How to Can Pears the Easy Way

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 a simple preservation method that turns fresh pears into shelf-stable jars you can reach for anytime – without needing a freezer or fancy equipment.

Pears are actually a great fruit to can. They hold their shape pretty well, the prep isn’t too fussy, and you can adjust the syrup (or skip it entirely) depending on how sweet you like things.

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 walk you through how to can them safely (and with as little stress as possible!)

Let's get started.

1. Choosing the Right Pears

Not all pears can – or should – go into jars. Some are too hard. Some turn to mush. Some just don’t taste like much once they’re processed. So picking the right ones makes a big difference.

That said, you’ve got options. Bartlett pears are the classic choice. They’re sweet, soft without being mushy, and they hold up nicely when canned.

But if you’ve got Red Anjou or Bosc pears on hand, those work too. The main thing is they should be ripe – not rock-hard, not mushy. Just ripe.

You can also use pears that are about to go a little too soft. Canning stops the clock on them before they turn into compost.

If you’re wondering how many you’ll need:

• For seven quarts, plan on about 17 pounds of pears.
• For nine pint jars, you’ll need closer to 11 pounds.
• Doing a small batch? Four quarts = about 10 pounds of pears.

And if you somehow ended up with a bushel (about 50 pounds), you’re looking at 18 to 25 quarts when it’s all said and done.

One last thing – don’t forget to prep a lemon water bath. Just a big bowl of cold water with about 1/3 cup of bottled lemon juice mixed in.

As you peel and slice the pears, toss them in there to stop them from turning brown. You can also dissolve a few vitamin C tablets in the water instead if that’s what you have around.

Works just as well.

Ready to peel? Let's move on!

2. Peeling and Prepping Pears

Getting pears ready for canning takes a little hands-on time, but it’s easy once you get rolling.

Here’s how to do it:

Peeling the Easy Way (Blanch and Slip)

If your pears are nice and ripe, blanching makes the peeling process a whole lot quicker.

Drop the pears into a pot of boiling water for 15 to 30 seconds. Not too long – you’re not cooking them, just loosening the skins.

Scoop them out with a slotted spoon and transfer them straight into a bowl of warm water. After that, just rub the skins with your hands.

Most will slide right off. If one spot gives you trouble, it might not have been fully submerged. You can just scrape it gently with the back of a spoon.

Manual Peeling (For Firmer Pears)

If blanching isn’t your thing (or your pears are a little firmer), go ahead and use a vegetable peeler. Start at the stem end and peel downward. It takes a bit longer, but it gets the job done just fine. After a few pears, you’ll hit a rhythm.

Cutting and Coring

Once peeled, slice the pear in half from top to bottom. Take a small paring knife and make a little “V” cut to pop the core out. You’ll want to remove the seeds and that gritty center part.

You can stop at halves, or slice them into wedges or chunks depending on how you like to use them later. Keep in mind that the more pieces you have, the more effort you’ll need later when removing bubbles from the jars.

Keep Some Extras Handy

It’s a good idea to peel one or two extra pears and set them aside. That way, if your jars aren’t packed full at the end, you’ve got a few slices ready to tuck in without wasting anything.

Next, let’s take a look at the syrup options (and whether you actually want to use any).

3. What Kind of Syrup to Use (Or Whether to Skip It)

You’ve got options here, and none of them are wrong.

Some folks like their canned pears sweet, others prefer them closer to how they are fresh. Either way, the pears will still be safe to can – syrup isn’t for preservation, it’s mostly for taste and texture.

Light, Medium, or Heavy – What’s the Difference?

This part really comes down to personal preference.

A very light syrup uses less sugar and lets the natural flavor of the pears shine through.

A medium syrup gives you that familiar fruit-cocktail sweetness.

And heavy syrup? That’s more of a dessert vibe.

If you want to make your own, here’s the basic idea:

• Very Light Syrup: 1 cup sugar to 6 cups water
• Light Syrup: Around 2 to 2 ½ cups sugar to 5 or 6 cups water
• Medium Syrup: 3 to 3 ¼ cups sugar to 5 cups water
• Heavy Syrup: 4 cups sugar to 5 cups water

Stir the sugar and water together in a large pot, then heat it until the sugar dissolves and it just starts to simmer. That’s your syrup, ready to go.

Other Sweeteners (Or No Sweetener at All)

If you’d rather not use sugar, that’s totally fine too. Pears have enough natural sweetness to be safely canned on their own.

The texture might be a little different, and the color might not stay quite as bright, but they’ll still taste good.

Some people like to use honey instead – that works. Others go for apple juice or white grape juice concentrate. You just warm it up like you would a syrup. Even Splenda or stevia can be used, but make sure to follow proper guidelines if you go that route.

You can also just use plain hot water if you’re skipping sweeteners altogether – especially if you're hot packing (which we’ll get into shortly).

4. Packing Your Pears (Hot Pack vs. Raw Pack)

When it comes to actually getting those pears into jars, you’ve got two main methods: hot pack and raw pack. Neither is wrong, but they do work a little differently, and each has its pros and cons.

Hot Pack (More Work, Better Results)

Hot packing means you’ll briefly cook the pears in your syrup before putting them in the jars.

Just a few minutes (about 5) is enough. This helps the pears soften a little, release some air, and settle better in the jars.

The main perk is they don’t float as much.

That weird “fruit float” where everything rises to the top of the jar? Hot packing pretty much solves that. You’ll also fit more fruit per jar since the pears shrink a bit as they heat up.

Another bonus: hot packing helps reduce siphoning (that’s when the liquid leaks out of the jars during processing). So, it takes a few extra minutes, but it’s worth it.

Raw Pack (Faster, but a Bit Fussier)

Raw packing skips the pre-cook step. You peel and slice your pears, then load them right into the jars and pour hot syrup over them.

It’s faster upfront – great if you’re short on time or just tired of being in the kitchen.

But fair warning: raw-packed pears are more likely to float, and the jars can be harder to fill evenly.

You’ll also need to be extra careful about removing air bubbles and making sure syrup fills every pocket between the slices.

Quick Note if You’re Not Using Sugar

If you’re canning without any added sweeteners – just water or juice – then hot packing is a must. It helps keep the fruit safe and properly processed. Raw pack doesn’t cut it when there’s no syrup involved.

5. How to Can Pears (Step-by-Step)

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.

Water Bath Canning Pears (Step-by-Step)

Step 1: Get your canner ready

Fill your water bath canner with enough water to cover the jars by at least an inch or two.

Set it on the stove and bring it to a simmer while you prep your fruit and jars. You want that water hot – but not boiling – by the time you’re ready to load the jars.

Step 2: Warm your clean jars

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).

Step 3: Pack the pears

If you’re doing a hot pack, drop the peeled pears into your simmering syrup for about 5 minutes before packing.

Then, using a slotted spoon or tongs, gently place the pears cavity-side down into the jars. This helps you fit more in.

If you’re doing a raw pack, just tuck your peeled pears straight into the jars. Don’t forget to leave about ½ inch of headspace at the top.

Step 4: Add the syrup

Slowly pour hot syrup over the pears, letting it trickle down and fill in the gaps. A canning funnel makes this less messy. Again, leave ½ inch of space at the top.

Step 5: Remove bubbles and wipe the rims

Use a butter knife, chopstick, or bubble remover tool to poke around the fruit and release any trapped air. Then wipe the rims clean with a damp cloth – syrup on the rim can mess with your seal.

Step 6: Lid and ring

Place the lid on each jar, then screw on the band just until it's snug – fingertip tight. Don’t crank it down too hard.

Step 7: Into the canner they go

Lower your jars into the simmering water using a jar lifter. Make sure they’re completely covered with at least 1 inch of water. Put the lid on the canner.

Step 8: Bring to a full boil and start timing

Once the water reaches a rolling boil, then – and only then – start your timer. Process times vary based on altitude and whether you did hot pack or raw pack:

• Hot Pack:
  • Pints: 20 minutes (0–1,000 ft)
  • Quarts: 25 minutes (0–1,000 ft)
    
• Raw Pack:
  • Pints: 25 minutes (0–1,000 ft)
  • Quarts: 30 minutes (0–1,000 ft)

(If you’re above 1,000 ft, you’ll need to add 5+ more minutes depending on your elevation.)

Step 9: Cool down

When the timer’s up, turn off the heat and take off the canner lid. Let the jars sit in the hot water for 5 minutes – this helps reduce liquid loss (aka siphoning).

Step 10: Remove and rest

Lift the jars out carefully with your jar lifter and set them on a towel in a draft-free spot. Let them sit undisturbed for 12 to 24 hours. You’ll probably hear the “pop” of the lids sealing as they cool.

Done. Let the jars cool, check the seals, and admire your handy work.

Pressure Canning (If You’re Using That Method)

If you prefer pressure canning (or that’s the setup you have on hand) you can definitely go that route.

Just keep in mind that pears are soft and can get a little mushy if overcooked, so it’s best to stick with the hot pack method here.

Step 1: Add water to your canner

Pour about 3 quarts of water into the bottom of your pressure canner. Make sure your canning rack is in place so jars don’t sit directly on the bottom.

Step 2: Warm up the canner

Put the canner on a burner over high heat and let the water start heating while you pack your jars. You don’t need the water boiling yet – just hot.

Step 3: Pack your jars

Use the hot pack method only for pressure canning pears. That means simmer the peeled pears in hot syrup for about 5 minutes first.

Then ladle them cavity-side down into warm jars, fill with hot syrup, remove air bubbles, and leave ½ inch of headspace. Wipe the rims, add lids, and screw bands on fingertip-tight.

Step 4: Load the canner

Use a jar lifter to place the filled jars onto the rack inside the canner. Try to keep them spaced out a bit so they’re not touching.

Step 5: Seal and vent

Put the lid on the canner and lock it into place. Let steam vent through the open vent pipe for about 10 minutes – this step helps push extra air out of the canner for an even pressure buildup.

Step 6: Bring it up to pressure

After venting, place the weight or dial gauge onto the vent pipe (depending on your canner model). Let the pressure build. The air vent will pop up when it's sealed and building pressure.

Step 7: Process the jars

Once the correct pressure is reached, start your timer. You’ll process hot pack pears (pints or quarts) for 10 minutes.

Use the pressure that matches your canner type and elevation:

Dial-Gauge Pressure Canner (10-minute processing):

• 0–2,000 ft: 6 lbs
• 2,001–4,000 ft: 7 lbs
• 4,001–6,000 ft: 8 lbs
• 6,001–8,000 ft: 9 lbs

Weighted-Gauge Pressure Canner:

• 0–1,000 ft: 5 lbs
• Above 1,000 ft: 10 lbs

Adjust the heat to maintain steady pressure throughout.

Step 8: Let it cool

When the timer’s up, turn off the heat and let the canner sit undisturbed until the pressure naturally drops to zero. Don’t rush it – opening too soon can cause siphoning or broken jars.

Step 9: Open and remove jars

Once the pressure is down to zero, remove the weight (if used) and unlock the lid. Open it away from your face (that steam is no joke).

Let jars sit in the canner for 5 more minutes, then lift them out with a jar lifter and set them on a towel to cool for 12 to 24 hours.

Step 10: Check seals

After they’ve cooled, press on the lids to check if they’ve sealed. If they’re firm and don’t flex, you’re good. If any didn't seal, refrigerate those and use them soon.

Troubleshooting and Storage

Even when you do everything right, canning doesn’t always go off without a hitch.

Sometimes jars leak a little juice, pears float, or a lid doesn’t seal. It happens. Most of the time, it’s fixable – or at least something you can plan for next time.

Siphoning (Leaking Juice After Canning)

If you notice juice has leaked out after processing, that’s called siphoning.

It’s pretty common. Usually, it happens if the jars weren't allowed to rest in the canner for a few minutes before removing.

If the jar sealed and there’s still a decent amount of liquid left (at least half), it’s safe to keep. Just mark it and eat it first since fruit exposed above the syrup might brown quicker.

Fruit Float

Yep, pears love to float. Especially with the raw pack method. It’s harmless, just not as pretty. If you want to avoid it next time, hot packing is the way to go. That softens the pears a bit and helps them settle in better.

Jars Didn’t Seal

If a lid didn’t seal, there are a few possible culprits:

• Syrup or bits of fruit left on the jar rim
• A chip in the glass
• The band was screwed on too tightly or not tight enough

You can reprocess the jar within 24 hours using a fresh lid, or just pop it in the fridge and use it within a couple weeks. No need to toss it.

Storage Tips

Once your jars have sealed and cooled, take the rings off. That helps prevent moisture buildup or hidden seal failures.

Label them with the date and store in a cool, dark place – somewhere between 50 to 70°F is ideal.

They’ll stay good for about 12 to 18 months. After that, they might still be safe, but flavor and texture will start to fade.

One more tip: don’t stack jars more than two high. You don’t want weight messing with the seals over time.

Optional Add-ins for a Little Extra Flavor

Canned pears are perfectly tasty on their own, but if you want to jazz them up a bit, you’ve got options. You can toss a few whole spices into each jar right before processing.

This adds subtle warmth and complexity without overpowering the natural pear flavor.

A cinnamon stick is probably the most popular (and for good reason – it works beautifully with pears). But if you’re feeling a little adventurous, try adding:

• A few whole cloves
• ½ teaspoon whole allspice
• A pinch of powdered ginger
• Or a small piece of star anise for a slightly more unique twist

You don’t need much. Just one or two spices per jar is usually enough. And of course, you can skip this part entirely if you prefer to keep things plain and classic.

Either way, your pears will still be delicious.

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.