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Canned (Preserved) Pears

Servings 5 1L Jars


  • 4 cups sugar
  • 4 quarts (16 cups) water
  • 6 whole star anise
  • 8 green cardamom pods
  • 4 sticks cinnamon
  • 8 whole cloves
  • 6 1L Jars with lids


  • Peel, core, and half the pears, placing immediately into a lemon water bath. I had 2 large pots half full of lemon water for the 10 pounds of pears.
  • Wash the jars in hot soapy water, rinse well and set as many as possible in your canning pot. Fill the jars and pot with water (until the jars are covered) and bring to a boil. Set the lids in a saucepot, cover with water and bring to a boil, turning off the heat once it reaches a boil.
  • In a large pot, bring the water, sugar, and spices to a boil.
  • Using a slotted spoon, transfer the pears from their lemon water bath to the sugar water. Bring back up to a boil and boil for 5 minutes.
  • Remove a jar from the canning pot, dumping out the water in the jar. Fill GENTLY with pears (adding an allspice, and couple cardamon pods and cloves to each jar). Fill the jar with syrup until half an inch from the top.
  • Wipe the rim of the jar and place on a lid, screwing tightly.
  • Repeat until all the jars are filled. Place the jars back in the boiling water (in the canning pot) and water bathe for 10 minutes.


Recipe found on Simply Recipes.