Pears are in season here in Ontario so I spent some time canning them to enjoy later during the winter months. Canning is not hard, but it does take some time. It is time well spent, though, and you will thank yourself in February when you are feasting on the succulent fruits of the summer.
- 10-12 lbs pears = 4 1L (1 quart) jars
- lemon juice
First, get your jars sterilized (or sterilizing) in boiling water or the dishwasher. Since you will need to process the pears in boiling water, it makes sense to sterilize them first in your canning pot.
Then, you need to make some syrup for the pears. Light or medium syrups are perfect for pears. Combine the sugar and water, bring to bubbling, then keep warm over low heat while you prepare the pears (i.e. don't let it boil down).
LIGHT = 2.25 cups sugar + 5.25 cups water
MEDIUM = 3.25 cups sugar + 5 cups water
Peel the pears and remove stem and blossom ends.