Quantity: An average of 17-1/2 pounds is needed per canner load of 7 quarts; an average of 11 pounds is needed per canner load of 9 pints. A bushel weighs 50 pounds and yields 16 to 25 quarts--an average of 2-1/2 pounds per quart.
Quality: Choose ripe, mature fruit of ideal quality for eating fresh or cooking.
Procedure: Wash and peel pears. Cut lengthwise in halves and remove core. A melon baller or metal measuring spoon is suitable for coring pears. To prevent discoloration, keep pears in an ascorbic acid solution. Prepare a very light, light, or medium syrup or pack pears in apple juice, white grape juice, or water. Raw packs make poor quality pears. Boil drained pears 5 minutes in syrup, juice, or water. Fill jars with hot fruit and cooking liquid, leaving 1/2-inch headspace. Adjust lids and process.
Processing directions for canning pears in a boiling-water, a dial, or a weighted-gauge canner are given in Table 1, Table 2, and Table 3.
| Table 1. Recommended process time for Pears, halved in a boiling-water canner. |
|
Process Time at Altitudes of |
| Style of Pack |
Jar Size |
0 - 1,000 ft |
1,001 - 3,000 ft |
3,001 - 6,000 ft |
Above 6,000 ft |
| Hot |
Pints
Quarts |
20 min
25 |
25
30 |
30
35 |
35
40 |
| Process Times for Pears, halved in a Dial-Gauge Pressure Canner. |
|
Canner Pressure (PSI) at Altitudes of |
| Style of Pack |
Jar Size |
Process Time (Min) |
0 - 2,000 ft |
2,001 - 4,000 ft |
4,001 - 6,000 ft |
6,001 - 8,000 ft |
| Hot |
Pints or Quarts |
10 |
6 |
7 |
8 |
9 |
| Table 3. Process Times for Halved Pears in a Weighted-Gauge Pressure Canner. |
|
Canner Pressure (PSI) at Altitudes of |
| Style of Pack |
Jar Size |
Process Time (Min) |
0 - 1,000 ft |
Above 1,000 ft |
| Hot |
Pints or Quarts |
10 |
5 |
10 |
|
