Pears (Halved)
Quantity: An average of 17½ pounds is needed per canner load of 7 quarts; an average of 11 pounds is needed per canner load of 9 pints. A bushel weighs 50 pounds and yields 16 to 25 quarts – an average of 2½ pounds per quart.
Quality: Choose ripe, mature fruit of ideal quality for eating fresh or cooking.
Procedure: Wash and peel pears. Cut lengthwise in halves and remove core. A melon baller or metal measuring spoon is suitable for coring pears. To prevent discoloration, keep pears in an ascorbic acid solution. Prepare a very light, light, or medium syrup or pack pears in apple juice, white grape juice, or water. Raw packs make poor quality pears. Boil drained pears 5 minutes in syrup, juice, or water. Fill jars with hot fruit and cooking liquid, leaving 1/2-inch headspace. Adjust lids and process.
| Recommended process time for Pears, halved in a boiling-water canner. | |||||
| Process Time at Altitudes of | |||||
| Style of Pack | Jar Size | 0 - 1,000 ft | 1,001 - 3,000 ft | 3,001 - 6,000 ft | Above 6,000 ft |
| Hot | Pints Quarts |
20 min 25 |
25 30 |
30 35 |
35 40 |
| Process Times for Pears, halved in a Dial-Gauge Pressure Canner. | ||||||
| Canner Pressure (PSI) at Altitudes of | ||||||
| Style of Pack | Jar Size | Process Time (Min) | 0 - 2,000 ft | 2,001 - 4,000 ft | 4,001 - 6,000 ft | 6,001 - 8,000 ft |
| Hot | Pints or Quarts | 10 | 6 | 7 | 8 | 9 |
| Process Times for Halved Pears in a Weighted-Gauge Pressure Canner. | ||||
| Canner Pressure (PSI) at Altitudes of | ||||
| Style of Pack | Jar Size | Process Time (Min) | 0 - 1,000 ft | Above 1,000 ft |
| Hot | Pints or Quarts | 10 | 5 | 10 |
(adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, 2006 revision)