Canning Pears

This home canning recipe for canning pears produces a great tasting fruit dessert, prepared by the water bath canning method.

I find that home canning recipes, especially of fruits have always been a welcome quick dessert. When I had family at home, it used to be a great bedtime snack with vanilla ice cream added to it!

While fresh fruit is plentiful, it is so nice to be able to preserve some for use later on in the year.

So try your hand at canning pears, I am sure you will be delighted with the end results.


  • large canner with basket insert for water bath canning
  • 1 quart glass canning jars, sterilized
  • new lids and screw-on tops
  • ripe pears without blemishes
  • white sugar
  • water
  • juice of one lemon
  • cinnamon sticks


  • Have canner, glass jars, lids and screw-on tops ready to go.
  • Wash pears, peel, cut in half length wise and core.
  • As pears are peeled and cored, leave as halves or cut into quarters, and drop into bowl of cold water to which juice of 1 lemon has been added. This helps to prevent discoloring of the pears.
  • Pack pears into sterilized jars, add about a 1/2" piece of cinnamon stick, cover with sugar brine to within 1" of top.

  • Sugar Brine

  • 1 cup white sugar to 3 cups of water
  • Mix well and boil for 5 minutes
  • Keep simmering while ladling over fruit

  • Clean jar rims well with cloth, so there is no brine residue on them.
  • Place lids on jars, center, screw on the tops.
  • Place jars in wire basket in canner filled with hot but not boiling water.
  • Water should be 1" above top of jars for processing.
  • Bring to boil. Keep water boiling steadily but not so fast as to shake the jars.
  • Boil exactly 25 minutes. Begin to count time of boiling period when water around jars is steadily boiling. Set an alarm clock to remind you of length of time or mark your time on a scratch pad.
  • Carefully remove hot jars from canner as soon as processing time is up and place on thick cloth or paper away from draft.
  • Let sit for 24 hours before testing seals.
  • Store jars in a cool, dark place.

  • Tip

  • To see how much brine you will need, fill one jar with fruit, then add cold water to jar to within 1" of top.
  • Drain cold water from jar into a measuring cup to see how much brine it will hold, then multiply by the number of jars you are filling.

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