These are so delicious and easy to do. They make great snacks anytime for the kids (or for you)! So pick lots of extra pears this fall for this recipe and for one of my favorites- pear applesauce!
Pears in Light Syrup
Makes about 8 (16 oz) pints or 4 (32 oz) quarts
Bartlett pears are considered best for canning. Kieffer pears and similar varieties are satisfactory if properly ripened and cooked in water instead of syrup until almost tender, drained and then packed in jars with a light syrup.
YOU WILL NEED
- 8-12 lb ripe but firm pears (about 24-36 medium)
- 1 batch extra light or light syrup
- 8 pint or 4 quart canning jars with lids
- PREPARE pears by peeling, coring and slicing or halving them. To prevent browning, submerge pears in a mixture of 1/4 cup lemon juice and 4 cups water and drain.
- PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.
- PREPARE syrup. In a large saucepan stainless steel combine 1-1/4 cups granulated sugar and 5-1/2 cups water for extra light or 2-1/4 cups granulated sugar and 5 1/4 cups water for light. Bring to a boil over medium-high heat, stirring until sugar is dissolved. Reduce heat to low and keep warm until needed, taking care not to boil the syrup down.
- WARM pears, over medium-low heat, in syrup until heated through, about 5 minutes.
- PACK hot pears , using a slotted spoon, into hot jars to within a generous 1/2 inch of top of jar. Ladle hot syrup into hot jar to cover pears, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot syrup. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
- PROCESS pint jars in a boiling water canner for 20 minutes and quarts for 25 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.