Yes, I’m canning again. There is so much delicious stuff at the moment- I just can’t resist 😉 I got those beautiful pears from my parents in law’s garden. I think they are Williams Christ Pears. They are perfect for canning, but they’re also really nice to eat right away, which is what I did with the overripe ones. As I’m running out of glasses, I ask everyone I know if they have some which they don’t need. This time it was my mum who helped me out. As soon as my pantry is full, I will definitely show you a picture of it- I just have one shelf, but it holds a lot of stuff… Okay, now on to the recipe!
For 4 big and 3 small jars you need:
- around 3 kg firm pears
- lemon juice
- big pot
First you peel the pears, quarter and core them. Prepare a bowl with lemon water to store the pears. That way they don’t turn brown. There’s no need to throw away the scraps. You can make vinegar from them. Check out this link to learn how. When you have prepared all the pears, sterilize your jars and lids by dashing them with boiling water.
Now put on some kitchen gloves and try to work as clean as you can. Try to pile as many pieces of pear as possible in your jars and add one tablespoon of sugar to every big jar and one teaspoon to every small one. Now fill the jars with water covering all the pears but still leaving some empty space to the top. Rub the edges of your jars with a clean kitchen towel and screw the lids on top. Of course you can also add some spices like vanilla, cinnamon or saffron to the jars, but I like my pears pure as it makes me more flexible in using them up.
Now it’s time to can the pears. Therefor put the jars in a canning pot (or just a big pot lined with a kitchen towel) and can the pears for 30 to 45 minutes at 90°C. The time depends on how ripe your pears are. The less ripe they are, the longer they have to be canned. Now take the jars out of the hot water right after the canning time has finished and let them cool on a towel. The pears will last up to a year, only if the lids are curved inwards. Open glasses should be stored in the fridge and eaten within a few days.