There are two basic ways to safely can pears: the hot pack method and the raw pack method. Raw packed fruit tends to shrink during processing and float up out of the canning liquid. The pieces that float to the top discolor and are unappealing once the jars are opened.
This is high gear food preservation season for me. I have an ant-and-grasshopper parable complex and I start flying around stuffing things maniacally into jars. Among those are home canned pears.
The first time I'd ever seen a nashi —the Japanese word for Asian pear—I was living in Japan, and I was totally impressed. Their skin is a mottled amber hue, and they can grow to be ginormous; the size of a junior basketball at their best. The nashialong with mega-melons, pristine grapes, and picture-perfect peaches, are also among some of the most popular gift fruit in Japan, fetching a price tag that we're more accustomed to paying for a dinner for two.
My first memories of fruit butters are driven out of Carbondale, Illinois, which seemed worlds away from the Chicago suburbs, both in station-wagon miles and in accent. All I know is that my first attempts about 12 years back, trying to cram the process into a few precious free hours between business trips, were miserable failures that tarred at least one pot so thoroughly it went straight into the trash bin. The key, I now know, is to take things low and slow.
Asian pears are a tough ingredient for preservers. Sometime ago, I determined to save myself the heartache of wasted asian pears and simply kept them far away from my jars. These e-versions include audio enhancements and give you a chance to preview some of the content that the print edition will include coming in Spring
Asian Pears are indeed true pears, just like their European cousins, but they do have a few different characteristics. They stay crisp. They will ripen beautifully while still on the tree.
Important: All home canned Asian Pears must be acidified before canning in a boiling water canner to make them safe from the microorganism that causes botulism. Quantity: An average of pounds is needed per canner load of 7 quarts; an average of pounds is needed per canner load of 9 pints. Quality: Choose ripe, mature fruit of ideal quality for eating fresh or cooking. Please read Using Boiling Water Canners before beginning.
An easy step by step tutorial on Canning Pears. This easy recipe for preserved pears is perfect for newbies and experienced canners alike. Instructions include low-sugar and no-sugar options.