Tuesday, September 16, 2014

Canned Spiced Vanilla Pears Recipe

When we moved to the farm, one of the things we loved the most was the established orchard.  Building an orchard is expensive and can take years to produce fruit.  We have a full orchard with several types of peaches, pears, apples, cherries, and plums!  There are almost 300 trees in the orchard, so we have a lot of fruit!  I love experimenting in the kitchen, so I combined a few recipes and made these spiced vanilla pears for canning.

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
Directions
  1. Wash, peel, and core pears.  Cut in to chunks or halves.
  2. 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.
  3. Add sliced pears and lemon juice to hot syrup.  Cook for 5 minutes.
  4. Place 1/2" cinnamon stick and 3-5 whole cloves in each quart jar.
  5. Pack hot pears in hot jars.  Add syrup to fill within 1/2".  Remove air bubbles and put the lids and rings on.
  6. 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.