How much sugar do you use when canning pears?

Canning pears is an easy way to preserve the fruit for later enjoyment when the pears are at their ripest. For these canned pears, I'm using a light syrup ratio of a cup of sugar to a quart of water . You could also use apple juice or white grape juice as your canning liquid.

How do you intensify pear flavor?

Add about 1 1/2 inches of a liquid that adds and enhances flavor–wine or fruit juice, for instance. Add your choice of seasonings such as sugar, spices or lemon slices.

Do you have to add lemon juice when canning pears?

Cut the pears into quarters, remove the core, and peel. Slice quarters in thirds if working with large pears or into half in working with small pears. Place prepared pears in water with 1 tbsp of lemon juice to keep them from turning brown .

What is the sugar to fruit ratio for canning?

The ratio between fruit and sugar varies: with sweet fruits, it's about 2:1 (2 kilos of fruit, 1 of sugar), while with more bitter fruits like oranges, it should be more like 3:2 . If uncertain, it's better to round up with the sugar.

What brings out the flavor of pears?

Pears are wonderful eaten out of hand, but they also add elegance to tarts, pastries and other fall desserts. Poached whole in wine or transformed into compote, their flavor blends well with ginger, vanilla, orange peel, raisins and warm spices, such as clove and cinnamon .

Do you have to add sugar when canning pears?

Do You Need to Use Sugar When Canning Pears? You may can pears in just water, unsweetened apple juice, or light to medium syrup (which is a mixture of sugar and water in different ratios) . You must use the hot pack method if you choose to can fruit with just water.

What are the most flavorful pears?

Bartlett (or Williams) Pear : This is the perfect choice when you want a really, really juicy pear. Both red and green Bartletts are also among the sweetest pears you'll find. Bosc Pear: These pears are wonderfully crisp, with a delicate sweet flavor that resembles the stereotypical pear taste perfectly.

Can I use less sugar when canning?

It is possible to preserve fruits with little or no added sugar , which is great for those who prefer less sweetness, reduced calories or other dietary restrictions. NOTE: It's important to not alter the sugar or sugar content of evidence-based recipes.

Do you have to add sugar when canning fruit?

Sugar helps canned fruit hold its shape, color and flavor, but it is not needed to prevent spoilage . Fruits also can be packed in hot water or juice. Processing is the same for unsweetened and sweetened fruit. Any of the following may be used to provide sweetness.

Do you have to use sugar to can pears?

In many canning recipes, sugar acts as a preserving agent, however in canning peaches and pears, it is just for sweetness, which allows us to safely omit it . You can use honey if you like, but my pears were delectably sweet already, so I didn't want to muddy the crisp pear flavor.

Edna Lewis’s Spiced Pears Recipe (2024)

Recipe from Edna Lewis

Adapted by Francis Lam

Total Time: 1 hour, plus 6 hours for cooling
Rating: 5(129)
Notes: Read community notes

These sweet, sour and aromatic pears are terrific served with ice cream or yogurt, or they can be canned for preserving after cooking. Edna Lewis calls for Seckel pears, but this recipe works for Bosc or other varieties that will keep their shape when cooked. If you have to substitute, try to find smaller fruit, and halve them lengthwise if needed to fit in the pan. The leftover syrup is delicious in drinks. —Francis Lam

Featured in: Edna Lewis and the Black Roots of American Cooking

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Ingredients

Yield:2½ pounds pears, plus about 2 cups syrup

1teaspoon cloves
1½pounds dark brown sugar
1½cups vinegar
Pinch of salt
2½pounds pears

Ingredient Substitution Guide

Nutritional analysis per serving (8 servings)

413 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 105 grams carbohydrates; 4 grams dietary fiber; 96 grams sugars; 1 gram protein; 45 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Preparation

Step
1
In a large saucepan over medium heat, toast the cloves, shaking the pan, until they’re very aromatic. Add the sugar, vinegar and salt, and bring up to a simmer. Simmer for 5 minutes.
Step
2
Meanwhile, peel the pears, and halve them lengthwise, if needed, to fit the pan. (You can pick out the seeds if you like.) Carefully place the pears in the syrup, and simmer gently.
Step
3
Stir the pears every few minutes, to make sure they cook evenly, especially if the hot syrup doesn’t completely submerge them. Cook them until they are just tender at their thickest parts; check with a toothpick after 15 minutes of cooking. When the pears are ready, remove the pan from the heat and place a clean plate on top of the pears to keep them submerged in the vinegar syrup. Allow to cool for six hours or overnight.
Step
4
Serve right away, store in the refrigerator or can. If you store them in the fridge, you can separate the pears and syrup and use them independently. If you plan on canning, Lewis instructs you to strain the syrup and boil it for 5 minutes. Pack the pears in jars, cover with the hot syrup and process according to your jar manufacturer’s directions.

Ratings

out of 5

129

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Cooking Notes

SuzieQ6 years ago

What kind of vinegar? White?