How to Can Pears With Pineapple Juice

Canning fruit with additional fruit juice will ensure the product is sweet.

Canning fruit is an effective way to preserve its freshness for gift-giving or storing to eat in the future. Cutting and canning raw fruit alone is a poor way of preserving the fruit though, because fruit is best preserved by packing it in a liquid. If you are canning fruit, you will need to prepare a syrup from fruit juice to mix with the fruit for preservation. Pears have firmer flesh than most fruits and need a substantial amount of syrup to stay adequately canned. Sweet pineapple juice is a natural choice, and preparing the ingredients together is a straightforward process. Does this Spark an idea?

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Pears
Pineapple juice
Melon baller
Knife
Jars
Lids and screw bands
2 stockpots
Large spoon or ladle
Towels
Jar lifter
Labels
Marker

Instructions

- 1
  
  Wash the jars, lids and screw bands, by hand or in the dishwasher.
- 2
  
  Place the jars in one stockpot and fill it with water, until the jars are fully covered.
- 3
  
  Place the stockpot on a burner, and bring the water to a boil.
- 4
  
  Boil the jars for 10 minutes. At that time, turn the heat off and leave the jars sitting in the pot while you prepare the pears.
- 5
  
  Wash and peel the pears.
- 6
  
  Cut the pears lengthwise and remove the cores with a melon baller.
- 7
  
  Pour pineapple juice into one stockpot and bring it to a boil; add the pears.
- 8
  
  Boil the two ingredients for five minutes and turn off the heat at that time.
- 9
  
  Remove the jars from the water, and place them on the towel to dry.
- 10
  
  Fill each jar with the pears and juice, until the filling is one-half-inch from the rim.
- 11
  
  Place a lid on the jar and hold it down with one hand. Place a screw band on with the other hand and tighten it.
- 12
  
  Continue filling the jars until you have canned all the pears.
- 13
  
  Empty the water from the first stockpot.
- 14
  
  Place a rack in the bottom, then place the filled jars on top. Fill the pot with enough water to cover the jars.
- 15
  
  Return the pot to the stove and boil the water for fifteen minutes.
- 16
  
  Remove the jars from the water with a jar lifter at the fifteen minute mark. Place them on the towels.
- 17
  
  Leave the jars to dry overnight. When the lids are indented, the vacuum seal has formed, and the jars are ready for storage.
- 18
  
  Label the jars with the contents and date they were canned.