Canning Pears in Syrup, Quart Jars
- Details
- Published on March 08 2011
- Written by David Blackburn (All Rights Reserved)
Pears are easy to can at home using this recipe. Pears may not be cold packed, but must boiled in their syrup and hot packed.
Remember to follow food safety instructions and select blemish free fruit. We always prefer organic fruit without pesticides. We add lemon juice to most recipes to help protect the color.
Also see Canning Pears in Syrup, Pint Jars.
| Ingredients |
Per Quart (16 oz.) Jar |
6 Quarts |
8 Quarts | 10 Quarts | 12 Quarts |
| Pears | 2-1/2 lbs. | 15 lbs. | 20 lbs. | 25 lbs. | 30 lbs. |
| Suggested Syrup - see chart below | Light or Medium | Light or Medium | Light or Medium | Light or Medium | Light or Medium |
| Lemon Juice (optional for color) | 2 Tbsps. | 3/4 cup | 1 cup | 1-1/4 cups | 1-1/2 cups |
| 1 Quart | 6 Quarts | 8 Quarts | 10 Quarts | 12 Quarts | |
| Very Light Syrup |
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| Water | 1-1/2 cups | 9 cups | 12 cups | 15 cups | 18 cups |
| Sugar (sugar content 10%) | 1/4 cup | 1-1/2 cups | 2 cups | 2-1/2 cups | 3 cups |
| Light Syrup |
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| Water | 1-3/8 cups | 8-1/4 cups | 11 cups | 13-3/4 cups | 17-1/2 cups |
| Sugar (sugar content 20%) | 3/8 cup | 2 cups | 3 cups | 3-3/4 cups | 4-1/2 cups |
| Medium Syrup |
|||||
| Water | 1-1/4 cups | 7-1/2 cups | 10 cups | 12-1/2 cups | 15 cups |
| Sugar (sugar content 30%) | 1/2 cup | 3 cups | 4 cups | 5 cups | 6 cups |
| Heavy Syrup |
|||||
| Water | 1-1/4 cups | 6-3/4 cups | 9 cups | 11-1/4 cups | 13-1/2 cups |
| Sugar (sugar content 40%) | 5/8 cup | 4-1/2 cups | 6 cups | 7-1/2 cups | 9 cups |
| Very Heavy Syrup | |||||
| Water | 1 cup | 6 cups | 8 cups | 10 cups | 12 cups |
| Sugar (sugar content 50%) | 1 cup | 6 cups | 8 cups | 10 cups | 12 cups |
Yields may vary slightly.
- Wash, peel, halve and core fruiit, placing fruit in an ascorbic acid solution (1 Teaspoon ascorbic acid or 3000 mg well-crushed Vitamin C Tables per gallon of water) to avoid browning until ready to boil.
- Select desired syrup strength and prepare syrup by combining water and sugar in a pan, and then heat slowly and boil lightly until the sugar is completely dissolved.
- Boil fruit in syrup for five minutes.
- Canning using hot pack method with 1/2" of headspace.
- Pour lemon juice over the fruit.
- Pour hot syrup over fruit.
- Processing with a Water Bath for 20 minutes for quarts, at 212 degrees, or Processing in a Pressure Canner for 10 minutes for quarts, at 6 pounds, or 5 pounds for a weighted gauge.
- For elevations above 1,000 foot level see Altitude Time Adjustments.
- After processing, place the jars on a towel, separated by 1" to cool.
- Labeling and Storing
This recipe is adapted from the U.S. Department of Agriculture's Complete Guide to Home Canning and Preserving.
Equipment Needed:
- Waterbath canner
- Lifting tool
- Canning funnel
- Large stove-top pot
- *Jars and lids
- Clean Cloth Towels
- Paper towels
- *See manufacturer's instructions
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Video 2: Home Canning Fruit, Home Canning Pie Filling The second step in learning to can at home continues with the use of a waterbath canner. You will learn to home can fruit in syrup or to can fruit pie filling. |
Canning Pears in Syrup|Pint Jars|Quart Jars