Instructions

1. Select ripe and mature pears to can. They shouldn't be rock-hard or mushy but somewhere in the middle. The best time to find pears for canning is in the first two weeks of September. You will need approximately 17.5 pounds to make 7 quarts.

2. Wash the pears in cold or lukewarm water to remove dirt.

3. Prepare the sweetener solution. This is necessary to keep the flavor intact, keep the fruit fresh and retain color. There are three options to select from: plain water, fruit juice or fruit juice and Splenda. Use 10 cups of water for the water solution, 10 cups of fruit juice for the juice solution or 10 cups of water and 1.5 cups of powdered Splenda.

4. Mix the ingredients together for the sweetener or water solution. Heat the ingredients until the Splenda dissolves or the water comes to a boil, if omitting Splenda. Leave this solution on the stove over a low heat while you prepare the pears themselves for canning. It will be added to the jars after the pears are peeled and cut.

5. Sanitize the jars. Use the sanitize cycle on your dishwasher or boil them for roughly 10 minutes. Remove lids with a jar lifter.

6. Peel the pears, similar to how you would peel an apple. Cut the pears lengthwise and remove the core. You can slice, quarter or keep the halves for canning. The choice is yours.

7. Sprinkle 1/4 cup lemon juice over a bowl of pears. This is necessary to keep the fruit from browning. Stir to make sure all surfaces have been covered.

8. Place the pears in the boiling syrup or water solution for 5 minutes. This step makes the pears easier to store in jars.

9. Pack the pears into the jars and cover with the solution that you prepared in steps 3 and 4, leaving 1/2 inch of space at the top for expansion. Use a spatula to separate the pears from the edges of the jar to release any trapped air. Pour more solution over the fruit until it is completely covered.

10. Wipe the edges of the rim and tighten the lid to preserve freshness.

11. Boil the jars in a large pot for 20 minutes to process them. Remove the jars from the water using the jar lifter. Store them in a cool, dry place for maximum shelf life.