Canned Honey Spiced Pears Recipes

HOW TO CAN PEARS + SPICED PEAR CANNING RECIPE

Steps:

• Prepare your water bath canner (fill with water deep enough to cover the jars, place the wrack in it, and begin heating the water). Wash jars in hot soapy water, rinse, and place on a folded towel near the hot syrup and stove top.
• Peel pears by hand or using my super easy blanching method of 15 seconds in hot water, plunge into warm water, and peel. Keep peeled pears in a solution of lemon water (about 1/4 cup for a large bowl) to keep from turning brown.
• In a large stainless steel pot mix 5 and 3/4 cup water with 1 and 1/2 cups sugar, stir until sugar is dissolved and heat over medium low heat to almost a boil. Place the pears into the hot syrup in a single layer and let heat through for about 5 minutes.
• Fill your jar with 2 four inch cinnamon sticks & spices if using (wide mouth is the easiest to use for packing) then fill with the hot pear using a slotted spoon to a generous 1/2 inch head space. Then using a ladle and canning funnel, pour the hot syrup over the pears to a 1/2 inch head space. Remove air bubbles and double check your head spaced, adding more syrup if needed.
• Wipe the rim of the jar clean and place on lid and band. Tighten down to finger tip tight and place jar in the water bath canner.
• When you've filled the canner, make sure the surface of the water is at least 1 to 2 inches over the top of the jars and bring to a hard boil. Start the processing time after the water has reached a full boil and process 20 minutes for pints and 25 minutes for quarts.*
• *Note: if you're 1,000 feet above sea level, increase processing time by 5 minutes.
• When jars have processed, turn off the heat and remove canner lid and leave jars in the canner for 5 minutes. Then remove jars onto a folded towel in a draft free area and let cool for 24 hours.

CANNED HONEY SPICED PEARS PRESERVES

Steps:

• 1. Prepare jars and lids.
• 2. Combine sugar, honey, vinegar and water in a large sauce pot. Tie spices together in a cheesecloth bag and place in sauce pot. Bring to a boil, stirring frequently to dissolve sugar. Reduce heat; cover; simmer ten min..
• 3. Place pears in syrup and bring to a boil. Reduce heat. Cook pears on low for 3 hrs will turn bright orange when finished.
• 4. Remove spice bag. Pack pears into hot jars, leaving 1/2" headspace. Ladle syrup over jars leaving 1/2" headspace. Remove air bubbles using a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly, just until a point of resistance is met - fingertip tight.
• 5. Process 10 minutes in a boiling water canner. Yield: about five pint jars.
• 6. Note: To prevent pears from browning, treat peeled pears with Fruit-Fresh Fruit Protector.