Aug 21 / 13
The other day, Rick and I harvested about 90 pounds of pears from our pear tree.
Today I started canning them.
The peeling part, which I thought was going to be the hardest part, was actually quite easy and relaxing. (Peel them with vegetable peeler; cut in half; use melon-ball tool to scoop out core and the stem and blossom end). The not-so-nice part was getting the jars sterilized, the syrup ready, and the pressure canner set up all at the same time … all requiring the large burners on the stove and only having two such burners.
Here’s my process
1. sterilize jars and keep warm in the oven at low temperature
2. start 6 cups water boiling for the syrup, so it is ready when ready to make the syrup
3. peel, half, and core the pears NOTE: with 2 pears per pint jar, prepare 28 pears for 14 pint batch for pressure canner NOTE: put in lemon water to keep from browning until you are ready to add to syrup
4. slowly add 2 cups sugar to the boiling water and stir to create syrup—just to boiling point
5. add pears and heat at boiling point but not boiling for 5 minutes
6. put in jars
7. pressure can (according to canner directions) for 10 minutes at 5 PSI
8. when done and pressure is back to 0, remove jars and cool
Today, I made too much syrup for the batch so I’m guessing at how much is needed. I’m going to try this quantity of syrup with my next batch and will update this if needed.
14 pints of pears
-- - Debbie, SW Ontario Canada (USDA Hardiness Zone: 5a)