Preparing and Canning Pickled Fruits
- 2 quarts (8 cups) sugar
- 1 quart (4 cups) white vinegar (5%)
- 1 pint (2 cups) water
- 8 cinnamon sticks (2-inch pieces)
- 2 tablespoons whole cloves
- 2 tablespoons whole allspice
- 8 pounds (4-5 quarts) Seckel pears or other pickling pear
Yield: About 7 or 8 pint jars
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: Combine sugar, vinegar, water and cinnamon
sticks; add cloves and allspice that are tied in a clean, thin, white
cloth. Bring mixture to a boil and simmer, covered, about 30 minutes.
Wash pears, remove skins, and all of blossom end; the stems may be left
on if desired. If pears are large, halve or quarter. To prevent peeled
pears from darkening during preparation, immediately after peeling, put
them into a cold solution containing ½ teaspoon ascorbic acid per
2 quarts water. Drain pears just before using.
Add drained pears to the hot syrup, bring to a boil, lower heat and continue
simmering for another 20 to 25 minutes.
Pack hot pears into hot pint jars; add one 2-inch piece cinnamon stick
per jar. Cover pears with boiling syrup, leaving ½-inch headspace
and making sure pears are covered by the syrup. Remove air bubbles and
adjust headspace if needed. Wipe rims of jars with a dampened clean paper
towel; adjust two-piece metal canning lids. Process in a Boiling
|Table 1. Recommended
process time for Pear Pickles in a boiling-water
||Process Time at Altitudes of
|Style of Pack
||0 - 1,000 ft
||1,001 - 3,000 ft
||3,001 - 6,000 ft
||Above 6,000 ft
This document was adapted from "So Easy to Preserve", 5th ed.
2006. Bulletin 989, Cooperative Extension Service, The University of Georgia,
Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D.,
Extension Foods Specialists.
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