Pear Pickles


Quantity: 7 or 8 pints

Jar size: Pints


2 quarts (8 cups) sugar 

1 quart (4 cups) white vinegar (5%) 

1 pint (2 cups) water 

8 cinnamon sticks (2-inch pieces) 

2 tablespoons whole cloves 

2 tablespoons whole allspice 

8 pounds (4-5 quarts) Seckel pears or other pickling pear 


1. Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.

2. Combine sugar, vinegar, water and cinnamon sticks; add cloves and allspice that are tied in a clean, thin, white cheesecloth.

3. Bring mixture to a boil and simmer, covered, about 30 minutes.

4. Wash pears, remove skins, and all of blossom end; the stems may be left on if desired. If pears are large, halve or quarter. To prevent peeled pears from darkening during preparation, immediately after peeling, put them into a cold solution containing ½ teaspoon ascorbic acid per 2 quarts water. Drain pears just before using.

5. Add drained pears to the hot syrup, bring to a boil, lower heat and continue simmering for another 20 to 25 minutes.

6. Pack hot pears into hot pint jars; add one 2-inch piece cinnamon stick per jar. Cover pears with boiling syrup, leaving ½-inch headspace and making sure pears are covered by the syrup.

7. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean towel; adjust two-piece metal canning lids.

8. Process jars immediately in a boiling water or steam canner according to the chart. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Boiling Water Canner or Steam Canner



Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-6000 ft

Above 6000 ft



 20 min

 25 min

 35 min


National Center for Home Food Preservation