Important: All home canned Asian Pears must be acidified before canning in a boiling water canner to make them safe from the microorganism that causes botulism.
Quantity: An average of 17-19 pounds is needed per canner load of 7 quarts; an average of 11-13 pounds is needed per canner load of 9 pints.
Quality: Choose ripe, mature fruit of ideal quality for eating fresh or cooking.
Procedure: Wash and peel pears. Cut in halves and remove cores. Slice, if desired. To prevent discoloration, keep pears in an ascorbic acid solution. Prepare a very light, light, or medium syrup or pack pears in apple juice, white grape juice, or water.
Hot Pack - Boil drained pears 5 minutes in syrup, juice or water. Pack hot fruit into hot jars and cover with boiling cooking liquid, leaving ½-inch headspace. Add 1 tablespoon bottled lemon juice per pint jar or 2 tablespoons per quart jar. Remove air bubbles; readjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process. Processing directions for canning Asian pears in a boiling water canner are given in Table 1.
|Table 1. Recommended process time for Asian Pears, halved or sliced in a boiling-water canner.|
|Process Time at Altitudes of|
|Style of Pack||Jar Size||0 - 1,000 ft||1,001 - 3,000 ft||3,001 - 6,000 ft||Above 6,000|
This document was adapted from "Preserving Foods - Asian Pears," Oregon State University Extension Service publication No. SP 50-694. Reprinted February 2013. http://extension.oregonstate.edu/fch/sites/default/files/documents/sp_50_694_preservingasianpears.pdf, accessed September 17, 2014. The acidification procedure for borderline low-acid Asian pears was developed in their laboratories.