Canning Asian Pears using Tattler Seals and Lids

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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.

 

 

How to Can Pears

I got the water bath canner out, filled it with water and put 9 clean jars in there to be sterilized. I leave the jars in for 10 minutes AFTER the water begins to boil.

 

 

 

I got a large bowl ready to receive the sliced fruit. I didn’t want the fruit turning brown so I crushed 1 tsp of Vitamin C into each gallon of water.

This ascorbic acid will help the pears keep their nice light colour. They went from being sliced to being placed in the bowl of water immediately.

 

 

 

Since these are a low acid fruit, in order to water bath can them, I needed to add lemon juice to each of the jars.

I got a Light Syrup going on the stove by mixing 1 1/2 cups of sugar in 5 3/4 cups of water. Heat this and then drain the Asian Pears from the Vitamin C solution and carefully add them to the Syrup.

Heat them through and then you can add them to your jars (called Hot Pack).

 

 

 

I added the slices and syrup to each of the jars and wiped the rims.

Using Tattler Seals and Lids

 

 

 

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

 

 

 

Put the Tattler sealing ring around the lid as shown in the picture. Place on top of each jar.

 

 

 

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.

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.

We do a lot of canning here every year – here’s how to can cherries. And 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.

 

 

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