Friday, September 11, 2009

Canning Pears

As I mentioned over the weekend I decided to can the 25lbs of pears I had from our pear tree. It didn't go well in the beginning, but did get better.

I got back from the store and by then John had also returned home from his coworker's retirement lunch. He was excited about using the peeler thingy and went to town peeling pears. After that he wanted to do the coring and slicing so all I had to do was chop after that. It made things so much easier!

Two sites that were SO HELPFUL with this whole process were Fresh Preserving and I found the recipes for both at Pick Your Own.

I put the chopped pears in with a cup of water and a 1/4 cup of lemon juice to keep the brown away.


My new immersion blender was great help with the pearsauce.


You can also use a food processor and transfer it over to the pot to keep it hot. The only thing I added to the pureed pears was cinnamon. If you're curious about what it tastes like, it's like applesauce but with pears. It's a little more grainy than applesauce, but that's how pears are, a bit grainy.

For the diced pears I made a light syrup out of sugar and water and threw them into the hot syrup one batch at a time to heat them up.


First batch into the canner.


The actual canning part is the worst. You do 800 hours of prep and think you're almost there. All you have to do is stick it into a jar and throw it into boiling water right? Well that giant pot of water can take 20-30 minutes to get to a rolling boil. Then you have to process the jars for 20-25 minutes depending on the jar size and where you live. So that's almost an hour. When the processing time is up you have to let them sit in the water for 5 minutes. Well this cools down your water. So when you want to do your next batch you're going to have to wait another 20-30 minutes for the water to get to a boil again. It's exhausting! I don't think I'd be able to stand to do a ton of jars! Maybe if I had a 2nd canner, but where would I keep two giant pots? Plus my ghetto old ass stove only has one big burner so I'd have no place to put it.

My first batch came out with some awesome white residue. Gotta love San Antonio water!


All finished!


I ended up with 3 quarts of pearsauce, 1 quart and 6 pints of diced pears. John's response to this was, "that's all we got?" Yeah babe, 6 hours later and that's all we got. It's a labor of love, that's what canning is. Well, more of a love/hate relationship really.


  1. We can homemade applesauce and we're super lazy so we actually make it in the microwave then put it in the blender. Anyways, when we canned that and the salsa, we put the cans in the dishwasher and ran it through then we took out the cans, put the hot salsa/applesauce in. We just had a saucepan on the burner that we put the lids in and voila! Done. It's pretty easy. Those pears look delicious!


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