Usually sugar is used as a preserving agent but in this case pears are sweet enough 🙂 If you like a bit more sweetness though honey is always a good option.
To speed up the process (and canning pears is not a long process at all!) don’t peel the pears, just make sure that you take out any bad bits. Do wash them though, and either halve or quarter them. Its completely up to you as to how you like them!
You will need:
Firm, ripe pears (it generally takes 2-3 lbs of pears to fill one quart jar)
Lemon juice (for pretreatment– optional)
Directions: (and remember dont bother peeling!)
Allow the pears to soak for 2-3 minutes in a lemon juice bath. This helps to prevent discoloration. I mixed roughly 1/2 cup of lemon juice with 1 gallon of water, and then briefly washed/dipped the pears in the solution. (It definitely worked too! My pears didn’t discolor one bit).
Pack the pears into hot, sterilized jars.
Cover the pears with boiling water, leaving 1/2-inch headspace.
Process in a boiling water canner: 25 minutes for pints, 30 minutes for quarts.
Dont forget to adjust for altitude.