Recipe For Canning Pears In Light Syrup 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.

CANNING PEARS

Steps:

• Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.See full water bath canning instructions here.

HOW TO CAN PEARS + SPICED PEAR CANNING RECIPE

Steps:

• Prepare your water bath canner (fill with water deep enough to cover the jars, place the wrack in it, and begin heating the water). Wash jars in hot soapy water, rinse, and place on a folded towel near the hot syrup and stove top.
• Peel pears by hand or using my super easy blanching method of 15 seconds in hot water, plunge into warm water, and peel. Keep peeled pears in a solution of lemon water (about 1/4 cup for a large bowl) to keep from turning brown.
• In a large stainless steel pot mix 5 and 3/4 cup water with 1 and 1/2 cups sugar, stir until sugar is dissolved and heat over medium low heat to almost a boil. Place the pears into the hot syrup in a single layer and let heat through for about 5 minutes.
• Fill your jar with 2 four inch cinnamon sticks & spices if using (wide mouth is the easiest to use for packing) then fill with the hot pear using a slotted spoon to a generous 1/2 inch head space. Then using a ladle and canning funnel, pour the hot syrup over the pears to a 1/2 inch head space. Remove air bubbles and double check your head spaced, adding more syrup if needed.
• Wipe the rim of the jar clean and place on lid and band. Tighten down to finger tip tight and place jar in the water bath canner.
• When you've filled the canner, make sure the surface of the water is at least 1 to 2 inches over the top of the jars and bring to a hard boil. Start the processing time after the water has reached a full boil and process 20 minutes for pints and 25 minutes for quarts.*
• *Note: if you're 1,000 feet above sea level, increase processing time by 5 minutes.
• When jars have processed, turn off the heat and remove canner lid and leave jars in the canner for 5 minutes. Then remove jars onto a folded towel in a draft free area and let cool for 24 hours.

HONEY CINNAMON PEARS FROM BALL® FRESH PRESERVING PRODUCTS

Steps:

• Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
• Combine Fruit Fresh or lemon juice in a bowl with enough water to cover pear quarters; let soak until syrup is simmering.
• Combine water, apple juice, 1 tablespoon lemon juice and honey in a 4 quart saucepan set over medium heat. Bring to a simmer.
• Add pears to honey syrup and stir gently until heated through.
• Place one cinnamon stick into a jar; pack hot pears in jar leaving a ½ inch headspace. Ladle hot syrup over pears, leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
• Process jars 20 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.

RAW-PACK PEACHES IN LIGHT SYRUP

Steps:

• Wash jars and bands in hot, soapy water. Cover lids with hot water according to package directions. Place jars on rack in deep pot of boiling water. Turn off heat and let jars stand in hot water 10 minutes or until ready to fill.
• To prepare peaches: Wash peaches; dip in boiling water for 30 seconds, then drop in ice water to loosen skins. Remove skins. Cut in half; remove pits and scrape away the red fibers around the pit, which can darken during storage. Place peaches in prepared fruit protector according to package directions.
• Combine sugar and water in a saucepan and bring to a boil until sugar is dissolved. Keep syrup hot. Drain peaches. Pack peach halves, cut-side down, into hot jars, leaving 1/2-inch headspace. Add hot syrup to within 1/2 inch of rim. Remove air bubbles with a nonmetallic spatula and add additional syrup, as needed.
• Wipe jar rims and threads. Place lids and bands on jars. Place jars on rack in deep stockpot of hot water from step 1. Cover, bring to a boil and process 25 minutes for pints, 30 minutes for quarts. Remove jars from hot water and place, not touching, on dish towel. Cool several hours or overnight. Test seals before storing.

CANNING PEACHES IN LIGHT SYRUP

Steps:

• Wash and sterilize your canning jars.
• Clean your peaches and prepare a pot of boiling water and a pot of cold water.
• Cut your peaches into quarters removing the seed.
• If you'd like to peel your peaches, then soak your sliced peaches in hot water for 2-3 minutes to make peeling easier.
• Prepare your syrup by adding the right amount of water to your choice of sweetener. Bring to a boil and allow to simmer. Add the peaches and simmer for a few minutes.
• Pack as many peaches as possible into each canning jar. Fill with the syrup leaving one inch of headspace. Wipe the rims with a cloth and seal the lids.
• Process your jars in the water bath canner. If canning in pints, process for 20 minutes. If canning in quarts, process for 25 minutes. Allow the jars to cool on a folded towel.
• Label your jars and enjoy!

CANNING PEARS

Steps:

• Prepare a water bath canner.
• Peel and halve pears.
• Core pears, using a small measuring spoon to scoop out the core.
• Slice if desired, or leave as halves.
• Place prepared pears in a bowl of cool water with a splash of lemon juice added to prevent browning while you work.
• Once pears are prepared, bring a pot with the canning liquid of your choice to a boil on the stove (see note on canning liquids).
• Add the pears and cook for 5 minutes, until the pears are fully heated through.
• Pack the pears into canning jars leaving 1/2 inch headspace. Ladle canning liquid over the top of the fruits maintaining a 1/2 inch headspace.
• De-bubble jars, do any final headspace adjustments, and then cap with 2 part canning lids.
• Process the jars in a water bath canner for 20 minutes for pints and 25 minutes for quarts. (Recipe is written for a 7-quart canner batch below 1000 feet in elevation, see notes for other batch sizes and elevations.)
• Once the canning time is complete, remove the jars to cool on a towel on the counter. After 24 hours, check seals and store any unsealed jars in the refrigerator for immediate use.

BASIC SIMPLE SYRUP RECIPE

Steps:

• Combine water and sugar in a medium sauce pan
• Heat over medium heat until the sugar is dissolved.
• Remove the pan from the heat and let cool.
• Pour the syrup into a clean jar or bottle.
• Store in the refrigerator.
• Use within a month.

LIGHT SYRUP

Steps:

• In a stainless steel saucepan, combine sugar and water. Bring to a boil over medium high heat, stirring until sugar is dissolved. Reduce heat to low and keep waarm until needed, taking care not to boil the syrup down.