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How to can pears?


Pears are a sweet juicy fruit in bell shape. Pears can be canned for out-of-season eating. Their delicious remains consistent and the texture is exact to what the original fruit felt like.

It is easy to make canned pears. Here is complete instruction how to prepare home-made canned pears.

First of all you have to prepare ingredients and equipments. You will need pears, peeler or/and knife, melon baller or metal measuring spoon, lemon juice, canning jars, dome lids and bands, canner, large pan, measuring cup, sugar and water.

Wash jars and lids with dish detergent and sterile them in boiling water for 10 minutes.

Choose pears that are sweet, ripe, and mature of ideal quality for eating fresh or cooking. Look for ripe pears that are soft to the touch but not mushy or overripe.

Wash the pears under running water. Peel the skin, cut lengthwise in halves, remove pits and remove the core with melon baller or metal measuring spoon. Remove also any brown spots and mushy areas. Cut the pears in quarters or slices as you preferred. Soak them in a bowl of water mix with ¼ cup lemon juice to prevent the pears from turning brown.

Next prepare sugar solution or syrup. For light syrup: mix 2 cups of sugar with 6 cups of water; for medium syrup: mix 3cups of sugar with 6 cups of water; and for heavy syrup: mix 4 cups of sugar with 6 cups of water. It is advisable to use light syrup to minimize calories intake.

To prepare syrup, heat water in a pan, add sugar slowly while heating, stirring constantly to dissolve. Bring to a gentle boil. Fill jars while syrup is still hot. Pears frequently will float if the sugar syrup is too heavy. To avoid this, use light or medium sugar syrup at the first place.

You can either boil the cut pears with syrup for five minutes or pack it raw. It is recommended to boil them because it is a bit safer and makes pear easier to pack in jars.
Pack the pears into sterilized jars, leave ½ inch space at the top and cover with boiling sugar syrup at the same level. Tilt the jar slightly and run a knife gently between pears and jar to release trapped air bubbles.
Once finish packing the pears in the jar, fill in the syrup up to ½ inch from the top. The pear should be covered completely. If fruit is not covered by liquid it may darken during storage. Wipe rim and screw threads with a clean damp cloth. Add lid, screw band and tighten firmly without crushing but not over tight.

Place the sealed jars in the canner and keep them cover with at least 1 inch of water and boiling. Boil them for at least 20 minutes but not more than 30 minutes. Pints will finish quicker, usually only needing 20 minutes, while quarts should be processed for 25 minutes. If you would choose to use a pressure canner, set the pressure to 5 pounds and process the pears for 10 minutes.
Pick up the jars out of the canner properly and let them cool at room temperature overnight. Once the jars are cool, make sure the lids formed tight seals, and the pears are ready to be stored.

Enjoy tour canned pears!

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