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How do I?
...Can Fruits
Selecting, Preparing and Canning FruitPears, Asian - Halved or SlicedImportant: 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. Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning. 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.
This document was adapted from "Preserving Foods - Asian Pears," Oregon State University Extension Service publication No. SP 50-694. Revised March 1996. http://osu.orst.edu/dept/ehe/preserve/fruits/50-694.pdf, accessed December 14, 2002. The acidification procedure for borderline low-acid Asian pears was developed in their laboratories. How do I? Can · Freeze · Dry · Cure & Smoke · Ferment · Pickle · Make Jam & Jelly · Store Home · Publications · Search · Seasonal Tips · Info Request · Multimedia · FAQs · Contact · Links |
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