Thursday, October 13, 2011


  I just completed my round of pear canning. Canning pears is very much like canning peaches (see my post here). There is just a couple differences:

After blanching the pears and removing the skins, cut them in half. Use a melon-baller to remove the seed and stem section that runs the length of the inside.

Can pears in a light syrup rather than a medium one, like you do with peaches. The syrup is 2 cups sugar, 4 cups water and will fill about 3 quarts.

Follow the remainder of my instructions for canning peaches when doing your pears.

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