Canning Pears (Preserved Pears)

Nothing beats opening a jar of perfectly preserved pears in the middle of winter — soft, fragrant, and bursting with flavor. Canning pears isn’t just a way to save your harvest; it’s a delicious tradition that transforms fresh fruit into something you can enjoy all year. This recipe balances sweetness and warm spice, giving you jars that taste just like comfort in a spoon. Whether you’re a first-time canner or a seasoned pro, you’ll find this method simple, safe, and incredibly satisfying.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & Straightforward – Minimal steps, no complicated tools needed.
• Simple Ingredients – Nothing you can’t pronounce; just fresh pears, spices, and a touch of sugar.
• Perfect for Any Occasion – Serve with desserts, add to cheese boards, or enjoy straight from the jar.
• Crowd-Pleaser – Everyone loves the sweet, spiced aroma when you pop the lid.
• Exceptional Flavor – Star anise, cinnamon, and cardamom give a warm, cozy depth you won’t find in plain syrup.

This recipe stands out because it uses a light spiced syrup that enhances the pears’ natural sweetness without overpowering them — giving you a balanced, gourmet result every time.

Ingredients Needed

For the pears:

• 5 to 6 pounds ripe Bartlett pears, peeled, cored, and quartered
• 1 teaspoon fresh lemon juice or ½ teaspoon citric acid (prevents browning)

For the syrup:

• 2 cups granulated sugar
• 2 quarts water
• 2 whole star anise pods
• 4 green cardamom pods, gently crushed
• 1 cinnamon stick

Pro Tip: Choose pears that are ripe but still slightly firm — overripe fruit can turn mushy during processing.

How to Make Canning Pears

1. Prepare Your Canning Setup

Fill a large stock pot (12-quart for pint jars, 16-quart for quarts) with enough hot water to cover jars by at least 1 inch. Place a rack at the bottom so jars don’t sit directly on the heat. Bring the water to a boil while you wash lids in hot, soapy water.
Tip: If refrigerating or freezing instead of shelf-storing, you can skip this water bath step.

2. Prep the Pears

Peel, core, and quarter the pears. Immediately place them in a large bowl of cold water with lemon juice or citric acid to stop oxidation. This keeps their flesh bright and appetizing.

3. Make the Spiced Syrup

In a separate large pot, combine water, sugar, star anise, cardamom, and cinnamon. Bring to a boil over medium-high heat, stirring until sugar dissolves. This syrup will infuse the pears with subtle warmth and depth.

4. Cook the Pears

Transfer drained pear quarters into the boiling syrup. Bring back to a gentle boil and cook for about 5 minutes. This step softens the pears slightly and helps them absorb the spiced sweetness.

5. Fill the Jars

Using canning tongs, remove jars from the boiling water. Pour any water inside back into the pot. Pack the hot pears into jars, then ladle in enough syrup to cover them, leaving ½ inch headspace. Wipe rims clean, place lids on, and tighten bands fingertip-tight.

6. Process the Jars

Lower filled jars into the boiling water bath, ensuring they’re covered by at least 1 inch of water. Bring to a rolling boil and process for 20 minutes. This ensures food safety and proper sealing.

7. Cool and Store

Carefully lift jars from the pot and place them on a towel-lined counter. Let cool undisturbed. You’ll hear the satisfying ping of sealing lids. Store sealed jars in a cool, dark place for up to 1 year — though they’re best enjoyed within 12 months.

Serving and Storage Tips

• Serve chilled or warmed — pairs beautifully with yogurt, ice cream, pancakes, or roasted meats.
• Create a holiday dessert — spoon over pound cake with whipped cream.
• Storage — keep unopened jars in a pantry up to 1 year; once opened, refrigerate and use within a week.
• Freezer option — skip water bath processing and freeze pears in airtight containers for up to 6 months.

Helpful Notes

• Spice variations: Swap star anise for cloves or add a strip of orange peel for citrusy brightness.
• Sugar adjustments: You can reduce sugar slightly for a lighter syrup, but avoid going sugar-free unless using an approved canning method for low-sugar fruits.
• Texture tip: Slightly underripe pears hold their shape better during processing.
• Jar size: Quart jars are great for large families; pint jars are perfect for smaller servings.

Conclusion

Canning pears isn’t just about preserving fruit — it’s about bottling up a little sunshine for the months ahead. With just a few fresh ingredients, some warm spices, and an easy water bath process, you’ll have jars of sweet, tender pears ready for any occasion. Whether served at a holiday table or enjoyed on a quiet morning, these pears deliver pure comfort.
Tried this recipe? Leave a comment and a star rating below — and don’t forget to share your version on Pinterest or Facebook.
What’s your favorite spice twist when canning pears? Let us know in the comments!

Frequently Asked Questions (FAQ)

What is the best method for canning pears?

Water bath canning with a light syrup and gentle spice is the safest and most flavorful method for home preservation.

Is it safe to water bath can pears?

Yes, pears are naturally acidic enough for water bath canning when processed with lemon juice or citric acid.

How are pears canned?

They’re peeled, cored, and briefly cooked in syrup, then packed into jars and processed in a boiling water bath to seal.

Is it safe to can pears without sugar?

Yes, you can use a sugar-free syrup, but sugar helps maintain color, texture, and flavor during storage.