Preserved Pears

Set up the canning equipment: Set up a large (12-quart if you are using pint jars, 16-quart if you are using quart jars) stock pot with a rack at the bottom (we use a steaming rack) so that the jars don't touch the bottom of the pan. Fill with enough hot water to cover the jars by at least 1 inch and put on the stove to bring to a boil. Wash the lids in hot, soapy water. While the water is heating, proceed with the recipe.

Prepare the pears: Peel, core, and quarter the pears. Add them to a bowl of cold water that has been acidified with lemon juice or citric acid (you can even use the contents of a vitamin C capsule), to help prevent discoloration of the pears from oxidation.

Boil the water with sugar and spices: In a large (5 or 6 quart) pot, add the sugar, water, and spices. Bring to a boil.

Add the pears: Transfer the pear quarters from their lemon solution to the boiling sugar water. Let come to a boil again and cook for 5 minutes.

Pack the jars with the pears: Using canning tongs, remove the jars from the water bath. Pour the water inside them back into the stock pot. Pack your canning jars with the pears. Pour the remaining syrup over the pears to cover, leaving 1/2 inch of headroom from the tops of the jars. Wipe the rims with a paper towel. Put on the lids and screw the bands on fingertip-tight.

Process in the water bath: Lower the filled jars back into the water bath, making sure the water covers them by at least 1 inch. Bring to a full rolling boil and process for 20 minutes Remove from the water bath and set on a clean kitchen towel on the counter. Let cool. Sealed jars will keep at room temperature at least 1 year, but are best consumed within 12 months. Did you love the recipe? Give us some stars and leave a comment below!