Preserve the pear crop by canning some for later use.
When the pear crop is at its best, it's time to preserve some of that fruit for enjoyment throughout the year. The best varieties for preserving are Bartlett and Clapp's Favorite; Keiffer and Winter Nelis are also good. Seckel pears work well for pickled and spiced pear products. A bushel of pears will produce approximately 16 to 25 qts. of preserves or canned pears, depending on the recipe. Using ascorbic acid to prepare the fruit prevents your pears from turning brown due to oxidation. Your preserves will be fresher in appearance and taste.
Instructions
1. Prepare pint or quart jars, lids and screw bands according to the manufacturer's recommendations. Keep them hot until ready to use.
2. Wash, peel and core the pears. Cut them into halves or quarters. Place the pears immediately into a bowl of water containing 1 tsp. of powdered ascorbic acid for each pint of water. Allow them to soak in this mixture while you finish preparing the pears, no longer than 20 minutes. Drain and rinse.
3. Prepare a light syrup by combining 2 cups of sugar with 4 cups of water and bring to a boil. Add the pears and boil for five minutes. You can also use apple or white grape juice instead of syrup if you prefer a lower sugar product.
4. Pack the pears into the prepared jars and cover with the hot syrup or juice. Leave approximately 1/2 inch of empty space at the top of the jar. Run a knife along the inside of the jar to remove air bubbles.
5. Clean the top edge of the jar with a damp cloth and place the lids on the jars. Hand tighten the screw bands.
6. Place the jars in the canner and cover with hot water, covering the jars by at least an inch. Cover and bring to a boil. Begin timing the processing when the water reaches a full boil.
7. Process pint jars for 20 minutes and quarts for 25 minutes at altitudes less than 1,000 feet. Add an additional five minutes for altitudes between 1,000 and 3,000 feet, 10 minutes for altitudes between 3,000 and 6,000 feet, and 15 minutes above 6,000 feet.
8. Turn off the heat when the processing time is finished, and use a jar lifter to remove the jars from the boiling water bath. Place the jars on a dry towel or newspaper to cool.
9. Check the cooled jars for seals after 12 to 24 hours. Press the center of the lid with your finger. A sealed lid will not move. If the button moves up and down, the jar is not sealed. Use any unsealed jars immediately or place in the refrigerator for use in the near future.
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