As slices, plan for 1 1/4 pounds per pint (or 2 to 3 pears). When canning in pints, you’ll fit just a smidge over a pound of pears per jar (especially in halves). Plan on 2 1/2 to 3 pounds sliced, or 5-7 pears. If sliced, you’ll need a bit more to fill a quart since they pack a bit better. The ones we grow here in Vermont are often on the small side, meaning it’s 6-7 pears per jar left as halves. A quart jar requires roughly 2 1/2 pounds of pears, which is roughly 5 whole average-sized pears. It takes a surprising amount of pears to fill a canning jar.
Here’s a primer on canning Asian pears, which come out wonderfully, but just require a bit of lemon juice for safe canning.Ĭanning Asian pears is a different process than standard pears and requires added acidity. Most European pear variety can be canned using this process, but be aware that Asian pear varieties are less acidic and need special consideration for canning (added acidity to the canning water). Thus far, I’ve always canned bartlett and they don’t disappoint.) (We also grow golden spice, ure, parker, and Cabot pears but I haven’t harvested enough of any of those varieties that they made it into the canning kitchen. If you happen to have a unique variety as a backyard tree, do a bit of research to determine if they’re good “canning pears” or if they’re better for sauce and pear butter. They’re firm enough to hold up to cooking (without turning into bear sauce), but they’re soft enough that their texture before and after canning is pretty similar.īosc and seckel pears are also great for canning. Most people say that Bartlett pears are the very best for canning…and I agree with them. She’ll pop them open and eats them right out of the jar all winter long. I make home-canned pears in both pints and quarts, the quarts for my baking, and the pints for my daughter. It’s a beautiful presentation, and exceptionally delicious. I really love making a pear version of the famous New York Times Plum Torte, taking canned pear halves out of the jar and nestling them right into the batter.
Home-canned pears maintain their flavor and texture better than just about any other fruit. While they’re amazing in season, most varieties just don’t store well in the refrigerator or root cellar.Ĭanning pears is the perfect way to capture pears at the peak of ripeness. Sure, they ripen in the fall alongside all the hearty storage crops, but they’re usually short-lived. That’s definitly an exaggeration, but in truth, peak pear ripeness lasts a few days at best. There’s a famous quote from Ralph Waldo Emmerson that says, “There are only 10 minutes in the life of a pear when it’s perfect to eat.” It’s perfectly fine to can them with or without sugar, and in halves or slices based on your needs. Canning pears is a simple way to preserve pears for year-round use.
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