Preparation Select full-flavored pears that are crisp and firm, not mealy in texture. Wash, peel and core. Slice medium pears into twelfths, large ones into sixteenths.
Syrup Pack Heat pears in boiling 40 percent syrup for 1 to 2 minutes, depending on size of pieces. Drain and cool.
Pack pears and cover with cold 40 percent syrup. For a better product, add 3/4 teaspoon (2250 mg) ascorbic acid to a quart of cold syrup. Leave headspace. Place a small piece of crumpled water-resistant paper on top to hold the fruit down. Seal and freeze.
For more information, see other unsweetened packs.
This document was extracted 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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