Homemade Canned Pears in Syrup

These canned pears are hot-packed in a light syrup and processed in a boiling-water canner for an easy way to preserve fresh pears. This recipe makes 4 pint jars, with options for using very light, light, or medium syrup, or canning the pears in apple juice, white grape juice, or water.

I make canned pears every fall when the pears start ripening faster than we can eat them. The biggest thing I've learned is to start with pears that are ripe but still firm. If they're already soft, they'll get much softer during processing and won't hold their shape nearly as well.

I often make these alongside my canned applesauce or canned peaches since they all use a boiling-water canner.

Ingredients You'll Need

You only need a few simple ingredients to make home-canned pears.

• Pears. You'll need about 5 pounds of ripe but firm pears for 4 pint jars. I recommend Bartlett, Anjou, or Bosc. Pears are ready to can when they give slightly when gently pressed near the stem but are still firm overall. Don't use overripe pears because they can become very soft during processing. Important: This recipe is for regular European pears. Asian pears require additional acidification before canning; I've included the amounts in the FAQ below.
• Browning solution. I keep the peeled pears submerged in a bowl with 4 cups of cold water mixed with 3 tablespoons of bottled lemon juice while I'm working. This prevents them from turning brown before I get them into the jars. You can also use Fruit-Fresh or an ascorbic acid solution prepared according to the package directions. The browning solution isn't added to the jars.
• Sugar and water. I use 3 cups of water and ¾ cup of granulated sugar to make a light syrup for this small batch. Sugar isn't required for safe canning, so you can use a different syrup strength, apple juice, white grape juice, or plain water instead.

A complete list of ingredients and amounts is in the printable recipe card below.

How to Can Pears

Prepare the Canner and Jars

Fill a boiling-water canner with enough water to cover the filled jars by at least 1 inch. Start heating the water while you prepare the pears.

Wash the jars, lids, and bands in hot, soapy water and rinse well. Keep the jars hot until you're ready to fill them. I either keep mine in hot water or run them through the dishwasher and leave them inside until I need them.

Peel and Core the Pears

Wash and peel the pears. Cut them in half lengthwise, then use a spoon or melon baller to scoop out the cores. Trim off the stems and blossom ends.

Place each prepared pear half directly into the browning solution as you work. Keeping them submerged makes a noticeable difference in preventing discoloration.

Make the Light Syrup

Combine 3 cups of water and ¾ cup of granulated sugar in a large pot. Heat over medium-high heat, stirring until the sugar dissolves, then bring the syrup to a boil.

Hot Pack the Pears

Drain the pears well and add them to the boiling syrup. Return everything to a boil, then boil gently for 5 minutes.

Hot packing is the preferred method for pears and produces better-quality canned fruit than raw packing.

Fill the Jars

Using a slotted spoon, pack the hot pear halves into hot pint jars, placing them cavity side down if possible.

Ladle the hot syrup over the pears, leaving ½ inch of headspace. Run a bubble remover or thin spatula around the inside of each jar to release trapped air bubbles, then check the headspace again and adjust it to ½ inch if needed.

Apply the Lids

Wipe the rims of the jars clean with a damp cloth. Center a lid on each jar, then screw on the bands until fingertip-tight. Don't overtighten the bands.

Process the Pears

Place the filled jars in the boiling-water canner. The jars should be covered by at least 1 inch of water.

Cover the canner and bring the water to a full rolling boil. Once the water is boiling, start the processing time.

For pint jars, process according to your elevation:

• 0-1,000 feet: 20 minutes
• 1,001-3,000 feet: 25 minutes
• 3,001-6,000 feet: 30 minutes
• Above 6,000 feet: 35 minutes

If you're using quart jars, I've included the processing times in the FAQ and recipe card below.

Cool and Check the Seals

When the processing time is complete, turn off the heat and remove the canner lid. Wait 5 minutes, then lift each jar straight up with a jar lifter and place it on a kitchen towel or cooling rack.

Leave space between the jars and let them cool undisturbed for 12-24 hours. Don't tighten the bands or press down on the lids while they're cooling.

Once completely cool, check each seal. The center of the lid should be slightly concave and shouldn't flex when pressed.

Remove the bands, wipe down the jars, label them with the date, and store them in a cool, dark, dry place.

Syrup Options

You don't have to use the same syrup strength I do. Sugar helps the pears maintain their flavor, color, and texture, but it isn't required for safe canning.

These amounts make enough syrup for approximately a full 9-pint canner load. The printable recipe card uses 3 cups of water and ¾ cup of sugar for my smaller 4-pint batch.

Storage

• Sealed jars: Store in a cool, dark, dry place. For best quality, use within one year.
• Opened jars: Refrigerate and use within one week.
• Unsealed jars: If you discover an unsealed jar within 24 hours, refrigerate it and use it within a week, freeze it, or properly reprocess it within 24 hours.
• Before using: Always inspect home-canned food before eating it. Don't taste food from a jar with a failed seal or other signs of spoilage, such as leaking, bulging, spurting liquid, mold, or an unusual odor. When in doubt, discard it.