Do you know how a particular food, item, song, or movie can remind you of something?
Well, pears remind me of sweet, delicious, fall, sweaters, and comfort.
It doesn’t matter if you’re picking them from the tree, eating them fresh, having them as a sauce, or drinking them in cider form. They are a spectacular symbol of nature.
For this reason, I’m going to teach you how you can enjoy them this season. Although we will be making a sauce or cider, you can take a bite while filling your baskets and enjoy the rawness of several juicy pears.
Canning Pear Sauce or Cider
- one large pot
- clean pint-sized or quart jars
- a small pot of water to heat your lids in
- lids and rings
- magnet (optional)
- canning tongs
- dampened washcloth
- large bowl to hold your sauce after straining
- Pears- 3 gallons
- Allspice- 1 Tablespoon
- Ginger- 1 teaspoon
- Ground nutmeg- 1 Tablespoon
- Cinnamon- 1 Tablespoon
- Ground cloves- 1 Tablespoon
- Pick and wash your pears.
- Cut them in half and destem them.
- Place them in your large pot on the stove and add just enough water so they won’t burn. With the burner turned to medium heat, you are starting the process of cooking them down. Place a lid on the pot or leave off. Stir often. You can also use a crockpot to cook the pears down.
- Once the pears fall apart easily, you will strain them. This can be done using a cone strainer (the method I use) or a mill type method. Your end goal is to separate the seed and skin from the pulp and juice of the pear.
- When that is achieved, you discard your skin and seeds, pour the remaining pulp and juice back into the large pot, add your ingredients, and bring it to a boil. Stir often so you Do Not Burn the bottom.
- Special note: if you wish to make cider, add enough water to thin out your sauce. If you want pear sauce, leave as is.
- At this point, prep your canning area. Have your jars heating in the water and turn your stove to the lowest setting possible. Boil water in your small pot, turn it off, and then place your lids in the water.
- Once your pear cider or sauce has come to a boil, simmer for 10 minutes.
- You are now ready to can.
- Ladle hot pear cider or sauce into hot jars until a 1/4-inch headspace remains. (Be sure to replace the hot jar with a cool one in the heated water.)
- Once a jar is filled, use your canning tongs and place it on your prepared area. Now, wipe the rim off with your clean damp washcloth, grab a lid with your magnet, and seal it by placing and screwing on your ring until snug.
- Place your now filled jars into your warm oven. It’s imperative to keep your jars warm until all of them are filled.
- Once all of your jars have delicious pear sauce or cider in them, remove the jars from the oven and place them in your dishwasher. Turn your cycle to regular wash heated dry. You can also use the added heat option if your dishwasher has it. Although I have never had a jar not seal, you can also use a hot water canner if you feel more comfortable.
- When your dishwasher beeps, remove your jars, place them on the countertop, and cover with a towel for 24-48 hours. You will hear the lids pop when they have sealed. Another way to check is by pushing slightly down. If the lid moves at all, they have not sealed. Each jar is different in the time it will take. After 24-48 hours, are up, check your lids. When you push down, and there is no movement, you have a successful seal.
- Store in your pantry if sealed. If not, refrigerate, or use right away.