Processing method: Water Bathing
Processing time:Process for 25 minutes (Pints), 30 minutes for Quarts, (adjust for altitude)
- 1,001- 3,000 ft. - add 5 minutes
- 3,001- 6,000 ft. - add 10 minutes
- 6,001- 8,000 ft. - add 15 minutes
- 8,001-10,000 ft. - add 20 minutes
- 5 to 6 pounds of pears (Bartlett is reccomended)
- lemon juice or citric acid
- 2 cups sugar
- 2 quarts water
- (Spices) 2 star anise, 4 cardamom pods, 1 stick cinnamon
Shout out to all the pear! It is generally agreed that Bartlett is the best for canning but at the end of the day, you can use any kind of ripe pear. First you should peel, core, and quarter your pears.
- Acidify a large bowl of cold water with lemon juice or citric acid, then add your quartered pears to the bowl to help prevent discoloration.
In a large stock pot, add sugar, water, and spices. Bring to a boil.
Next transfer your pear quarters from the lemon solution to the syrup (sugar water) and let the water boil again (cook for 5 minutes).
Get your hot/sterilized jars and pack them with pears. Top off with remaining syrup leaving ½ inch of headspace. Wipe your rims clean and put on your Denali lids fingertip tight.
Process jars in a water bath for 20 minutes. Remove the jars, let cool for 12-24 hours, and check the seals. Store away in a cool dark location.
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