Pear Pickles — NCHFP
A tested NCHFP boiling-water canning recipe for whole or cut spiced pickling pears.
Ingredients
Ingredients
- 8 cups sugar
- 4 cups white vinegar 5% acidity
- 2 cups water
- 8 cinnamon sticks 2-inch pieces
- 2 tbsp whole cloves
- 2 tbsp whole allspice
- 8 lb Seckel pears or another pickling pear
Equipment
- Boiling-water canner
- Canning jars About seven to eight pint jars
Directions
Instructions
- Combine sugar, 5% white vinegar, water, and cinnamon. Tie cloves and allspice in a clean thin cloth, add, bring to a boil, cover, and simmer about 30 minutes.
- Wash and peel pears and remove blossom ends. Stems may remain. Halve or quarter large pears. Hold peeled fruit in 1/2 teaspoon ascorbic acid per 2 quarts water, then drain.
- Add drained pears to hot syrup, bring to a boil, reduce heat, and simmer 20 to 25 minutes.
- Pack hot pears into hot pint jars, adding one 2-inch cinnamon piece per jar. Cover with boiling syrup, leaving 1/2-inch headspace. Remove bubbles, adjust, wipe rims, and apply lids.
- Process pints for 20 minutes at 0–1,000 ft, 25 minutes at 1,001–3,000 ft, 30 minutes at 3,001–6,000 ft, or 35 minutes above 6,000 ft.
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Recipe Notes
Safety status: research-tested NCHFP recipe. Use pickling pears and white vinegar labeled 5% acidity. Follow the four-part altitude schedule. Adapted from So Easy to Preserve, 5th edition, 2006. Source accessed September 12, 2026.
Exact source: https://nchfp.uga.edu/how/pickle/fruit-pickles/pear-pickles/