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
|Table 1. Recommended
process time for Asian Pears, halved or sliced
in a boiling-water canner.
||Process Time at Altitudes of|
|Style of Pack
||0 - 1,000 ft
||1,001 - 3,000 ft
||3,001 - 6,000 ft
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.
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