Pears, Halved — NCHFP
Tested NCHFP hot-pack directions for home canning ripe pear halves.
Ingredients
- 17 1/2 lb ripe mature pears average for a 7-quart canner load
- water, apple juice, white grape juice, or very light, light, or medium syrup for packing fruit
- ascorbic acid solution to prevent discoloration
Equipment
- Boiling-water canner
Directions
- Wash and peel pears. Cut lengthwise in halves and remove cores. Hold prepared pears in ascorbic acid solution to prevent discoloration.
- Boil drained pears 5 minutes in syrup, apple juice, white grape juice, or water. Raw packs make poor-quality pears.
- Fill jars with hot pears and cooking liquid, leaving 1/2-inch headspace.
- Boiling-water process pints 20/25/30/35 minutes and quarts 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. Hot pack is recommended. NCHFP notes that pressure canning can cause pink discoloration in pears, so boiling-water canning is the better quality option. Adapted from USDA Complete Guide to Home Canning, revised 2015.
Exact source: https://nchfp.uga.edu/how/can/canning-fruits-and-fruit-products/pears-halved/