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  • Canning Pears
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  • 2 to 3 pounds Pears per quart sugar water HOT PACK--Wash Pears; drain. Cut into quarters or halves; core and peel. Treat to prevent darkening. make a light syrup; keep syrup hot. Drain Pears. Cook Pears one layer at a time in syrup 5 to 6 minutes or until hot throughout. Pack hot Pears into hot jars, leaving 1/2 inch headspace. ladle hot syrup over Pears, leaving 1/2 inch headspace. Remove air bubbles. Adjust two-piece caps. process pints 20 minutes, quarts 25 minutes, in a boiling-water canner.
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abstract
  • 2 to 3 pounds Pears per quart sugar water HOT PACK--Wash Pears; drain. Cut into quarters or halves; core and peel. Treat to prevent darkening. make a light syrup; keep syrup hot. Drain Pears. Cook Pears one layer at a time in syrup 5 to 6 minutes or until hot throughout. Pack hot Pears into hot jars, leaving 1/2 inch headspace. ladle hot syrup over Pears, leaving 1/2 inch headspace. Remove air bubbles. Adjust two-piece caps. process pints 20 minutes, quarts 25 minutes, in a boiling-water canner.