Canned Pears Recipe
This canned pears recipe allows you to make smallish batches at a time, which is easy to manage.
5-6 pounds Bartlett pears
2 cups sugar
2 quarts water
2 star anise
4 cardamom pods
1 stick cinnamon
(Makes 3-4 (1-quart) canning jars)
Sterilize 3-4 1 quart canning jars and rings by simmering them in a large pot of hot water for at least 10 minutes until you are ready to use.
Have clean lids nearby.
Prepare a lemon bath by squeezing the juice of one lemon into a bowl of cold water.
Peel, core, and quarter the pears and add them to the bowl of cold water.
In a large 5 to 6 quart pot set over medium high heat, add the sugar, water, and spices. Bring to a boil.
Carefully transfer the pears from the lemon bath to the boiling sugar water.
Bring the pot back to a boil and cook the pears for 5 minutes.
Remove the pot from heat.
Gently pack the canning jars with the pears, leaving 1-inch of space at the top.
Using the sugar water from the pot of boiling pears, pour the remaining liquid over the pears. Be sure to completely covering them. Leave 1/2-inch of headroom at the top of the jar.
If necessary, wipe the rims with a paper towel.
Put on the clean lids. Set Aside.
To seal the jars.
Place a steaming rack at the bottom of a large 12 quart pot.
Fill three quarters of the way with hot water and bring to a boil.
Once boiled, carefully immerse each jar into the boiling water and allow to boil for 20 minutes.
Carefully remove jars from the pot and allow them to cool for 12 hours.
To make sure the lids are sealed, unscrew the metal rings. Each lid should be indented in the center.
Store the canned pears in a dry, dark, cool place for no more then one year.