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How do I? ...Can Fruits

Selecting, Preparing and Canning Fruit

Pears, Asian - Halved or Sliced

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.

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.

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
Hot Pints
Quarts
20 min
25
25
30
30
35
35
40



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.

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