How to Can Pears
Fresh pears preserved in light syrup or juice.
The Short Answer
Pears are water bath canned. Process pints for 20 minutes and quarts for 25 minutes. Use firm, ripe Bartlett pears for best results.
Canning Method at a Glance
Source: USDA NCHFP | Last verified: March 30, 2026
Water Bath Canning Pears
Hot pack recommended. Bartlett pears are ideal.
Headspace: 0.5 inches
Step-by-Step: Canning Pears
- Wash, peel, halve, and core pears.
- Treat with ascorbic acid solution to prevent browning.
- Simmer in syrup 5 minutes.
- Pack hot pears cavity-side down.
- Cover with hot liquid. Remove air bubbles, wipe rims, apply lids.
Bartlett pears are the gold standard for canning. They hold shape, have consistent flavor, and are widely available in late summer.
Safety Notes
Important: Pears are high-acid and safe for water bath canning. Use firm pears; overripe will be mushy.
The Bottom Line
Pears can be safely canned in a boiling water bath. Always use tested recipes from the USDA, Ball, or university extension programs. Follow processing times exactly, and adjust for your altitude if you live above 1,000 feet. When in doubt about any canning procedure, consult the USDA National Center for Home Food Preservation at nchfp.uga.edu.
Frequently Asked Questions
Yes. Pears can be canned in water, fruit juice, or light syrup. Sugar helps color and texture but is not needed for safety.