Safety classification
Tested
Testing authority: National Center for Home Food Preservation (University of Georgia / USDA-derived guidance)
Safety reviewed: 09/13/2026
Processing details
Source & provenance
Safety classification: Tested recipe from NCHFP.
Safety summary
Add 1 tablespoon bottled lemon juice per pint or 2 tablespoons per quart. Do not omit or reduce the acid.
Processing details
- Method
- Boiling Water
- Pack style
- Hot
- Jar sizes
- Pint or Quart Jars
- Headspace
- 1/2 inch
- Processing time
- Pints 20/25/30/35 and quarts 25/30/35/40 minutes at 0–1,000/1,001–3,000/3,001–6,000/above 6,000 ft.
Tested source
Safety status: Tested authoritative recipe. Follow the National Center for Home Food Preservation source exactly.
Canning timeline
- Prepare jars and a boiling-water canner.
- Peel, halve, core, prevent darkening, boil 5 minutes in the selected liquid, and acidify every jar.
- Fill pints or quarts, leaving 1/2 inch headspace.
- Pints 20/25/30/35 and quarts 25/30/35/40 minutes at 0–1,000/1,001–3,000/3,001–6,000/above 6,000 ft.
- Cool undisturbed 12 to 24 hours and check seals.
Equipment
Boiling-water canner, appropriate nonreactive cookware and preparation tools, jar lifter, and pints or quarts.
Visual method guide
- Prepare: Use exact ingredients and source-specific preparation.
- Pack: Hot pack; maintain 1/2 inch headspace.
- Process: Keep jars covered by boiling water and use the altitude schedule.
- Cool: Leave jars upright and undisturbed.
Safety essentials
Add 1 tablespoon bottled lemon juice per pint or 2 tablespoons per quart. Do not omit or reduce the acid.
About this recipe
Pears, Asian is a tested NCHFP boiling-water home-canning recipe using hot pack.
Before you begin
- Method
- Boiling-water
canning - Pack
- Hot pack
- Jar size
- Pints or quarts
- Headspace
- 1/2 inch
Altitude and processing schedule
Pints 20/25/30/35 and quarts 25/30/35/40 minutes at 0–1,000/1,001–3,000/3,001–6,000/above 6,000 ft.
Affiliate disclosure: This recipe may contain affiliate links to
Pears, Asian — NCHFP
Ingredients
- 17–19 lb ripe mature Asian pears average for a 7-quart canner load
- very light, light, or medium syrup; apple juice, white grape juice, or water
- 1 tbsp bottled lemon juice per pint jar; use 2 tbsp per quart
- ascorbic acid solution to prevent discoloration
Equipment
- Boiling-water canner
Directions
- Wash and peel pears. Halve and core; slice if desired. Hold prepared pears in ascorbic acid solution.
- Boil drained pears 5 minutes in syrup, juice, or water.
- Pack hot fruit into hot jars and cover with boiling cooking liquid, leaving 1/2-inch headspace. Add 1 tablespoon bottled lemon juice per pint or 2 tablespoons per quart. Remove bubbles, readjust headspace, wipe rims, and apply lids.
- Process hot-pack pints for 20/25/30/35 minutes and quarts for 25/30/35/40 minutes at 0–1,000/1,001–3,000/3,001–6,000/above 6,000 ft.
Recipe Notes
Private Notes
Questions or results?
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Tried this recipe?
Share your results how it turned out.Serving suggestions
Serve or use this preserved product according to its texture and flavor after opening; refrigerate leftovers.
Frequently asked questions
Can I change the recipe?
Only make changes expressly permitted by NCHFP. Add 1 tablespoon bottled lemon juice per pint or 2 tablespoons per quart. Do not omit or reduce the acid.
What if a jar does not seal?
Refrigerate promptly, or reprocess within 24 hours with a new lid and the complete tested process when permitted.
How this recipe compares
Unlike standard pears, Asian pears require measured bottled lemon juice in every jar.
Troubleshooting
Measure acid into each jar and retain the 5-minute hot-pack boil.
Discard jars showing leakage, bulging, spurting, mold, or other spoilage. Never taste to determine safety.
Source & provenance
Garden planning for this recipe
Plant, space, variety, zone, and timing estimates live on dedicated ingredient pages:
Typical canning season
Season: Summer, Fall
Months: August, September, October
How much of the main ingredient should I grow?
25–50 lb of Tree fruit per person per year
This is an annual planning range that includes preserving and typical fresh use. Plant, row-foot, and square-foot estimates are shown only when compatible cited yield or spacing data is available.
Garden yields vary by cultivar, climate, soil, pests, and care. Always measure the exact prepared ingredient amount required by the tested canning recipe.