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- 8-9 pounds Bartlett pears
- 8-9 pint canning jars
- ¾ cups sugar
- Ascorbic Acid Solution* (see below)
- Fill a boiling water canner half-full of water and heat to just below a simmer. Wash and keep hot, 8-9 pint sized canning jars. (Figure about one pound of pears per pint jar) For quarts, see **Note below.
- Prepare a very light syrup by mixing 6½ cups water and ¾ cup sugar in a saucepan (enough for 9 pints of pears.) Bring to a simmer and keep hot until ready to use.
- Wash and peel pears. Cut lengthwise into halves and remove core. A melon baller or metal measuring spoon works well. Slice into smaller pieces if desired.
- o prevent discoloration, place cut pears in an ascorbic acid solution.
- Remove pears from solution and gently pack pears into clean, hot jars. Add cut-up pears to fill space as needed. Pour hot syrup over pears, allowing ½ inch headspace. Remove air bubbles. Clean jar rim with wet paper towel. Position lid on jar and screw on the metal ring.
- Place jars in canner and bring to a boil on high. Cover and reduce heat to a low boil. Process pints for 25 minutes (if elevation less than 1,000 feet.). Start timing after water comes to a boil.
- *Ascorbic Acid Solution: Mix 1 teaspoon of pure ascorbic acid powder to one gallon of water. (Substitute crushed vitamin C tablets if you have them. To each gallon of water you will need 3,000 milligrams, or six 500-gram tablets.
Yield: Makes 8-9 pint jars.
**NOTE: Can pears in 7 quart jars if desired. Use 10½ cups water to 1¼ cups sugar for the syrup. Process for 30 minutes in a boiling water canner.
Recipe courtesy of Marge Braker, Preserve