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.

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

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.

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.

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.)

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

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.

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.

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).

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.

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.