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Last week, I picked up over ten pounds of organic Bartlet pears at $0.25/lb, thanks to Zickert’s orchard. I got a tad behind and didn’t get around to canning them as fast as i wanted to so I know a few were enjoyed by the hubster AND a few got a tad too ripe, like the one on the bottom left of the photo.
Better late than never, right?
First things first – prep the jars! I usually pop them into the dishwasher but knew I was going to have to do a water bath and was going to use my “big pot” so I multi-purposed it.
Now… to the pears!
Time to peel and core them:
I made a solution of water and “Fruit Fresh” in a bowl to keep them from turning pink as I was getting ready to can them.
Now…time for the syrup!
6 cups water and 1 cup sugar, and brought to a slow boil over medium high heat. You want it to boil just until the sugar dissolves.
It should be clear, like this:
Add pears first, and then pour your light syrup over them. You want the pears covered but still want to maintain a 1/2 inch head space.
Add your lids and rings, then place back into that pot of boiling water.
Make sure they are covered with at least an inch of water and boil for 25 minutes.
Pop them onto a towl or drying rack and let them cool for 24 hours. Then, HIDE them so they don’t vanish!
Warning: Once they try them, you will have a hard time keeping the family out of them.