How To Can Pears

[ivankinsman]

I think canning is an domestic skill that needs to be preserved. It is much more fulfilling to eat your own canned fruit than to buy some insipid mass produced product of the supermarket shelves. We subscribe to the whole organic concept of 'slow food' - we are what we eat!

[KroppIllinois]

How do you know when the pears are ripe but not overly ripe? We have a large amount of pears on our tree but I have no idea when to pick them to can them....

[cookingupastory]

@KroppIllinois Pears are ripe when you gently press down on the neck (the area right around the stem) and it gives. They'll stay at this stage for a few more days, especially if you put them in the fridge after ripening. But don't wait too long before canning.

[waterfordjim]

Canned pears always give me DIARRHEA. In fact I just SHIT MY PANTS today from those fucking things. :-D

[amywalkerartist]

do you turn off the stove at boil before putting the top on? or leave it on boiling temp while waiting for the 25 minutes?

[KroppIllinois]

@amywalkerartist you leave the water boiling.

[hytekjunky]

Thanks! Very helpful tutorial.

[wholeNwon]

Nicely presented. However, though the specific pears and their preparation MAY have produced a product of sufficiently low pH to prevent the growth of C. botulinum, I certainly wouldn't let my LIFE depend on it. If you can't accurately measure the pH of the fruit and its range in the mixture, I would use a calibrated pressure canner. There is never a reason not to be safer.

[KroppIllinois]

@wholeNwon if the pears are in the hot water bath for twenty five minutes why wouldn't the botulism be killed?

[wholeNwon]

@KroppIllinois That's the point: Water boils at 212 deg.F. at sea level. 240 deg. F. is required to kill the spores.

A pressure canner at 15 lbs./in2 reaches 250 deg. F. and thus kills the spores. This is nothing new. All of this information has been available for many decades. I think I've given the correct numbers but haven't looked them up to be absolutely certain. If you're going to can, LOOK UP THE DATA AND TABLES YOURSELF TO BE SAFE!!!

The information is all free from the USDA.

[nfdlisgon]

My great grandpa invented canned pears I'm not kidding.

[likegrace]

on the saftey of this method if the pH is below 4.4 its a safe method, a higher pH and yes there would be a risk of food posioning using this method. The pH of pears is slightly acidic at 5-6, but not enough. ( the ascorbic acid which is helping alot) I would also add lemon juice and ascorbic acid in the syrup to bring that pH down. I personally like this method of preservation (acid pasterisation) but I like to check the pH of my preserves to make sure they are acidic enough.

[ColoradoSunflower]

I first saw this in the late summer of '09. I panicked when I initially couldn't find it again a year later to can my pears! I love how Marge presents how easy it is to can. I have a bushel to can TOMORROW and I'm so glad this video was still on YouTube. Thanks, Marge! Well done! You've taught me how to easily can during a time when home canning has seen a comeback =)

[cookingupastory]

@ColoradoSunflower Thanks! I love Marge's teaching style too - it helped me realize I can do this too! =)

[Darrylk123]

Very helpful thank you. :-)

[MonSwon]

Thanks for posting, you sound very professional and explain every thing well.

[elliechambers1]

This recipe was well explained and easy to do.

[wightchemist]

Clostridium botulinum is a soil bacterium. The spores can survive in most environments and are very hard to kill. They can survive the temperature of boiling water at sea level, thus many foods are canned with a pressurized boil that achieves an even higher temperature, sufficient to kill the spores.

Growth of the bacterium can be prevented by high acidity, high ratio of dissolved sugar, high levels of oxygen, very low levels of moisture or storage at temperatures below 38°F (type A).

[bonsieray]

This is a great video. Very simple to follow. I recently picked pears and wanted to can them. To those who question the safety of water bath canning of pears or any fruit or vegetable, you can go to any government extension website. Better to get the facts before posting negative posts. Pears are naturally a high acid fruit and the water bath method can be used. When it doubt, check it out.

[cherilynmonroe]

Thanks, I'm canning Bartlett Pears tonight. I really liked the way you removed the seeds and such. Very helpful, thanks again!

[ahsivertson]

Thanks for the helpful demonstration! I've done other canning many times, but I just found a good sale on pears and wanted to try some.

Oh, and to the person who said this causes botulism, read a book about canning sometime. The acid in fruit and tomatoes makes it so water bath canning works just fine and is actually the prefferred method of canning for most people. If it was so dangerous, why would water bath canners be sold at places like walmart, or even exist for that matter? : )

[jonathanhaslar]

This method is just fine for canning pears, and other fruits that are of a high acid content. The only thing I have read that is not done here is cooking the pears for a time until hot all the way through. When you move into LOW acid foods like veggies and meats, you need the pressure cooker/canner. This is not to take anything away from BobbyBo14. Botulism is still a REAL concern. Keep watching these vids and keep LEARNING. You can DO it!

[cwaj]

A lot of negativity....

I liked it, and hope to see more.

[laraskye]

you are awesome! Keep going!!!

[jcage]

a pear is like a retarded apple, why would anyone eat one of those

[5277407]

Only a stupid retard would think of something so assining to say

[PercyBeanProductions]

I have to say I could not imagine a bigger waste of time than canning pears, after you've payed the energy bills and bought all the equipment, it'd probably work out cheaper to just buy the tinned pears from the store. They make good presents though, home canned fruits.

[BobbyBo14]

This demonstration is very dangerous. Boiling alone does not reach high enough temperatures to kill botulinum spores. A pressure cooker must be used to do this effectively. Improper canning is what caused botulism to become so wide spread and deadly in the past. Remember never to eat from jars that have a popped top, as this may be a sign of botulinum growth.

[tantzer]

Hi. Why is the lid in two parts (ring + disc)? Can I do this with a one-piece lid?

[4wisdomsearch]

hello do you have to have that acid, thank you

[oldsoulyoungbody]

ascorbic acid is vitamin C, its to prevent browning of the pears. Just grind up some unflavored vitamin c tablets and put them in water, or just put lemon/lime juice in water.

[4wisdomsearch]

thank you many blessing to you

[oneundertaker]

this is a very informative demonstration of canning the pears. i have already gathered 20-10 gallon buckets of pears this fall! AND they are still falling..I have made pear honey, pear relish and TRIED pear preserves...they kept getting dark. Now I know how to can them and keep them their natural color! Thanks so much

Christie in Brilliant Alabama

[gigimcgary]

That was very informative. Thank you very much!!! I'm canning by myself for the first time tomorrow. My pears are ripe!!!I thought the process was going to be way to complicated. But you made it look really fun and easy. Thanks again!

[cookingupastory]

best of luck with your canning! Glad to know this helped =) I think Marge does a wonderful job explaining and showing how to do it, too!

[gigimcgary]

24 quarts of pears are now in my food storage. Thanks!!! I think I've found a new hobbie. I will be getting my own canning supplies so I don't have to borrow my mothers! Love it- Thanks!!!!

[cmbroth]

wonderful video, very very helpful!!

[cookingupastory]

Thanks, cmbroth. I hope you were able to can some pears for later!

[cmbroth]

Wonderful video, very helpful!

[tyashwowe]

Watefwd

[teresaveg]

Instead of sugar... Could I use stevia? By the way...this is THE MOST INFORMATIONAL video I have found on HOW TO actually can anything. I never knew about the water and how high it had to be or what kind of a pot you need. This is a great video for first time people wanting to be expert canners. I want to learn how to do potato soup, vegetable soup, etc. Thanks for the video.

[eltearpdx]

Im no expert, but i think the sugar is important to the process, not just for sweet flavor, but shape of fruit. Try stevia w/freezer jam maybe?

[stillpumpedfromusing]

I think the sugar also helps preserve the fruit by preventing bacterial growth (too hygroscopic.) Like the other comment suggests, I'd use Stevia with freezer jam or fridge-jam (non-processed, but eaten right away (or on ice cream.)

[darknessofevil]

and thats umm pears...

lame line

[Zim85208]

THIS IS MY 200th time watching this! <333333333

[waterfordjim]

@Zim85208 That is the best comment, EVER. :-)

[Zim85208]

id can her pairs any day!

[Zim85208]

wooooooooooo hottie right there.. id like some of that

[Zim85208]

shes hot

[sensiblechic303]

that was very informative and the tips were helpful, too.

[guacamolecestsibon]

Very clear demonstration for canning..but i wasn't aware that one could handle food with your bare hands before canning them...bare hands to touch food before it is put it in is not a good idea

Very well demonstrated otherwise

[boopy78]

As long as your hands are clean it is not a problem. Cleanliness, not sterility, is key.

[masterofpuppies91]

Oops watch out you wouldn't want to give the kids botulism

[krazyBXgirl]

Teaching people to can this way is wrong. You did not teach how to test the seal . The USDA guidelines, And proven recipes should allways be followed. One comment posted was someone who is going to can her sauces, Will she use a proven recipe? Low or high acid? Or will she make herself and her family sick, or worse kill them? as you can see people are going to have half the facts and make some BIG mistakes. reconsider what you are doing and the medium you are using.

[kyouji4]

I would probably never do this for pears but I very much appreciate the visual lesson on how to can (: I will use this for sauces. Thank you!

[cookingupastory]

kyouji4, I wouldn't use this canning demonstration for anything but pears. There is a great website to use as a resource for additional info; google: National Center for Home Food Preservation

[MAC02134]

Marge: I enjoyed this video as well as the Strawberry Preserves one a while back. Thank you for doing this. Your teaching style is very relaxing. God bless you today is my prayer.

Phil in Decatur, AL

[dylan1621]

sorry i clicked on the wrong video sorry wont happen again...trust me

[davens99]

Thanks!! Very helpful. Good timing as well.

[smd1949]

Excellent video.

[detroit69monster]

dis i gota try

[Utoobname5400]

the message of this video is completely wrong.

if we don't set an example for our children who will?

[snoopa92]

mmmm pears

[cookingupastory]

I filmed some folks pear picking last weekend. Amazing number of pears one tree put out. I can imagine there were lots of jars of pears in your home!

[britishlover06]

ok then....

[mystichairdresser]

I might even try canning. One of the things I have always been afraid to try. My dad used to can a lot believe it or not. He had some killer chile sauce!

[cookingupastory]

It's a real hands-on process...glad to hear your dad rolled up his sleeves and got into it! If he/you are up to sharing that chile sauce recipe, I'm'a listening :)

[mystichairdresser]

Unfortunately my dad passed away and i am still searching for that recipe. Sorry.

[cookingupastory]

I am so sorry for your loss. It sounds like you have some great memories of him, and that's a blessing.

[DemonPalm]

Second rate, I saved it from a bad rating o.O

[Utoobname5400]

Demon Palm why the fuck r u looking at pear videos ?

[detroit69monster]

dey prob hungry ass

[henname]

oh hey! I got first comment. sweet!

[henname]

oh yaaaay!! I was hoping for some more preserving videos (You guys inspired me).

[cookingupastory]

That's good news cause I'm planning on getting together with Marge again soon to film another :) !