If you’ve got ripe pears piling up on the counter and no room left in the fridge, canning is a solid way to keep them from going to waste.
It’s one of the best canning for beginners projects because pears are forgiving, simple to prep, and turn out deliciously in jars. Plus, you don’t need a freezer or any fancy equipment – just the basics.
Whether you’ve got a box from the farmer’s market, a backyard harvest, or a bag that ripened faster than expected, this article will show you how to can pears safely (and with as little stress as possible).
Let’s get started.
Choosing the Right Pears
Not every pear is a good candidate for canning, and with Asian pears in particular, there are a few important safety steps you must follow.
Unlike European varieties (like Bartlett or Bosc), Asian pears are naturally lower in acid, which means they must be acidified before canning to prevent botulism.
What pears to use:
- Choose firm, ripe Asian pears – not green or mushy.
- Avoid overripe fruit (it may discolor or fall apart in jars).
- Wash pears thoroughly under running water before peeling and coring.
Acidify for safety:
- Add bottled lemon juice to each jar before filling with pears and liquid.
- 1 tablespoon per pint
- 2 tablespoons per quart
- This step is required to ensure the correct acidity level for safe water-bath canning. Do not skip this step, and be sure to use bottled lemon juice (not fresh) for consistent acidity.
How many pears you’ll need:
- 7 quarts (full canner load): 17–19 pounds of pears
- 9 pints (full canner load): 11–13 pounds of pears
- 1 bushel (about 50 lb): yields 16–25 quarts
Preventing browning:
As you peel and cut pears, place them into an ascorbic acid solution (you can use commercial products or crushed vitamin C tablets dissolved in water).
This keeps the slices from turning brown before you jar them.
Ready to peel? Let's move on!
Need more info on home canning?
I’ve put together a whole series of step-by-step guides to help you fill your shelves:
Peeling and Prepping Pears
Getting pears ready for canning takes a little hands-on time, but it’s simple once you know the right steps.
Here’s how to do it:
Wash and Peel
Start by washing the pears thoroughly under running water. Use a paring knife or vegetable peeler to remove the skins. (NCHFP does not recommend blanch-and-slip peeling for Asian pears.)
Cutting and Coring
Cut pears in half lengthwise and remove the cores with a melon baller or paring knife. You may leave them in halves or slice them further if you prefer – just keep pieces uniform for even heating.
Prevent Browning
To prevent discoloration, place prepared pears into an ascorbic acid solution as you work:
- Dissolve 1 teaspoon powdered ascorbic acid (about 3,000 mg) in 1 gallon of cold water, or
- Use six crushed 500-mg vitamin C tablets in 1 gallon of water.
This step keeps the fruit looking fresh until you’re ready to heat and pack it.
Keep a Few Extra Pieces Ready
It can help to prepare one or two extra pears. If a jar comes up short when packing, you’ll have slices ready to tuck in without waste.
What Kind of Syrup to Use (Alternatives)
When canning Asian pears, you’ll need a hot liquid to cover the fruit. The National Center for Home Food Preservation gives you a few safe choices:
1. Syrup Options (for best color and flavor):
- Very Light Syrup: 6 ½ cups water + ¾ cup sugar
- Light Syrup: 5 ¾ cups water + 1 ½ cups sugar
- Medium Syrup: 5 ¼ cups water + 2 ¼ cups sugar
(Makes about 7 cups, enough for 9 pints)
2. Juice or Water Alternatives:
Instead of sugar syrup, you may pack pears in:
- Apple juice
- White grape juice
- Plain water
Remember: syrup is for quality only (taste, texture, color) – it does not affect safety.
3. Required Acidification (do not skip):
Since Asian pears are naturally low in acid, you must add bottled lemon juice directly into each jar before filling with pears and hot liquid:
- 1 tablespoon bottled lemon juice per pint jar
- 2 tablespoons per quart jar
This is the key step that makes Asian pears safe for boiling-water canning.
Packing Your Pears (Hot Pack for Asian Pears)
For Asian pears, raw pack is not recommended.
Hot packing improves quality, reduces fruit float, and is the tested method here.
- Heat the pears: Drain prepared pears from the ascorbic-acid solution, then gently boil them 5 minutes in your chosen hot liquid (very light, light, or medium syrup; apple juice; white grape juice; or water).
- Acidify each jar (required for safety): Add bottled lemon juice directly to empty hot jars (1 Tbsp per pint or 2 Tbsp per quart) before adding pears and liquid. Use bottled (not fresh) for consistent acidity.
- Pack & headspace: Pack hot fruit into hot jars (cut-side down fits well). Cover immediately with the boiling cooking liquid, leaving ½-inch headspace. Remove air bubbles, adjust headspace, wipe rims, apply lids/rings fingertip-tight.
7 Steps to Can Asian Pears (Water Canner)
Once your pears are peeled and your syrup’s ready, the rest is pretty straightforward. It’s mostly just filling jars, adding the syrup, and giving them a good hot bath. Don’t overthink it.
You’re just tucking fruit into jars so it lasts longer – and maybe brightens up a winter morning down the line. Let’s walk through it, one step at a time.
Step 1: Preheat the canner
Place rack in canner; add enough water so it will cover jars by 1–2 inches during processing. Preheat to 180°F (82°C) for hot-packed foods.
Step 2: Prepare jars & lids
Wash jars and lids. Keep jars hot until filling (to prevent thermal shock).
Pre-sterilizing empty jars isn’t required here because the process time is ≥10 minutes; just keep them hot and clean.
Do not heat jars in the oven (dry-heat is not recommended).
Step 3: Heat pears (hot pack)
Drain pears from the ascorbic-acid hold, then boil pears 5 minutes in your chosen hot liquid (syrup/juice/water).
Step 4: Acidify jars (required)
Into each hot jar add bottled lemon juice: 1 Tbsp per pint or 2 Tbsp per quart.
Step 5: Pack fruit & add liquid
Pack hot pears (cut-side down) and cover with boiling cooking liquid; leave ½-inch headspace. Remove air bubbles, readjust headspace, wipe rims, apply lids and bands fingertip-tight.
Step 6: Process (start timing at a full rolling boil)
Load jars; ensure 1–2 inches of water over lids. Cover, bring to a vigorous boil, then time per Table 1 (below). Keep a gentle rolling boil for the full time.
If the boil stops, return to a vigorous boil and restart timing.
Asian Pears, halved or sliced (Hot Pack), Boiling-Water Canner
- Pints: 20 min (0–1,000 ft) • 25 min (1,001–3,000 ft) • 30 min (3,001–6,000 ft) • 35 min (>6,000 ft)
- Quarts: 25 min (0–1,000 ft) • 30 min (1,001–3,000 ft) • 35 min (3,001–6,000 ft) • 40 min (>6,000 ft)
Tip: Always apply altitude adjustments exactly as listed for your elevation – using sea-level times at higher altitudes risks spoilage.
Step 7: Rest, cool, and store
Turn off heat, remove canner lid, and wait 5 minutes before lifting jars (helps reduce siphoning; quality step, not required for safety).
Remove jars upright; cool 12–24 hours undisturbed. Check seals; remove bands; wash and label jars; store in a cool, dark, dry place. Refrigerate any unsealed jars and use first.
Wash your jars with hot, soapy water and rinse well. To keep them from cracking when you fill them with hot pears and syrup, keep them warm.
You can leave them in a sink of hot water, run them through the dishwasher, or place them in the oven on a low setting (about 170°F).
Common Problems and Fixes When Canning Pears
Even when you follow the directions carefully, canning doesn’t always go perfectly. A few common issues can happen – but most don’t affect safety as long as jars are sealed.
Siphoning (Liquid Loss)
Sometimes jars lose a little liquid during processing. This is called siphoning.
- Common causes: not allowing jars to rest in the canner 5 minutes before removal, fluctuating pressure/boil, or filling jars unevenly.
- If the lid sealed, the food is safe. As long as there’s still enough liquid to cover most of the fruit, keep the jar; just plan to use it first since exposed fruit may darken faster.
Fruit Float
It’s normal for fruit to float after canning, especially if it was raw packed. For Asian pears, NCHFP specifies hot pack only, which helps reduce floating.
Even with hot pack, some float may happen. It’s harmless – just a cosmetic issue.
Jars That Didn’t Seal
If a jar lid doesn’t seal after 12–24 hours:
- Check for common causes (syrup on the rim, chips in the glass, band too tight/loose).
- You may reprocess within 24 hours:
- Remove the contents, reheat the pears and liquid, use a clean hot jar and a brand new lid, and process again for the full recommended time.
- If you don’t want to reprocess, refrigerate the jar and use the pears within a few days (not weeks), or freeze them for longer storage.
Storage Tips
Once your jars have cooled and sealed, remove the screw bands. This prevents rust, hidden leaks, or false seals.
Label each jar with the contents and date.
Store in a cool, dark, dry place – ideally between 50 and 70°F. Avoid areas near hot pipes, stoves, attics, or garages, and don’t keep jars where it’s damp (such as under a sink).
For more details, check out our guide to the best canned food storage tips.
For best quality, use your home-canned pears within 12 months. After that, jars may still be safe if the seals are intact and the food looks/smells normal, but quality will begin to decline.
If you need to stack jars, place a sturdy divider (such as cardboard or boards) between layers so lids aren’t bearing weight directly.
Put Those Pears to Good Use
Canning pears is a solid way to make sure they don’t go to waste.
It takes a little time, but it’s mostly simple steps – peel, simmer, pack, and process.
Once they’re on the shelf, they’re ready whenever you need a quick dessert, breakfast add-on, or something sweet to brighten up dinner. No rush, no stress – just good food, saved for later.
FAQs
Can you can pears without sugar?
Yes, you can. Pears are sweet enough on their own, so sugar isn’t needed for safety – just for taste and texture. You can use plain water, fruit juice, or a light syrup. Hot packing is best if skipping sugar.
Do I have to peel pears before canning?
You really should. The skins can get tough and unpleasant after processing. But if you're using very small pears and don't mind the texture, it's technically possible to leave the skins on – just know it’s not the norm.
What's the difference between hot pack and raw pack?
Hot pack means you heat the pears in syrup before putting them in jars. Raw pack skips the cooking step. Hot packing helps the pears hold up better and reduces floating. Raw pack is faster but might not look as nice.
Why did my canned pears lose liquid?
That's called siphoning and it’s pretty common. It usually happens when jars are moved too quickly after processing or weren’t packed evenly. As long as the jars sealed and the fruit is mostly covered, they’re still fine to eat.
How long do home-canned pears last?
Properly sealed jars stored in a cool, dark place can last 12 to 18 months. They’re often safe beyond that, but quality might drop a bit over time.
this article is very useful, thank you for making a good article
You’re welcome!