The advantage of fruit trees is that when they bear fruit, they actually bear fruit. One day you look longingly at the tree, the next day you can't keep up with the boxes of fruit it bears. Of all the things you can can, pears are eaten the quickest. There are a thousand reasons for canning, but after all that hard work, there's nothing better than opening a jar of "fresh" fruit on a cold and snowy January evening. If you like the idea of having home-canned pears on your shelf, read on to learn the best ways to can pears.
Which is the best pear for canning
It is generally agreed that Bartlett pears are best for canning. Ultimately, you can use any ripe pear. Asian pears are safe to can, but require a separate process to acidify them before canning.
Can you preserve pears without sugar?
Of course you can! Traditionally, soooo much sugar is recommended for canned pears, and that's all you can say no to. Aside from that, sugar is used in canning for flavor, shelf life, and color. Sweet foods generally taste better, last longer, and the color of the food stays bright and fresh. Pears have enough natural sugar andneed when cookingno sweetener. However, your final product may look slightly different and have a shorter shelf life. Modify an official canning recipe at your own discretion. Plan to consume the finished product within 9-12 months.
Use honey or fruit juice for preservation
Please note that when using raw honey, all of its beneficial properties are destroyed during heating. It is cheaper to use regular honey for preserving.For preservingof pears with juice, you will need 1.5kg of juice per 1.8kg of pears if using a hot pack method. Frozen, concentrated apple or white grape juice is a good and easy substitute for refined sugar syrup. Use one can of thawed concentrate mixed with three cans of water.
Ingredients:
2.3 to 2.7 kg Bartlett pears
1 teaspoon lemon juice or 1/2 teaspoon citric acid
400 g sugar (alternatively honey)
7.5 kg of water
2 whole star anise pods
4 cardamom pods
1 stick cinnamon
Special equipment:
60kg stock pot
Steamer insert (that fits into the pot)
12 to 15 kg preserving jars
New lids for preserving jars
Einmachzange
Procedure:
- Prepare the canning equipment: Place a large stock pot with a rack at the bottom (you can use a steaming rack) to keep the jars from touching the bottom of the pot. Pour enough hot water to cover the jars by at least an inch and place on the stove to bring to a boil.
- Wash the lids in hot, soapy water. While the water is boiling, continue with the recipe.
- Prepare the pears: peel, core and quarterthe pears. Place them in a bowl of cold water acidified with lemon juice or citric acid (you can also use the contents of a vitamin C capsule) to prevent the pears from discoloring due to oxidation.
- Bring the water with the sugar and spices to the boil: Put the sugar, water and spices in a large pot (5 or 6 liters). Bring to a boil.
- Add the pears: Add the pear quarters from the lemon solution to the boiling sugar water. Bring to the boil again and cook for 5 minutes.
- Fill the jars with the pears: Remove the jars from the water bath using tongs. Pour the water in the jars back into the saucepan.
- Fill the pears into the mason jars. Pour the remaining syrup over the pears to cover them, leaving 1/2 inch of space at the top of the jars. Wipe the edges with a paper towel. Place the lids on and screw the bands tight with your fingertips.
- Process in a water bath: Place the filled jars back in the water bath so that the water covers them by at least one centimeter. Bring to a boil and process for 20 minutes.
- Remove from the water bath and place on a clean kitchen towel on the work surface. Allow to cool.
- Sealed jars have a shelf life of at least 1 year at room temperature, so they should be used within 12 months.
