Wednesday, November 10, 2010

Pears in Light Syrup

This is a simple and classic canning recipe and method for canning lots of pears quickly and easily for use later all through the winter.  The taste of pears canned in a simple syrup may bring back memories from childhood fruit cups, but they provide a useful basic backdrop for the addition of many new and different flavor combinations that will carry you into adulthood.  Today's post will cover the basic recipe and method, but posts later this week will provide a couple of adult twists on a childhood treat.  
-Pears, peeled, cored, and quartered

How much sugar to water (in cups)?
Just Water, No Sugar
Very Light Syrup = 1:7 sugar to water ratio
Light Syrup = 1:3 sugar to water ratio 
Medium Syrup = 1:2 sugar to water ratio
Heavy Syrup = out of control.

->  Pack pear slices into sterilized jars.  

Heat water and sugar in a medium saucepan over medium heat until sugar is dissolved and liquid is almost to boiling point. 

Pour over pears in sterilized jars. leaving 1/2 inch of head space.  Remove any air bubbles and seal with lids and screw bands.  Process in a pressure cooker for 10 minutes at 6 lbs of pressure.  

*~TIP:  One way to sterilize canning jars that beats boiling them all on the stove top is to use your dishwasher.  Load only canning jars into your dishwasher.  Run your dishwasher's normal cycle.  Use immediately when the cycle completes.  Your dishwasher will reach a temperature hot enough to sterilize your jars.  *~

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