An average of 17½ 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 2½ pounds per quart.
Choose ripe, fruit ideal for eating fresh or cooking.
- Wash and peel pears. Cut lengthwise in halves and remove core. A melon bailer or metal measuring spoon is suitable for coring pears. To prevent discoloration, keep pears in an ascorbic acid solution.
- Prepare syrup (see preparing and using syrups) or pack in apple juice, white grape juice, or water. Raw packs make poor quality pears but, if desired, follow the directions and processing times for peaches.
- Boil drained pears 5 minutes in syrup, juice, or water.
- Fill jars with hot fruit and cooking liquid, leaving ½ inch headspace.
- Adjust lids and process.
See also: pressure canner process times for fruit.
Revised by Deb Botzek-Linn, University of Minnesota Extension educator, 2010.