How To Can Pears

A thorough, step-by-step guide to canning pears from a home economic expert. Episode includes printed recipe on website: http://cookingupastory.com/canning-pears-raw-pack/

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[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.

[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! =)

[cmbroth]

wonderful video, very very helpful!!

[cookingupastory]

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

[Zim85208]

THIS IS MY 200th time watching this! <333333333

[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

[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!

[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.

[KroppIllinois]

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

[KroppIllinois]

@amywalkerartist you leave the water boiling.

[waterfordjim]

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

[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?

[hytekjunky]

Thanks! Very helpful tutorial.