Cinnamon Spiced Home-Canned Pears
This is my spicy twist on the traditional home canned pears. They can be used in baking or just eaten out of the jar - perfect for a cold winter snack - the spices will warm you!
To make plain canned pears - simply omit the spices.
This recipe makes 3 to 4 quarts of pears (depending on how tightly you pack the pears)
12 to 14 cups pears (peeled, cut in half & cored) (as seen above I soak the cut pears in water with lemon juice to prevent browning until your syrup has boiled).
10 cups water (filtered preferably)
2 to 3 cups sugar
juice from 1 lemon (2 if you are soaking the cut pears in water before you pack them into your jars - as seen above)
cinnamon (1 stick per jar)
ginger (1 dime size per jar)
whole cloves (3 per jar)
whole peppercorns (about 7 per jar)
cardamom (1 per jar)
Prepare the pears as listed above and count out the spices and place aside until later. In a large stock pot pour the water, sugar & lemon juice & stir until sugar is dissolved. Place the pot (syrup) on medium heat and bring to boil. While you are waiting for the syrup to boil - Gather your canning jars, lids and rings (you will need 3 or 4 quarts). (see Canning Basics - Jar Sizes). Also, gather all other canning supplies: (see Other Canning Supplies). Start the water boiling for Jar sterilization: (see Sterilizing Jars & Lids) - once it has boiled begin sterilizing your jars.
By now your jars should be sterilized and ready to be filled. Take the jars out of the boiling water (I use my jar remover and make sure that the water is drained out of each jar). Now you will "cold pack" (click to see the difference between Cold Pack & Hot Pack) the pears into each jar. When the jars are half way full - add the spices to each jar and then continue filling the jar with more pears. Ladle the syrup on top of the pears (into each jar) making sure not to go above the bottom of the threads on the jar. Continue filling until all of the jars have been filled. Wipe the rim of each jar with a damp cloth making sure that any syrup residue is gone (any residue left on the rim can stop the jar from sealing). Place a sterilized lid on each jar and then tighten a ring on each jar. Place all jars in a "Water Bath Canner" and process (boil) the filled jars for 30 minutes (make sure that the water level in the Canner is 1 inch above the tallest jar)
After boiling for 30 minutes remove the jars and place them on the counter or table to cool (I always place them on a cloth because there have been a few times when a jar cracked and then the contents oozed out making a mess - the cloth will help if that happens). You will hear the wonderful popping sound of your jars sealing.