How to Can Pear Nectar

Canning is one way to preserve an abundant crop of pears.

Pear nectar is the thick juice of pears that have been cooked to a pulp and then strained. The nectar can be enjoyed as a refreshing drink or preserved to use later for making jelly and syrup. The process of canning pear nectar requires organization and cleanliness. Collect all of your supplies before starting so you are not caught short with a ladle of steaming juice only to find you don't have a jar to put it in. Keeping your tools and work area clean and sterile increases the shelf life and quality of your canned products.

Difficulty:

Moderately Easy

Instructions

Things You'll Need

• Canning pot
• Water
• Canning jars
• Canning lids and rings
• Canning funnel
• Saucepan
• Lemon juice
• Kitchen towel
• Ladle
• Hot pad
• Kitchen cloth
• Canning rack
• Timer
• Jar tongs

1. Fill your canning pot with enough water to cover your jars, plus 2 inches. Bring the water to a boil.

2. Sterilize jars, caps, lids, funnel and ladle either by placing them in boiling water or running them through the steam cycle in your dishwasher.

3. Heat the pear nectar while your canning supplies are sterilizing. Add 1 tbsp. of lemon juice for each quart of nectar

4. Lay a clean kitchen towel next to the stove. Place six sterile canning jars (or as many as your rack will hold) on the towel. Set the canning funnel into the mouth of one jar and ladle in the hot pear nectar, leaving approximately 1/2 inch head space in each jar. Repeat until each jar is filled.

5. Hold the jar with a hot pad and quickly wipe any spills from the rim of each jar with a clean, hot cloth. Place the lids on the jars, then screw on the rings tightly.

6. Place each jar in your canning rack and lift the rack into the canning pot. Place the lid on the canning pot and bring the water to a full boil. When the water is boiling again, set your timer for 15 minutes if you are using half-pint or pint jars. Process the nectar for 25 minutes if you are using quarts.

7. Remove the jars from the canning pot with a pair of rubberized jar tongs. Place each jar on the kitchen towel. Allow the jars to cool completely before moving them again. Listen for a "pop" from each jar, which means the lid has sealed correctly. A properly sealed lid will appear slightly concave and will not yield when you push in on it.

Tips & Warnings

• For the best nectar, use freshly picked fruit and process it as quickly as possible. Store your canned peach nectar in a dry, dark pantry. Use the product within 24 months.

• Do not use canned goods if the seal has broken, if contents have leaked or become discolored or if there is a peculiar smell.

• Do not use the boiling-water method of canning for non-acidic foods. If you do not want to add lemon juice to your pear nectar, use a pressure cooker to process your nectar.

• Inspect canning jars carefully and discard any that are chipped or cracked. Canning jars and rings are reusable, but never reuse lids.

References

• "Ball Blue Book Guide to Home Canning"; Alltrista Corporation; 1997
• National Center for Home Food Preservation: Selecting, Preparing and Canning Fruit