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Enjoy delicious homemade pear sauce year-round
with this recipe that offers both water-bath and freezer canning
methods for storing.
Homemade Pear Sauce
- 9 pounds Bartlett pears, peeled, cored
and sliced
- 1 cup water
- 2 tablespoons lemon juice
- 1 to 1 1/2 cups granulated sugar
- 1 to 2 teaspoons ground cinnamon (optional)
- Combine pears and water in a heavy 8 to
10-quart pan. Bring to a boil over medium-high heat, stirring
often. Reduce heat, cover, and simmer, stirring often, until
pears are soft, about 20 to 30 minutes.
- Add lemon juice, and the sugar and cinnamon,
if desired; bring to a boil. Simmer sauce, uncovered, until as
thick as desired.
- Fill hot, sterilized jars with hot sauce,
leaving 1/2-inch headspace. Gently run a narrow nonmetallic spatula
between sauce and jar sides to release air bubbles. Wipe rims
and threads of jars clean; top with scalded lids, then firmly
screw on bands.
- Place jars, slightly apart, on a rack
in a boiling water canner or other deep pan half-full of hot
water. Add more hot water to cover jars by 1 to 2-inches.
- Bring water to a simmer; then cover and
simmer for 15 minutes for pints, 20 minutes for quarts. Lift
out jars and let cool on a towel away from drafts. Test seal
of each jar by pressing lid; if it pops when pressed, there's
no seal. Store unsealed sauce in the refrigerator and use within
1 month.
- If you like, you may omit processing and
ladle sauce into freezer containers, leaving 1/2-inch headspace
for pints, 1-inch headspace for quarts. Apply lids; then freeze
for up to 1 year or refrigerate for up to 1 month.
Makes about 6 pints or 3 quarts.
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