Print

Homemade Canned Pears in Vanilla Syrup

homemade canned pears in vanilla syrup - featured image
Print Recipe

An easy recipe for canning pears in a gently sweet vanilla syrup. Perfect for beginners, these homemade pears capture the taste of summer and make wonderful gifts or a simple winter treat.

Ingredients

Scale
  • 6–7 pounds firm ripe pears (Bartlett or Bosc)
  • 1/2 cup lemon juice (for acidulated water bath)
  • Cold water (for acidulated water bath)
  • 4 cups water (for syrup)
  • 2 cups granulated sugar
  • 2 vanilla beans (split lengthwise) OR 2 tablespoons pure vanilla extract
  • 1/4 cup lemon juice (for syrup)

Instructions

  1. Wash jars, lids, and bands in hot soapy water. Place jars in canner or stockpot, cover with water, and bring to a simmer (180°F). Keep hot until ready to fill. Place lids in a small saucepan of hot water (not boiling) to soften sealing compound.
  2. Fill a large bowl with cold water and add 1/2 cup lemon juice to create an acidulated water bath.
  3. Peel pears using a vegetable peeler. Cut in half lengthwise and remove core and seeds with a melon baller or small spoon. Drop pieces into acidulated water immediately to prevent browning.
  4. In a large saucepan, combine 4 cups water, 2 cups sugar, and 1/4 cup lemon juice. If using vanilla beans, split lengthwise, scrape seeds into pot, and add pods. Bring to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat and simmer for 5 minutes. If using vanilla extract, stir in after removing from heat.
  5. Remove a hot jar from canner using jar lifter. Drain pear pieces and pack tightly into jar, leaving 1/2 inch headspace. Ladle hot vanilla syrup over pears, covering completely. Use a chopstick to release air bubbles. Wipe jar rim with clean, damp towel. Center lid on jar and screw on band until fingertip-tight.
  6. Place filled jars back into canner, ensuring they are covered by at least 1 inch of water. Bring to a full rolling boil. Process pint jars for 20 minutes, quart jars for 25 minutes. Adjust for altitude if above 1,000 feet (add 5 minutes per 1,000 feet).
  7. After processing, turn off heat and let jars sit in water for 5 minutes. Remove with jar lifter and place on a towel-lined counter, leaving space between jars. Do not tighten bands or touch lids. Cool completely for 12-24 hours. Check seals by pressing center of each lid (should be firm and not flex). Remove bands and test seal by lifting jar by lid alone. Store sealed jars in cool, dark place. Refrigerate unsealed jars and use within a week.

Notes

Use firm ripe pears; slightly underripe is better. Don’t overcook pears before canning. Keep workspace clean to ensure seals. Label jars with date and variety. For best quality, use within a year. Check for spoilage before eating.

Nutrition

Keywords: canned pears, vanilla syrup, homemade canning, pear recipe, water bath canning, vanilla pears, easy canning recipe

Find it online: https://cookyep.com/homemade-canned-pears-in-vanilla-syrup-an-easy-recipe/