How to Can Asian Pears

Looking for instructions on How to Can Asian Pears? This post is a great place to start if you’re looking for tips on home food preservation!

Once when I was in the grocery store, they were having an awesome sale on Asian Pears. So good of a sale, I just couldn’t pass them up. I had never even heard of Asian Pears, but I knew Graham likes pears so thought I would pick some up and can them so we can use them over Winter.

Asian Pears are a cross between an apple and a pear. They have the shape of a large apple – this variety did. There are apparently about 10 varieties of Asian Pears.

They’re known for their crisp and apple-like texture, with a sweet and floral flavor.

The structure of these fruits makes them great for canning long-term! Here’s some crucial information on how to can Asian pears. If you can’t find them, this recipe also works for varieties like Bartlett, Anjou, or Bosc pears.

How to Can Pears

1. This recipe is simple and easy to follow! Get out the water bath canner, fill it with water and put 9 clean jars in there to be sterilized. Leave the jars in for 10 minutes AFTER the water begins to boil.
2. Remove the peel and slice the pears, then place the sliced fruit in a large bowl. Add 1 teaspoon of Vitamin C for each gallon of water to prevent the fruit from browning. This ascorbic acid will help the pears keep their nice light colour.

   

3. Add lemon juice to each pint jar. Asian pears are a low acid fruit, so you’ll need to add acidity for safe canning.

   

4. Make a light syrup on the stove by mixing 1 1/2 cups of sugar in 5 3/4 cups of plain water. Heat this and then drain the Asian Pears from the Vitamin C solution. Carefully add them to the canning liquid. (Instead of the syrup, you can also can in white grape juice, apple juice, or regular water).
5. Heat them through and then you can add the hot fruit to your jars (this is called Hot Packing).

   

6. Add the slices and syrup to each of the jars and wipe rims of the jars. Leave about 1/2-inch headspace in the jars.

 

How to Use Tattler Seals and Lids

1. Meanwhile, I had put my Tattler reusable canning lids and seals in hot hot water and left them in there for about 10 minutes.

   

2. Put the Tattler sealing ring around the lid as shown in the picture. Place on top of each jar.
3. Now screw the canning jar band on. Make sure to leave the band slightly loose on the jar. You do NOT over tighten Tattler lids before processing – that comes after you remove them from the water bath.

   

4. Now put them into a boiling hot water bath canner and leave them be for 20 minutes. Remove them using canning tongs and set them on a towel on the counter. Keep the jars out of any drafts and leave them there for 24 hours. After that you can wipe the jars down and store in your pantry.

The finished product, after being in the water bath for 20 minutes. As soon as I took them out, I tightened the bands. This is the way the Tattler lids work.

It’s different from the usual seals and lids, but Tattler is unusual! Why? Because you can reuse and reuse and reuse these rings and lids over many years. If you’ve never tried Tattler lids and seals, give them a try.

 

Altitude Adjustments

Keep your altitude in mind when canning–the higher you are, the longer you’ll have to process your pears. The processing time also differs depending on whether you’re packing in a pint jar or a quart jar. (This is important to keep in mind to prevent botulism and other bacteria and to preserve your fruit safely.)

• 0-1,000 ft: 20 minutes (25 for quarts)
• 1,001-3,000 ft: 25 minutes (30 for quarts)
• 3,001-6,000 ft: 30 minutes (35 for quarts)
• Over 6,000 ft: 35 minutes (40 for quarts)

 

More Canning Recipes

• We do a lot of canning here every year – here’s how to can cherries.
• Every fall, I make Graham a couple of batches of sauerkraut, then can that up as well. Here’s how we make our own Sauerkraut and how to can Sauerkraut.
• Got canning questions? Head here to find out general canning guidelines.