How To Can Pears Without Sugar Food

CANNING PEARS {PRESERVED PEARS}

Steps:

• Prepare your water bath canner by filling it with water. You just need to have enough water to cover the jars by 2 inches once the water is boiling.
• Set the canner on the stove. Turn the burner to high. Once it reaches a boil, reduce it to simmer. You want to keep the water hot so that everything is ready when the pears are.
• Wash and sanitize your jars. You'll want to keep them warm to avoid having them crack when placed in the canner. You can fill them with hot water, or place them on a tray in the oven at 170F.
• Wash your lids with hot soapy water and place them in a clean bowl for now.
• Fill a large bowl halfway with water and mix in 1/3 cup of bottled lemon juice.
• Cut the tops and bottoms off of the fruit.
• Using a vegetable peeler, peel off all the pear skins.
• After that, cut the pear in half from the top to the bottom.
• Take the paring knife and make a cut from the stem to the bottom on one side. Repeat on the other side, then jiggle the core out. Discard the core, and put the pear in the water with the lemon juice.
• When the bowl is getting full of skinned/cored pears, start the syrup. In a large pot, mix 1 cup of sugar per 6 cups of water and heat over medium.
• (Hot pack option) Once the syrup is boiling, add the pears one layer at a time (a canning term that means don't totally fill the pot) and heat for 5 minutes.
• (Hot pack option) Using a fork, grab the now softened pears one at a time, and put them cavity side down in the canning jar.
• (Raw pack option) use a fork and place pears cavity side down in the canning jar.
• Return the burner under the canner back to high to get the water back to a rolling boil.
• Using a canning funnel and a ladle, slowly pour the hot syrup into the jars until the pears are completely covered. Leave 1/2 inch of headspace. Headspace is defined as the space between the top of the food and the top of the jar.
• Remove the bubbles from the jar (I use a plastic chopstick).
• Use a wet clean rag and wipe the rim of the jars to make sure it is free of any food or syrup.
• Place a clean lid and ring on the jar and tighten the ring to fingertip tight.
• Using canning tongs, add jars to the boiling water, and put the canner lid on. Pro tip: you must have at least 2 inches of water over the tops of the jars for safe canning.
• Once your jars are completely covered with the boiling water, put the lid on and boil for 20 minutes (pints) or 25 minutes (quarts).
• Once your jars are starting to process, fill up your next 6-7 jars with hot pears, syrup, etc.
• When the time is up, remove the canner from heat, and let sit for 5 minutes.
• Remove the jars using canning tongs and place them on towels on the counter undisturbed for 12-24 hours.
• After everything has cooled, check the seal by pushing down on the middle of the lid. If it doesn't give way, it's sealed. If the lid bows a little bit, put that in the fridge and use it within 3 weeks.
• Label the sealed jars, and store in a cool dark place for up to a year.

HOW TO CAN PEARS - NO SUGAR RECIPE

Steps:

• Examine each canning jar to make sure that they are in good condition and have no cracks throughout the jar and/or chips on the rim of the jar.
• Place a rack at the bottom of the water bath canner and fill the canner 3/4 way full with water. Place 6-7 quart-sized canning jars into the canner. The jars should be submerged in the water.
• Turn on the heat to bring water in the canner to a simmer. Allow the jars to simmer in hot water until they are ready to be filled.
• Fill a large stock pot with water halfway full, and add 2 tablespoons of lemon juice.
• Add halved or sliced pears to the large stock pot as you are peeling and halving or slicing them. (This will prevent them from browning.) Once finished, bring the water and pears to a boil. Once the water boils, immediately turn the heat down to a simmer, and simmer the halved or sliced pears for 5 minutes before removing the stock pot from the heat.
• Remove one jar at a time from the canner. Empty out any hot water that might be in the jar back into the canner. Be careful. The water will be hot.
• Place the jar on a cushioned surface, such as a double-folded dish towel or cushioned drying mat. Next, place a funnel over the opening of the jar and pack the jar with pears. Leave a half-inch headspace from the rim of the jar.
• Add 2 tablespoons of bottled lemon juice to the jar.
• Next, fill the jar with the cooking liquid from the stock pot, leaving a half-inch headspace from the rim of the jar. This liquid will help to fill in the empty space in the jar.
• Use the de-bubbler tool to make sure you have released all bubbles from the jar. If the jar drops below a half-inch headspace after you have de-bubbled the jar, top off the jar with additional cooking liquid. (See video.)
• Clean the rim of the jar with a paper towel or clean rag that you have dipped in white vinegar.
• Place a new clean lid on the jar.
• Place a band (ring) on the jar and tighten it to fingertip tight. (See video.)
• Using a jar lifter, carefully place the jar on the rack in the water bath canner.
• Proceed filling remaining jars until all the jars are full and placed into the canner.
• After you have finished filling and placing the jars into the canner, add additional water, if needed, to cover the top of the jars by at least one inch. Place the lid on the water bath canner and bring the water to a boil.
• Once the water in the canner comes to a boil, start your timer. Boil quart-sized jars for 25 minutes. Depending on your altitude, or if you are using pint-sized jars, you may need to adjust your timing. (See RECIPE NOTES below.)
• After boiling canned pears for 25 minutes, turn off the canner and carefully remove the lid. Open the lid away from you as there will be a significant release of steam from the canner.
• Allow jars to rest in the canner for five minutes.
• After five minutes, remove the jars from the canner, one at a time, using the jar lifter. Place the jars on a cushioned surface.
• Allow the jars to cool at room temperature for 12-24 hours. After 12-24 hours, make sure that all the jars have sealed successfully by examining the lids. The "button" in the middle of the canning lid should be depressed (indented). (See video.)
• If all seals are successful, remove the rings and store the jars in the pantry. If any seal is not successful, refrigerate the jar immediately.

HOW TO CAN PEARS WITHOUT SUGAR

Steps:

• Wash the pears and halve or quarter them. Remove spoiled spots. (You can peel them if you wish, but I didn't!)
• Allow the pears to soak for 2-3 minutes in a lemon juice bath. This helps to prevent discoloration. I mixed roughly 1/2 cup of lemon juice with 1 gallon of water, and then briefly washed/dipped the pears in the solution.
• Pack the pears into hot, sterilized jars.
• Cover the pears with boiling water, leaving 1/2-inch headspace.
• Process in a boiling water canner: 25 minutes for pints, 30 minutes for quarts.
• Enjoy your home canned pears in homemade yogurt, oatmeal, or straight from the jar!

SUGAR FREE PEAR BUTTER

Steps:

• Place pears in pan with no added liquid.
• Cook until soft.
• Mash.
• Put thru a ricer or sieve and discard seeds and skin.
• Add spices and lemon juice and return to stove.
• Cook until no liquid runs off when a small amount is placed on a dish. Remove from heat.
• Add vanilla and splenda.
• Can or place in a container and refrigerate.