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Canning Pears for Food Storage

Canning pears are the perfect way to preserve them at their peak to enjoy all year. Home canned pears are great to have on the shelf to use in baked goods, salads, stirred into oatmeal and yogurt, or enjoyed straight from the jar.
Prep Time1 hr
Cook Time20 mins
Total Time1 hr 20 mins
Course: Pantry
Cuisine: American
Keyword: canning pears
Servings: 9 pint sized jars
Calories: 120kcal
Author: Grow a Good Life


  • Water bath canner
  • 9 pint sized canning jars
  • Lids and bands
  • Canning tools: lid lifter, jar lifter, canning ladle, funnel, and bubble popper
  • Plus basic kitchen supplies such as a large saucepot, large bowls, small pot, towels, large slotted spoon, tongs, knife, and a cutting board.


  • 11 pounds pears
  • 6 1/2 cups water
  • 3/4 cups sugar
  • 1 lemon or bottled lemon juice


Prepare the canning equipment:

  • Wash the pint sized canning jars and lids in warm, soapy water and rinse well.
  • Place the jar rack into the water bath canner, set the clean jars in the canner, add water, and boil jars for 10 minutes to sterilize.
  • Warm your lids in a small pot over low heat. Keep jars and lids warm until they are ready to use.

Make the syrup:

  • Add the sugar and water to the large saucepan and bring to a boil over medium-high heat to dissolve sugar, keep warm.

Prepare the pears:

  • To prevent browning, dip the peeled and sliced pears into a lemon water bath as you work. Fill a large bowl with about a gallon of cold water and 1/2 cup of lemon juice (or use Fruit Fresh).
  • Wash the pears well under clean, running water. Peel, core, and cut the pears into halves, quarters, or slices. Add the pear pieces to the prepared lemon bath as you work.

Heat the pears in the syrup:

  • Drain the pears and add them to the sugar-syrup pot. Cover the pot, raise the heat, and bring the pot to a boil, and boil for 5 minutes. Reduce the heat to low and fill the jars.

Can the pears:

  • Spread a kitchen towel on the counter. Use your jar lifter to remove warm jars from the canner, drain, and line up on the towel.
  • Use your canning funnel and ladle, to fill the warm jars with hot pears and top off with the syrup leaving 1/2-inch headspace.
  • Run you bubble popper through the pears to release air bubbles.
  • Wipe jar rims with a clean, damp kitchen towel. Place the lids on the jars, gasket side down. Screw the metal band down fingertip tight. Repeat until all the jars are filled.
  • Place jars into canner with the jar lifter. Adjust the water level so it is at least one inch above the jar tops. If adding water, pour the water in between the jars and not directly onto them. Use the hot water from the small pot your lids were warmed in.
  • Cover the canner and bring to boil over high heat. Once water boils vigorously, process pints for 20 minutes at altitudes of less than 1,000 ft. (adjust processing time for your altitude if necessary).
  • When processing time is complete, turn off heat and allow the canner to cool down and settle for about 10 minutes.
  • Spread a kitchen towel on the counter; remove the cover by tilting lid away from you so that steam does not burn your face.
  • Use a jar lifter to lift jars carefully from canner and place on the towel. Allow the jars to cool for 12 to 24-hours. You should hear the satisfactory “ping” of the jar lids sealing.
  • After 12 to 24-hours, check to be sure jar lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate jar and use up within a few days.
  • Remove the screw on bands and wash the jars. Label and date the jars. Store your jars in a cool, dark place and use within 12 months. Yields about 9 pint jars of pears.


This recipe is for canning pint jars of pears. If you are canning quarts, you will need about 17 1/2 pounds of pears for a full canner load of 7 quarts. Increase the processing time to 25 minutes at altitudes of less than 1,000 ft.
Syrup for Canning in Quart Jars:
  • Very Light = 10 1/2 cups water and 1 1/4 cups sugar
  • Light = 9 cups water and 2 1/4 cups sugar
  • Medium = 8 1/4 cups sugar and 3 3/4 cups sugar
  • Heavy = 7 3/4 cups sugar and 5 1/4 cups sugar
  • Light Honey = 11 cups water and 1 cup honey
This is a tested safe canning recipe from the USDA Complete Guide to Home Canning. Changing the recipe may make the product unsafe.
All times are at altitudes of less than 1,000 ft. Adjustments must be made for altitudes greater than 1,000 ft.


Serving: 0.5cup | Calories: 120kcal