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Easy Recipe for Canning Pears in a Water Bath Canner

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Pears are both delicious and nutritious, but the canned versions sold in the store are far too sweet for my tastebuds.

Once you learn how to can pears at home, you can control the sweetness and make a more versatile product.

If you have a lot of pears ripe all at once, you can follow this recipe for a full canner load.

If you have fewer, scale down accordingly. (It’s safe and easy!)

How to Can Pears in Syrup (Step-by-Step)

For this recipe, I cut my pears into slices.

It’s easier for me to incorporate them into dishes when they’re pre-sliced. However, this recipe also works with halved pears.

Chef’s choice!

Ripe pears ready for canning
I’m scaling down this recipe for the (very ripe!) pears I have right now.

Equipment Needed

Ingredients

  • Ascorbic acid or Fruit Fresh (optional)
  • 11 pounds pears (for a whole batch)
  • 6 ½ cups water
  • ¾ cup sugar (optional)

Step 1: Select Your Pears

Bartlett pears are considered ideal for canning. They ripen without becoming mushy, and they have a lot of meat to them.

A pear sliced in half
These pears are perfect, as they’re very firm when they’re cut in half.

If you can’t get Bartlett pears, look for versions that feel firm to the touch but are uniformly colored and ripe.

They should smell like pears when you sniff them and should not fall apart or squish when you press them.

Step 2: Wash Your Pears

You’ll peel your pears for this recipe, but it’s smart to wash all of your fruit anyway.

Contaminants on your fruit can enter your jars, and when that happens, the products aren’t very tasty to eat.

Rinse all of your pears under warm water, and use your fingers to press away any dirt or grime you see.

Step 3: Prepare Your Jars and Lids

While your pears drip dry, get your jars and lids ready to hold your delicious pears. Start by inspecting them.

Jars with cracks, chips, and other imperfections may crack and break in the canner.

Don’t use them.

Checking canning jar for cracks
Checking your jars with your fingers is very effective.

Wash the approved jars in hot water and place them in your canner. Fill the canner with water, put the lid on top, and turn on the heat.

Let the jars simmer while you work. This step will both sterilize your jars and heat-test them.

Place your lids in a pan filled with water.

Place this pan on low heat. This step allows the adhesive to soften, so it’s ready for the canner.

Step 4: Prepare Your Pears

With your vegetable peeler, remove all of the skin from your pears. Then, cut each pear lengthwise and use your melon baller to scoop out the core.

Finally, slice the pears to fit in your jars.

Pears can brown when they’re exposed to the air. I make a solution of 4 tablespoons of Fruit Fresh in 8 cups of water.

I place my prepared fruit in this solution, and it stays nice and yellow as I work.

Fruit fresh and a bowl ready for canning pears
Fruit Fresh is optional, but it can keep your pears fresh while you work.

Step 5: Prepare Your Syrup and Boil

Sugar isn’t a preservative, and it’s not mandatory. Some people can their pears with boiling water and skip the sugar altogether.

I like a tiny bit of sweetness to my pears, so I can eat them straight out of the jar. If you’re the same, mix ¾ cup sugar with 6 ½ cups of water.

Bring the solution to a boil.

Add your pears to the syrup and boil them for 5 minutes. If you’re using hot water, boil your pears for 5 minutes in water instead.

Simmering Pears ready for canning
Simmering pears smell delicious. This step helps them soften, too.

Step 6: Fill Your Jars

With your jar lifter, remove your hot and sterilized jars from the canner.

Place them on a towel or cutting board and let them cool for a minute or two (until you can pick them up and handle them).

Remove the hot pears from the solution and pack them inside your jars. Slices are ideal here, as they allow you to really cram that fruit inside the jars.

The tighter the pack, the less liquid you’ll need.

Fill the rest of the jar with your sugar solution (or water, if you’re using that). Use your canning funnel for this step, as it will help to prevent splatter.

Leave ½ inch of headspace.

Freshly canned pears packed in jars
My jars are packed tight, so I don’t need too much syrup.

Step 7: Remove Trapped Air

No matter how hard you try, you’ll probably have a few gaps between your pear pieces. The bacteria in those air pockets can contaminate your fruit.

Run a butter knife along the edge of your jar to remove any trapped air. You’ll see it bubble up to the surface as you work.

Step 8: Apply Lids and Rings

I usually get at least a little sugar or pears on the edges of my jars when packing them.

It happens to the best of us.

Dampen a paper towel and run it across the top of each jar to remove the grime.

With your lid lifter, remove the lids from their water bath. Place them on your jars, and tighten the rings around them until they’re finger-tight.

Resist the urge to over-tighten your lids. The air inside your jars must escape inside the canner.

If the rings are too tight, the air can’t get out, and the jars won’t seal.

Step 9: Process Your Pears

Processing Jars in a water bath canner

Place your prepared jars in your canner, and ensure they’re covered by at least an inch of water.

Bring to a boil with the lid on. Process for 20 minutes. Adjust for your elevation as needed.

Don’t take the lid off the canner as the pears process. And remember: The processing time starts when the water is boiling.

If you put the pears in early, that’s fine!

Just don’t start the timer until the water is fully boiling.

Step 10: Let the Pears Rest

After your processing is complete, turn off the burner and remove the canner lid.

Let the jars rest for 5 minutes.

Then, carefully remove your pears from the canner.

Don’t tip or tilt the jars when you move them. The seals may not be perfectly adhered yet, so it’s important to be careful.

Leave them alone for 24 hours.

Freshly canned and sealed pears
These pears are fresh from the canner and still stabilizing.

Step 11: Check and Store Your Pears

After 24 hours, your lids should be firmly affixed. I always leave my jars alone for a full 24 hours, as I’ve had lids that seemed right but popped up later.

Waiting a little longer is safer.

Remove your rings and press on the lids. If they pop or click, the seal didn’t take. Store these jars in the refrigerator and eat the pears within a day or two.

If the seals took, write the date on the lid and store the jars in a cool, dark place like a basement or pantry.

How Long Do Canned Pears Last?

The USDA says that all home-canned goods (including pears) should be eaten within about a year. At this point, they’re still very fresh and filled with vitamins.

They also taste really good.

Some people eat pears canned more than a year ago. I’m not one of them.

Labeling my jars and rotating my stock ensures that I always eat things before they’re set to expire.

This seems like the safest option for all families.

Ideas for Using Canned Pears

Sliced pears are so delicious, and you can use them in all sorts of dishes. Here are a few of my favorites:

  • Eat them straight out of the jar with a fork.
  • Top oatmeal with delicious pears.
  • Dice your pears into colored gelatin for a 1970s throwback desert.
  • Place pears in a cake pan and top with prepared cake mix for an upside-down treat.
  • Add to muffin or bread mixes.
  • Mash canned pears over low heat for a meat glaze.
  • Add them to milkshakes or smoothies.
  • Serve them alongside cheese and crackers.
An Easy Recipe for Canning Pears in a Water Bath Canner

Easy Recipe for Canning Pears in a Water Bath Canner

Preserve the natural sweetness of pears without the excessive sugar from store-bought versions. This simple canning recipe gives you the flexibility to control sweetness while keeping pears versatile for any dish.
Prep Time: 30 minutes
Cook Time: 10 minutes
Canning Time: 20 minutes
Total Time: 1 hour
Course: Fruit, Preserves
Cuisine: American
Keyword: Canning Fruit, Pears, Water Bath Canning
Servings: 9 Pint Jars

Ingredients

  • 11 pounds pears (Bartlett or other firm varieties)
  • 6 ½ cups water
  • ¾ cup sugar (optional)
  • 4 tbsp Ascorbic acid or Fruit Fresh in 8 cups of water (optional, for browning prevention)

Instructions

Select Your Pears

  • Choose firm, ripe pears like Bartlett for the best results. Avoid mushy or overripe fruit, as it won’t hold up during canning. Ripe pears should smell sweet and feel firm to the touch.

Wash Your Pears

  • Rinse your pears under warm water, rubbing gently to remove dirt and contaminants.

Prepare Jars and Lids

  • Inspect jars for cracks and chips. Discard any damaged jars.
  • Wash jars in hot, soapy water, then place them in the canner filled with water. Simmer to sterilize and heat-test them.
  • Warm lids in a saucepan of water over low heat to prepare the adhesive.

Peel, Core, and Slice Pears

  • Use a vegetable peeler to remove the pear skins.
  • Cut pears in half lengthwise and scoop out the cores with a melon baller.
  • Slice the pears for tighter packing in jars.
  • To prevent browning, place slices in a solution of 4 tablespoons of Fruit Fresh per 8 cups of water.

Prepare Syrup (Optional)

  • For lightly sweetened pears, dissolve ¾ cup sugar in 6 ½ cups water in a saucepan. Bring to a boil.
  • (Skip this step for water-only canning.)

Boil the Pears

  • Place pear slices in the syrup (or boiling water) and simmer for 5 minutes. This step softens the pears and ensures even processing.

Fill Your Jars

  • Remove hot jars from the canner with the jar lifter.
  • Pack jars tightly with pear slices, leaving ½ inch headspace.
  • Use the canning funnel to pour hot syrup (or water) over pears, maintaining the ½ inch headspace.

Remove Air Bubbles

  • Run a butter knife or bubble remover around the inside edge of each jar to release trapped air bubbles. Adjust the liquid level if necessary.
  • Wipe Rims and Apply Lids
  • Wipe the jar rims clean with a damp paper towel to remove syrup or debris. Place warm lids on the jars and screw on rings until fingertip-tight.

Process Jars

  • Place jars into the canner, ensuring they’re covered with at least 1 inch of water.
  • Bring water to a boil, cover, and process for 20 minutes (adjust for altitude as needed).

Cool the Jars

  • After processing, turn off the heat and remove the canner lid. Let jars sit for 5 minutes, then carefully remove them with the jar lifter. Place jars upright on a towel or cutting board and leave them undisturbed for 24 hours.

Check Seals and Label

  • After 24 hours, remove the rings and check the lids. They should not flex or pop when pressed.
  • Label the sealed jars with the date and contents. Store in a cool, dark place.

Notes

  • Pear Selection: Bartlett pears are ideal, but any firm, ripe pears will work. Avoid mushy or overripe fruit.
  • Browning Prevention: Use ascorbic acid or Fruit Fresh to keep pears looking vibrant.
  • Sugar-Free Option: Skip the syrup and can pears in plain boiling water.
  • Altitude Adjustments: Add 1–5 minutes of processing time based on your elevation.
Tried this recipe?Let us know how it was!
How To Can Pears In A Water Bath Canner
June Gardner

June Gardner

June is a food preservation expert who loves turning her summer garden’s bounty into homemade meals year-round. For her, there’s nothing more satisfying than crafting a winter lasagne with tomato sauce made from plants she nurtured from seed. With a passion for food security, June has mastered water-based canning and uses her advanced dehydrating skills to savor the sweetness of summer, even in winter.