Quantity: 7 or 8 pints
Jar size: Pints
Ingredients:
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
Instructions:
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
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Process Times at Altitudes of: |
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Style of Pack |
Jar Size |
0-1000 ft |
1001-6000 ft |
Above 6000 ft |
Hot |
Pints |
20 min |
25 min |
35 min |
Source: