Canning Recipes Pickled Pears Ingredients: Amount Measure Ingredient -- Preparation Method Cooking Directions: -------- ------------ -------------------------------- 8 pounds pears - (abt 48 med) -- peeled, cored, and sliced 3 cinnamon sticks 1 tablespoon whole cloves 1 tablespoon whole allspice 6 cups sugar 4 cups water 3 cups vinegar, 5% acidity Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions. Treat fruit to prevent darkening. Tie spices in a spice bag. Combine spice bag, sugar, water and vinegar in a large saucepot. Bring to a boil, reduce heat and simmer 5 minutes. Drain pears. Cook pears in syrup one layer at a time until tender but not soft. Carefully remove pears. Repeat until all pears are cooked. Pack pears into hot jars, leaving 1/4-inch headspace. A stick of cinnamon and a few whole allspice may be added to each jar. Remove spice bag from syrup. Bring syrup to a boil. Carefully ladle hot syrup over pears, leaving 1/4-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight. Process 15 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation. This recipe yields about six 8-ounce jars. © 2008 canning-recipes.com contact