Pears – Halved
Description
These canned halved pears offer a timeless way to preserve the delicate sweetness and tender texture of fresh fruit. By carefully selecting ripe pears and packing them in a light syrup, you capture the essence of the season in a jar. The result is a versatile pantry staple that retains its vibrant flavor and soft bite. Perfect for serving as a simple dessert with a dollop of whipped cream, blending into smoothies, or adding a sweet touch to yogurt and oatmeal. This traditional canning method ensures safety and quality, providing a satisfying, homemade treat that is far superior to store-bought alternatives. Ideal for preserving a bountiful harvest or enjoying summer flavors throughout the winter months.Ingredients
Directions
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Select ripe, mature pears of ideal quality for canning.
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Wash and peel the pears thoroughly.
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Cut pears lengthwise into halves and remove the core.
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Prepare a light, medium, or heavy syrup, or use apple juice, white grape juice, or water as the packing liquid.
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To prevent discoloration, keep cut pears in an ascorbic acid solution until ready to pack.
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Boil drained pears in the chosen syrup, juice, or water for 5 minutes to blanch.
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Fill hot jars with the hot pears and cooking liquid, leaving 1/2-inch headspace at the top.
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Adjust lids and bands securely.
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Process jars in a boiling-water canner according to altitude adjustments: 20-35 minutes for pints or 25-40 minutes for quarts.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 123.5kcal
- % Daily Value *
- Total Fat 8.5g14%
- Saturated Fat 3.0g15%
- Cholesterol 21.0mg8%
- Sodium 341.5mg15%
- Total Carbohydrate 0.8g1%
- Dietary Fiber 0.0g0%
- Sugars 0.1g
- Protein 7.2g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use a melon baller or metal measuring spoon to efficiently core the pears.
Raw packs are not recommended as they result in poor quality pears; always blanch or hot-pack.
Processing times vary by altitude and jar size. For boiling-water canners: Pints require 20 min (0-1,000 ft), 25 min (1,001-3,000 ft), 30 min (3,001-6,000 ft), or 35 min (above 6,000 ft). Quarts require 25 min (0-1,000 ft), 30 min (1,001-3,000 ft), 35 min (3,001-6,000 ft), or 40 min (above 6,000 ft).
If using a Dial-Gauge Pressure Canner, process for 10 minutes at 6-9 lb pressure depending on altitude.
If using a Weighted-Gauge Pressure Canner, process for 10 minutes at 5 lb pressure (0-1,000 ft) or 10 lb pressure (above 1,000 ft).
Ensure jars are properly sealed before storing in a cool, dark place.
