Canning Pears
If you plan on canning pears, it’s important to understand how to determine the best time and types of pears to pick. Though pears ripen across the United States from August through October, few commercially grown pears are ever allowed to ripen on the trees. Instead, pears are picked early to prevent disease and insect infestation.
Ripening pears in a controlled environment also eliminates some of the characteristic grit that forms in the meat of pears. This grit, or gritty texture found in all pears, is formed by cells within the pear called stone cells. Because pears tend to ripen from the inside out, it’s best to check the pears often if they have been ripened indoors. A ripe pear can be kept in the refrigerator for about a week without spoiling, but pears that are green will not ripen properly in the refrigerator.
Because of their sweet taste and availability, Bartlett pears (both red and yellow), are considered the best fruit to use for home canning. The fruit can be canned whole, in halves or in quarters and made into pear butter or pearsauce, similar to applesauce.
Pear Care
Pears are one of the most delicate of fruits—even a slight bump will cause bruising. When picking pears for indoor ripening, pick fruit that separates from the branches easily or wait until the fruit begins to drop naturally. Never use soft fruit or fruit that is overripe when home canning. Canning pears that are overripe will change the acid level in the fruit, causing spoilage and the possibility of botulism poisoning, which is deadly. Instead, select firm, ripe fruit and follow all canning instructions completely.
When it comes to growing pears, one dwarf pear tree will yield about one bushel of pears by the end of its fifth year. It takes up much less room than a standard pear tree, which will provide about ten bushels of pears per year, after the sixth or seventh year.
Canning Pears
Keep in mind that there will be about 50 pounds to a bushel of pears, which is equal to about 24 quarts. Never work on more pears than you can physically can in a couple of hours. Pears that are peeled and left to sit will turn brown quickly. For a more manageable load, keep in mind that about 11 pounds of pears will give you approximately one canner load or nine pints.
Canning Articles, Videos & HowTos
It used to be that the home canning process was the only way to preserve meats, fruits and vegetables, and jams and jellies. But even though modern conveniences have made preserving food a choice rather than a necessity, home canning remains a satisfying way to reap the bounty from your garden. Home canning isn't difficult to learn, but you do need to adhere to some strict safety guidelines to ensure that what you preserve can be safely eaten.
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If you plan on canning pears, it’s important to understand how to determine the best time and types of pears to pick. Though pears ripen across the United States from August through October, few commercially grown pears are ever allowed to ripen on the trees. Instead, pears are picked early to prevent disease and insect infestation.
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