Canning Pears

I have not always been a canning fan.

My sisters and I grew up helping my Mom can pears, applesauce, tomatoes, and peaches.  But I dreaded it.  In fact, I once fainted in a toasty kitchen while canning peaches.  While being revived, I vowed to never participate in canning again by choice.  But then I grew up.  (You may or may not know that I turned 30 over the weekend, so lately I DO feel very grown up!)

Over Labor Day, my sister made the journey to Colorado's Palisades orchards.  She returned with boxes of lovely pears and apples for the entire family!  Although I don't eat a lot of fresh pears, I love making baby food from canned pears.  I love throwing canned pears in a blender and having a meal ready to go.

I always worry that I haven't learned everything that I need to learn from my Mother.  So last week when we got together to can pears, I took notes!  So this tutorial is for me...

**Although I am sure there are many ways to can, this is my Mama's style.  I realize there are many new gadgets and methods, but this it the way my Mother has always canned.  And her Mother.  And her Mother's Mother.  So here's to keeping tradition alive!

My sister, Mom, and I formed an assembly line to cut up boxes and boxes of pears. We each took charge of 1 of these tools:

Peeler, coring tool, knife

After hours of peeling, my sister was thrilled to show off all those peelings!  That represents a ton of hard work!

Now it was time to fill those jars...

Along the way, my Mom taught us a very important award-winning trick...

(My Mother won awards at State Fairs for her canned goods!)

Are you ready for this??

The key to a beautiful can of pears:

Take a pear half and tuck your fingers inside its center.  Point the narrow point of the pear down to the bottom of the jar and slip it inside!  The point is that you don't see the insides of the pear halves.


We used a long stick to push all the way around the bottom of the jar to release the air bubbles.  You should see the air bubbles rise up to the top of the surface.  Then we wiped off the outside rim of each jar...

After sanitizing the lids in a skillet full of boiling water, we screwed the lids on.

To seal the cans, we arranged 7 cans of pears in a huge pot of boiling water.  After making sure the jars are covered with water, we put the lid on and timed them for 40 minutes.  One of the most satisfying sounds is hearing the little "pops" that let you know that a jar is sealed!  After 40 minutes, we carefully lifted the jars out of the pot.  (Make sure to take out the middle jar last!)

Of course the best part was spending time with these ladies.  My Mom and sister and I had a BLAST together!

And yes, we do have matching aprons!  :)

Have a great week, friends!

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Comments

  1. I love canning! But only periodically (maybe a couple of sessions every couple of years.) :) This looks like a great tute! And happy birthday, my friend!

  2. I have just started canning this year now that we have a garden and fruit tree’s. I am totally addicted…lol I too remember being in the kitchen watching my Grams, but never had a desire to do it until I move out here. Love your matching aprons…think I need to go buy some pears now from my local farmer…lol

  3. I love canning! I haven’t done it in years though. Mainly because I have no one to do it with. :( LOVE those aprons. :)

  4. I am so glad to see someone who puts the sugar right in the jar instead of making a syrup. That’s how my MIL (and her mom, and her mom, etc.) always did it. So I’ve started doing mine that way, too. SO MUCH EASIER than making the syrup. Much less sticky all over the kitchen. I just did my pears last week, too. And I’m so glad to be done, I really dislike canning pears for some reason. :) Your jars are beautiful!

  5. I have never canned anything. Ever. In fact I’ve only made Plum freezer jam, once. But this tutorial is so great. Step by step for us newbies. I’ve got to hit up the farmers stands and see if they’ve got any good looking pears.
    Where did you guys get your aprons? I love them!

  6. We look so good in those aprons! Good note taking too.

  7. Oh thanks for posting in detail. I canned for the first time this year making watermelon rind preserves and pickles and was kind of lost. It’s not something that my mom did when I was growing up so I checked a lot of books out from the library.

  8. I am not good at canning, but I love it! I just made jelly for the first time last week – one lesson learned – more pectin is required for jelly than it is for jam, so I have some rather jiggly jelly. Pickyourown.org is my go-to spot for all things canning. Great post! Thanks! And happy birthday – btw – you are SO young. Ah, 30, maybe if I concentrate really hard, I might be able to remember it.

  9. Hope you had a great birthday! I loved turning 30–it was actually kind of nice feeling a little older–like maybe people would take me more seriously and I was old enough to have 3 kids :) The pears look great!

  10. Happy 30th! Perfect timing on this tute – Our Stake just delivered 40# cases of pears this week! I have NO idea what to do with all these pears!!! LOL I think we’ll definitely can some!

  11. I used your tut today and it make canning my pears so much easier. If it wasn’t for the peeling and slicing it would have been delightful. Thanks for the great tut.
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  12. Diane L says:

    What size jar are you using? Or do you just add 1/2 sugar to what ever size jar you want to use?

  13. Yes, what size jars (how many pear halves) per 1/2 cup sugar? Thank you for tutorial, I’ve been wanting to learn to can fruit lately!

  14. Cheryel Lemley-McRoy says:

    Next time pack all those peelings into gallon jars aand fill with 1/2 and 1/2 vodka and sugar. cover and wait 3 months. Pear liquor!

  15. you can make a beautiful jelly with all those peelings and cores, And my grandma canned the same way with the sugar in the jar and used a tea kettle to fill with water ,,you can also add food color or kool aid to make rainbow pears

  16. It is much easer to sterlize jars and lids at the same time in the oven on a large cookie sheet with a few cups of water at about 215 degrees.

Trackbacks

  1. […] will be done slightly different. I’ve found a few other ideas that may be fun to try (like this and this). Thankfully, there is no shortage of pears at my parents orchard and they’re coming […]

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