Print

Homemade Canned Pears with Vanilla & Cinnamon

homemade canned pears - featured image
Print Recipe

Preserve the taste of fall with these homemade canned pears infused with vanilla and cinnamon. A simple recipe that captures a moment in a jar, perfect for gifting or enjoying year-round.

Ingredients

Scale
  • 4 pounds firm ripe pears (Bosc or Bartlett work best)
  • 4 cups granulated sugar
  • 4 cups water
  • 2 whole vanilla beans, split lengthwise
  • 4 cinnamon sticks
  • 2 tablespoons lemon juice (fresh squeezed)

Instructions

  1. Sterilize your jars and lids (10 minutes). Wash everything in hot soapy water, then place jars in your canner or stockpot, cover with water, and bring to a boil. Boil for 10 minutes. Keep them in hot water until you’re ready to fill them. The lids go in a separate small bowl of hot water (not boiling — just hot from the tap).
  2. Make the vanilla cinnamon syrup (15 minutes). In your large saucepan, combine the 4 cups sugar, 4 cups water, and lemon juice. Stir over medium heat until the sugar dissolves completely. Add the split vanilla beans (scrape the seeds into the syrup too — don’t waste them) and the cinnamon sticks. Bring to a gentle boil, then reduce heat and let it simmer for 10 minutes.
  3. Prepare the pears (20 minutes). While the syrup simmers, peel your pears. Cut them in half lengthwise and use a melon baller or small spoon to scoop out the core and seeds. If you want them to look pretty, leave the stems on one half. As you work, drop the pear halves into a bowl of water with a squeeze of lemon juice to keep them from turning brown.
  4. Pre-cook the pears (5-8 minutes). Drain the pears and add them to the simmering syrup. Cook them for about 5 minutes — they should be slightly translucent at the edges but still firm in the center. Don’t overcook them! They’ll continue cooking in the jars during processing.
  5. Pack the jars (10 minutes). Using your jar lifter, remove a hot jar from the water bath and place it on a towel. Using the wide-mouth funnel, carefully pack the pear halves into the jar, cut side down. You can layer them pretty tightly — they’ll shrink a bit. Add one cinnamon stick and a piece of vanilla bean to each jar. Leave about 1/2 inch of headspace at the top.
  6. Add the syrup (5 minutes). Ladle the hot syrup over the pears, covering them completely but still leaving that 1/2 inch of headspace. Run a clean knife or bubble remover tool around the inside edge of the jar to release any trapped air bubbles.
  7. Wipe and seal (2 minutes). Wipe the rim of each jar with a clean, damp towel. Any syrup residue can prevent the lid from sealing. Center a lid on each jar and screw on the band until it’s fingertip-tight — not too tight, just snug.
  8. Process the jars (20 minutes). Place the filled jars back in the canner, making sure they’re covered by at least 1 inch of water. Bring to a full rolling boil, then start your timer for 20 minutes (adjust for altitude if needed — add 5 minutes for every 1,000 feet above sea level).
  9. Cool and check seals (12-24 hours). Use your jar lifter to remove the jars and place them on a towel-lined counter. Let them cool completely without touching them. You’ll hear the lids popping as they seal — that’s the sound of success. After 12-24 hours, press the center of each lid. If it doesn’t flex up and down, it’s sealed. If it does, refrigerate and use within a few weeks.

Notes

Don’t skip the lemon juice — it keeps the pears from browning. The syrup needs to be hot when poured over the pears, and the jars need to be hot too to prevent cracking. Timing is everything with pears; overcook them even by a minute in the pre-cook stage and they’ll be too soft after processing. Properly sealed jars will keep in a cool, dark place for up to 12-18 months. The flavor actually gets better after about a month.

Nutrition

Keywords: canned pears, vanilla pears, cinnamon pears, homemade canned fruit, pear preserves, water bath canning, fall recipes, gift ideas

Find it online: https://lucastable.com/homemade-canned-pears-with-vanilla-and-cinnamon/