A simple step-by-step guide on Canning Pears. This simple, easy recipe for preserving pears is ideal for newbies and more experienced centers alike. Recipes include no-salt and low-fat alternatives. This guide provides tips for preparing both fresh and dried pears.
Let’s begin by reviewing the steps involved in preparing home-canned pears. The canning process takes approximately four hours from start to finish. The first step is to remove any pits and gently remove the seeds from the pear using a metal spoon. Next, using a sweetened teaspoon, carefully scoop out the blackhead. You will now want to schedule the next phase of your recipe so that your pears are ready to receive their first dose of air.
The second step is to prepare the main recipe ingredients. We will make a simple syrup from scratch using only freshly cut fruit and no-fat milk for this recipe. For this simple syrup, I prefer to use cinnamon for the flavoring. You should gather all of your supplies and materials for this canning recipe at this point in your preparation.
Next, you will be able to gather together your pieces of fruit and place them in a pot. Place a lid on the pot and bring it to a boil while stirring. Once the mixture begins to simmer, you should be able to remove the lid and carefully pour in the prepared syrup. You may find that you need to heat it up for a few minutes before you are ready to use your homemade preserve pears.
When canning pears, you will find that they can be stored in a variety of different containers. You can use quart-sized jars with a wide mouth funnel or a specially designed canning pips tool to ensure even distribution of your preserves. You must remember to add water to the jar before opening it to keep a closed moisture barrier. When canning pears, you also need to keep them in the dark at all times. Fortunately, wide-mouth canning pips let you quickly open and seal your preserves without stressing out about leaving them in the dark.
One thing to remember about canning recipes for canning pears is that you should read the instructions very carefully. You will find that not all the recipes for canning pears will work well with the particular type of fruit that you choose. Some recipes will require you to heat the canning oils to an appropriate temperature before using them, while others will state that you need to allow the pectin to begin to break down when you add the mixture to your glass jar. If you have any questions regarding how long your mixture should take to begin working or if you need to add water to the mixture before you ever put the lid on the jar, you will want to follow the directions exactly as they are given.
One last point to think about when canning pears are remembering two different types of pears, the Fresh Mollusk (via latipendula) and the Cold Pecan (mormyira cordifolia). The Cold Pecan tends to be one of the more challenging canning fruits because it tends to burst when exposed to high temperatures. When canning cold pecan preserves, you should use a pressure cooker to accelerate the rate at which the peels turn to liquid and then use a cool pressure canner to complete the process. Once the peels have been removed from the canning jar, you should immediately add them to your hot pack syrup mixture.
A final thought to keep in mind when canning pears is that you may not always have access to hot water. In this instance, you will want to use a canning fruit float to save money. These fruit floats have a small opening on the bottom, where you can add the syrup while your water sits in the canning jar. Once the water has dissolved completely, close the lid of the canning jar and place the piece of fruit to float into the water, allowing the syrup to drip into the jar.
