your jars

    Wash empty canning jars in hot, soapy water. Rinse thoroughly and place in a large, deep pot of simmering water. Remove and empty water from each jar just before filling it. Prepare lids and screw bands according to the manufacturer's instructions. Set the canner on the stove-top burner, fill half full with water, and heat over high heat.

    Date Published: July 31, 2012
    Date Updated: September 26, 2012
  • 2. Fill it up

    When the water is boiling, fill one jar with mixture at a time.

     

    Date Published: July 31, 2012
    Date Updated: September 26, 2012
  • 3. Measure carefully

    Measure the headspace, wipe the jar rim, seal the jar, and place it on the rack in the canner. Keep the canner lid on as you fill each jar. Your recipe will tell you how much headspace to leave.

    Date Published: July 31, 2012
    Date Updated: September 26, 2012
  • 4. Boil away

    Pour additional boiling water into the canner until the jars are submerged by 1 inch. Cover the canner and heat to a rolling boil. Begin the processing time.

    Date Published: July 31, 2012
    Date Updated: September 26, 2012
  • 5. Cool and check seals

    At the end of the processing time, remove jars with a jar lifter; cool jars on a wire rack. Check seals when jars are cool.

    Date Published: July 31, 2012
    Date Updated: September 26, 2012
  • Pear and Cranberry Conserve

    Pears, cranberries, and cinnamon combine to create the perfect conserve for fall. Enjoy this spread on its own, or mix with balsamic vinegar and olive oil to create a tasty vinaigrette.

    Click below to get the recipe.

    Date Published: July 31, 2012
    Date Updated: September 26, 2012
  • Rosemary-Pear Preserves

    Fresh rosemary gives these preserves an unexpected burst of flavor. Spread on waffles for a special breakfast!

    Click below to get the recipe.

    Date Published: July 31, 2012
    Date Updated: September 26, 2012
  • Golden Pear Chutney

    For an effortless appetizer, serve this delectable chutney alongside a wedge of blue cheese and toasted baguette slices.

    Click below to get the recipe.

    Date Published: July 31, 2012
    Date Updated: September 26, 2012
  • Download our free canning labels!

    Make your pantry pretty by downloading our free canning labels! You can print them onto Avery 2x4 mailing labels (template #5163), then write the contents and date, and you're set! The labels come in three great colors, perfect for your tasty canned goods!

    Click here for your free download!

    Date Published: July 31, 2012
    Date Updated: September 26, 2012

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