Michigan State University Extension
Preserving Food Safely - 01600773
08/03/99

PEARS--HALVED


QUANTITY: An average of 17-1/2 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 2-1/2 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
( use one teaspoon of powdered ascorbic acid per gallon of
cold water). Prepare a very light, light, or medium syrup
(see directions below for 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 hot jars with hot fruit and
cooking liquid, leaving 1/2-inch headspace. Adjust lids
and process.

SYRUP 
                                                  

Syrup     Approx.      Cups      Cups      Cups      Cups    

Type      % Sugar      Water     Sugar     Water     Sugar   

Very      10           6-1/2     3/4       10-1/2    1-1/4   

Light                                                        

Light     20           5-3/4     1-1/2      9        2-1/4   

Medium    30           5-1/4     2-1/4     8-1/4     3-3/4

*This amount is also adequate for a 4 quart load.

PROCEDURE: Heat water and sugar together. Bring to a boil
and pour over raw fruits in jars. For hot packs, bring
water and sugar to boil, add fruit, reheat to boil, and fill
into jars immediately.

RECOMMENDED PROCESS TIMES FOR PEARS, HALVED IN
A BOILING-WATER CANNER 
               

                       Process Times at Altitudes of         

Style                                                        

of    Jar           0-        1001-      3001-     over      

Pack  Size          1000 ft.  3000 ft.   6000 ft.  6000 ft.  

Hot   Pints         20 min.   25 min.    30 min.   35 min.   

Hot   Quarts        25        30         35        40


RECOMMENDED PROCESS TIMES FOR PEARS, HALVED
IN A WEIGHTED-GAUGE PRESSURE CANNER 
          

                      Canner Pressure (PSI) at Altitudes of  

Style                                                        

of        Jar      Process       0-         Above            

Pack      Size     Time          1000 ft.   1000 ft.         

Hot       Pints    10 min.       5 lb.      10 lb.           

Hot       Quarts   10            5          10

RECOMMENDED PROCESS TIMES FOR PEARS, HALVED
IN A DIAL-GAUGE PRESSURE CANNER 
          

                       Canner Pressure (PSI) at Altitudes of 

Style                                                        

of    Jar    Process     0-       2001-    4001-    6001-    

Pack  Size   Time        2000 ft. 4000 ft. 6000 ft. 8000 ft. 

Hot   Pints  10 min.     6 lb.    7 lb.    8 lb.    9 lb.    

Hot   Quarts 10          6        7        8        9


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