Canned Pears
Fresh pears can be preserved without added sugar using this method for home canning.
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Instructions
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Start boiling water for the canning bath and prepare acidulated water by combining water with white vinegar or lemon juice.
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Trim pear stems and bottoms, peel, halve, and core; immediately place prepared fruit into the acidulated water.
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Chop the pears into slices or chunks, return them to the acidulated water, then drain.
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Bring syrup, juice, or water to a boil in a large pot, add the pears, and simmer for 2 minutes.
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Prepare hot canning jars; fill with very hot water, then empty just before filling with fruit.
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Using a slotted spoon, transfer pears to hot jars, leaving 3/4-inch headspace and packing tightly.
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Ladle hot liquid over the pears, ensuring 1/2-inch headspace. Wipe jar rims and secure lids.
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Process jars in the boiling water bath for 20 minutes for pints or 25 minutes for quarts.
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Once cooled, store the canned pears.