I was hesitant to can so many pears because the kids and I don't like them much. Or we thought we didn't. We'd only had storebought canned pears, and those don't compare at all to these amazing home canned pears. I canned them in pints the first year, but I won't do anything but quarts from now on. As soon as I open these, they are gone. There are never any leftovers!
If you can get some pears this year, make this recipe. You won't regret it!
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Spiced Vanilla Pears Recipe
What You Need
- 2-3 pounds of pears per quart jar
- 3.5 cups sugar
- 6 cups water
- 4 cinnamon sticks
- 2 teaspoons vanilla extract
- 12 whole cloves
- 1/2 lemon, juice (or lemon juice)
- quart jars, rings, and lids
- water bath canner and accessories
- Wash, peel, and core pears. Cut in to chunks or halves.
- In a 5 quart pan over medium heat, bring the water and sugar to a boil. Stir and reduce heat to keep the syrup hot. Add vanilla extract.
- Add sliced pears and lemon juice to hot syrup. Cook for 5 minutes.
- Place 1/2" cinnamon stick and 3-5 whole cloves in each quart jar.
- Pack hot pears in hot jars. Add syrup to fill within 1/2". Remove air bubbles and put the lids and rings on.
- Process for 20 minutes for pints and 25 minutes for quarts.
About the sugar solution. I don't like really sweet syrups, so this is a very light sugar syrup. If you like sweeter fruit, you can use your favorite recipe and add vanilla.
This recipe made enough syrup for 7 quarts, or one canner load. What I do is cut the pears and measure them in my 4-cup measuring cup. I cut 7 quarts at a time and get those processing before I start the next round. I use leftover syrup with the next batch, so after a few batches, I only have to make a half batch of syrup.
Let these sit on the shelf for at least a month before you eat them. It really takes them a few months to get their full flavor.