Canned Pear Halves

Ingredients

• 11 lb (5 kg) ripe mature pears for about 9 pints, or 17 1/2 lb (7.9 kg) for about 7 quarts
• Very light, light or medium canning syrup, OR water, apple juice or white grape juice
• Ascorbic-acid solution, optional, for holding peeled fruit

Instructions

1. 1

   Wash and peel pears. Halve lengthwise, remove cores and hold in ascorbic-acid solution if desired to reduce browning.

2. 2

   Prepare your chosen syrup, juice or water and bring it to a boil.

3. 3

   Drain pears, add them to the boiling packing liquid and boil 5 minutes.

4. 4

   Fill hot jars with hot pears and cooking liquid, leaving 1/2-inch headspace. Remove air bubbles, wipe rims and apply lids.

5. 5

   Process in a boiling-water canner. Pints: 20 min at 0–1,000 ft; 25 min at 1,001–3,000 ft; 30 min at 3,001–6,000 ft; 35 min above 6,000 ft. Quarts: 25, 30, 35 or 40 min at those same altitude bands.

6. 6

   Cool undisturbed 12–24 hours, check seals and label.