Notes on canning pears
A few notes on canning pears. These suggestions also seemed to work for tomatoes, apples and peaches, and most of them were applicable for green beans and carrots.
- Lay out a beach towel under your work to catch all of the juice and most of the trash.
- Set an empty 5-gallon bucket near your workspace to put leaves, stems twigs, cores, peels, rotten sections you cut out, or rotten items. Makes it easier to carry it to the compost pile.
- If it’s going to take more than one day, blanch the fruit first (our 40 lbs of pears took 2 people 3 days after work). This gets rid of fruit fly eggs and stops bacteria and mold temporarily.
- When you want to core pears or apples, a melon baller is your friend. We cut the stems off, cut them in half across the stem (long-way), and cut out the core with the melon baller.
- Set aside any damaged fruit for a fruit butter, fruit leather, or fruit sauce.
- FYI a quart canning jar makes one deep-dish pie or two shallow ones, or a nice fruit cobbler or fruit crisp. So sliced fruit should go in the quart jars.
- Fruit you’re going to make into fruit sauce, fruit leather, or fruit butter? Running it through a food processor is nice if you have access to one.
This is our canned yield from 40 pounds of raw pears. 18.5 quarts overall, preserved as halves, slices, pear butter, and pear sauce.
Grapes are next.
You got my mouth watering with the photos and talk of deep dish pear pie!!