Pears, Asian — NCHFP
Tested NCHFP acidified hot-pack boiling-water canning directions for Asian pears.
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.
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Recipe Notes
Safety status: tested. Asian pears must be acidified with bottled lemon juice exactly as directed to make boiling-water canning safe.
Exact source: https://nchfp.uga.edu/how/can/canning-fruits-and-fruit-products/pears-asian/