Do you sometimes do something not because you like it but just for someone else? That’s how I feel about canning pears. Jim loves pears so I can them for him. I love serving him some with pork chops and watch his face light up when he sees them. It’s that kind of moment that makes canning so enjoyable.
Pears are one of the few fruits that you want to pick off the tree before they are ripe; if you wait too long to harvest, they will be overripe and mushy. I picked these from a dear friend’s massive old tree and immediately transfer them into a brown paper bag. You can leave them sit out but I wanted them all to ripen uniformly so I bagged them. Don’t bag them and forget them, you need to check them daily.
They are all soft and ready to process. Always thoroughly wash your fruit. I’ve added lemon juice to the water. You’ll need about a ¼ cup bottled juice to a gallon of water to keep the pears from turning brown. I peeled, cored and sliced the pears. I like smaller slices rather than half pears.
The pears in the background are going to be made into pear leather to give as a gift. Can you see how they have started to oxide without the lemon juice solution?
The key to successful canning is planning. This recipe is in our Ball Blue Book of Canning on page 20. Cinnamon Pears in Apple Juice is a no sugar recipe that uses juice instead of syrup which keeps the pears light and healthy. I read this recipes 5 times before I ever started any other prep work. You don’t want to second guess yourself in the midst of getting the jars into the canner so I’ve learned the importance of familiarizing myself with the recipe.
Another key to successful canning is cleaning everything until it sparkles and making sure you have everything you need ready before you start the actual canning. I do a mental check list as I re-read the recipe one more time. I have also gotten out pint jars and washed them, checking them for chips and defects. They are warming, ready to be filled with pears and cinnamon sticks.
In the next post I will finish canning the pears in apple juice. This gives you a chance to go out and get some pears; the recipe calls for between 6 to 9 pounds of ripe pears. Hope you will try this treat. I will be right back with Part 2 of Canning Pears. Be blessed! Anne May
