Tuesday, September 20, 2011

Canning Pears

This time of the year is just delicious to me.
The crisp Fall air, the sweet aroma of fading flowers and ripened fruit, and warm days followed by cool evenings that make it easy to fall asleep in our soft beds.
'Tis also the season for canning.

I bought 100# of Red Bartlett pears and have been working away.
I have canned some, dried some, and of course we are eating a few.
I thought I would give a tutorial for those of you who are first time canners.
Let me encourage you!
 It is quite easy and just requires a little of your time, but the results are well worth it!
You'll have fresh, wonderful jars of pears that are healthy and will provide a delicious treat during the Winter!


Before you start, please read THIS.
 The article guides you through setting up, equipment, and the basics of canning.
I always start with a clean surface and use a disinfectant on all of my counter tops.
I usually boil my jars ahead of time and then put them on a cookie sheet in the oven at 170 degrees.
I also have a little pot on the stove with my lids and rings in very hot water.
So, let's get started!


You will need:
Water Bath Canner
Lemon Juice
Large Bowl
Magnetic Wand
Jar Lifter
Clean Rags
7 Quart Jars
Funnel
Slotted Spoon
Small Pot
Large Pot
Butter Knife
Ladle 
Cutting Board
Melon Scoop...opt.




Canned Pears
From Ball Blue Book
~~~~~~~~~~
2-3 pounds of pears per quart jar {about an average 17.5 lbs. for a canner load}        Your pears should still be hard...like an apple.
Sugar 
Water




You will want to start by making a simple syrup for your pears.





      Simple Syrup Proportions
SyrupSugarWaterYield
Light2 cups6 cups7 cups
Medium3 cups6 cups6 1/2 cups
Heavy4 cups6 cups7 cups


I always use a light syrup because I like the naturally sweet flavor of the fruit.
You will want to put the syrup in a medium pot, as we will cook the pears in the syrup for a bit.
Wash your pears, peel, and cut in half.
 Then core them.
This is how I like to do it...
Cut off a small portion at the top and bottom stem, then peel.



 I then make a "V" down the center with a paring knife.
 Some people just use a melon baller to scoop out the center.




Put them is a separate bowl filled with water and a little lemon juice to prevent browning. {4 cups water to 2 TBS. lemon juice}

Place pears in hot syrup to cook until they are hot throughout.
Get your hot jars ready!
You will also want your canner filled half way with hot water.
Pack hot pears in layers in the hot jar using a slotted spoon.
Make sure that there is a 1/2 inch of head space at the top while pressing. When we process, the pears will shrink a little.


Next, use your funnel and ladle in hot syrup over pears, leaving 1/2 inch head space. 
You will then "burp" your little jar of pears.
I know most people recommend using a rubber spatula, but I am a rebel:).
A butter knife works great to just slide down the sides and gently press in against the pears, removing any air bubbles.



Take your wet rag and thoroughly wipe the rim so that it is clean and will seal properly.


Lift a lid out with your magnetic wand and put on top, add ring until snug, and you are ready to put that jar in the canner!


When you have 7 jars prepared,  place them in the water bath canner.
Make sure that the water is at least 1-2 inches above the jars.
This is really important:).




Put the canner lid in place and bring to a boil for 25 minutes. 
If you used pint jars~20 minutes.
I just set a timer!
After processing is complete, remove lid and turn off heat.
Let sit for 5 minutes and the carefully remove with jar lifter.




Let the jars cool on a dish cloth, at least two inches apart. 
You will not remove the rings for 12-24 hours. 
At that point will check for a good seal.
I love to hear my lids popping as they cool.
With the traditional metal lids, a good seal will mean that the top has sunken in and the lid is tight on the rim.
You can store the jars for up to one year.


Enjoy!


~Julia

14 comments:

Amanda said...

This is a great tutorial. Your good with stuff like that.

Makes me eager to go find some pears. We planted 2 pear trees last fall, but it will be a while before we benefit from their fruit.

canned pears are {in my opinion} the best canned fruit. Don't you think?

btw, love the photo of you on the side bar!!!

Whitney said...

I grew up canning and hated it then... now I would love to do it for my own family! This post makes me miss it.. =) I love your blog. It inspires and encourages me!

Gumbo Lily said...

Beautiful pears.
Beautiful jars of pears.
Beautiful zinnias next to beautiful jars of pears.

Well done!
Jody

Cheyenne said...

I love everything about this time of year, too. I love that you've written this out for folks and are so encouraging with it.

Bonnie said...

What a great tutorial. That photo of the red pear just about jumped off the screen. There is nothing better than the sound of that ping...sweet success.

Keri On said...

Beautiful tutorial! Thanks for the information and encouragement!

Kristin said...

Love this tutorial....
We were going to do peaches, but I have been baking with them and my boys have been eating them like crazy.
Maybe next year!
Gorgeous and inspiring photos!
Love, Kristin

Shannon said...

Those pears are beautiful! And they look delicious, too.

Thank you for sharing how to can them. This year is the first year I've tried canning...and so far I've canned a small batch of Cranberry/Pomegranate sauce, two batches of Salsa. And a few weeks ago I made my first batch of Peach Preserves!!!

I am going to keep this tutorial and try this sometime. It still seems a bit daunting...but, the results look well worth it. To think of having fresh pears in the middle of Winter makes me swoon :-)

Carlan said...

What happened to the pressure canner? Chicken out? :) You could do it, Jules! You can do it!:)

Carlan said...

And said friend opens mouth and inserts foot.... hmm, it needed to be washed first. I just remembered that you water bath pears and pressure salsa.... my memory is failing me!:)
How did salsa go, by the way?

Julia said...

Beth...my memory fails me everyday!! I am going to pressure can soon....I want to try your salsa! I did water bath a batch last night and it turned out great:). I might post about it today:). You are such an encouragement!

~Julie

Passionedeco...perchè le case hanno un'anima said...

Dear Julia,

I've found your blog thanks to my dear friend Anne Marie's today post.

I am really happy to be here!
I enjoy your lifestyle and admire you (as well as Anne Marie) so much!

I'm going to visit some more posts now...

Francesca,Italy

MWCasey said...

Thank you for this wonderful post. Your photos are beautiful! I have a question. Once you place the canner lid on the canner, do you start the timer right away (for 25 minutes), or do you wait for it to boil and then start the timer (for 25 minutes)? :)

MWCasey said...

Thank you for this wonderful post. Your photos are beautiful! I have a question. Once you place the canner lid on the canner, do you start the timer right away (for 25 minutes), or do you wait for it to boil and then start the timer (for 25 minutes)? :)

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