This recipe for canned pears is simple, and it's so much better than what you'll find at the grocery store. A dash of honey and a cinnamon stick adds sweetness and warmth to these homemade canned pears.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Prepare ascorbic acid color keeper according to package directions. Wash, peel, halve, and core pears; placing pear halves in the color-keeper solution as you peel and cut them.

  • For syrup, in a 4- to 6-quart pot combine pear nectar, water, honey, lemon juice, cinnamon sticks, cloves, and salt. Heat to boiling. Drain pear halves; add to syrup. Return to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until pears are almost tender, stirring occasionally.

  • Divide cinnamon pieces and pears among hot sterilized pint canning jars (see tips, page xx), leaving a 1/2-inch headspace. Ladle hot syrup over pears, maintaining the 1/2-inch headspace. Wipe jar rims, adjust lids and screw bands.

  • Process filled jars in a boiling-water canning for 20 minutes (begin timing when water returns to boiling). Remove jars from canner; cool on wire racks.


Ascorbic-acid color-keeper--the main ingredient of which is vitamin C--marketed under different names (such as Fruit-Fresh). It prevents certain fruit­like apple slices from oxidizing and turning brown during preserving. Look for it with canning supplies and online. Follow package directions for use.

Nutrition Facts

97 calories; 0 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 22 mg sodium. 118 mg potassium; 26 g carbohydrates; 3 g fiber; 21 g sugar; 0 g protein; 0 g trans fatty acid; 23 IU vitamin a; 6 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 8 mcg folate; 0 mcg vitamin b12; 10 mg calcium; 0 mg iron;