Canned Pears in White Wine Syrup

Sweet and fruity, with a nuanced flavor from wine, ginger and vanilla, Canned Pears in White Wine is a fun way to have summer all year!

Canned Pears

In the balmy late days of summer, don’t you sometimes wish things would last forever? The clear blue skies, the soft lake breezes, the bountiful fields, the fruit trees heavy with fruit… A paradise!

But time marches on.  And happily the fall has its own delights!  But you can preserve some of the spirit by canning pears.  And this recipe is especially tasty prepared in a lightly sweet white wine syrup. 

Pears in a window

Why You’ll Love This!

Tasty.  This is lightly sweet and fruity, but with a more complex flavor than canned pears in a plain syrup.

Extend summer’s bounty.  Fruit season is short, especially if you like to eat local.  But you can extend the season all year by preserving some for winter.

Planet-friendly.  There are so many green benefits to home canning.  The jars and bands (though not the small lid disks) are reusable, so there is little waste.  And you can use local produce that hasn’t been shipped for thousands of miles and sometimes save on packaging too. 

Plus it’s fun and economical!

newly picked pears

What You’ll Need

Ingredient Notes

  • Water.  This increases the syrup volume.
  • Sugar.  This sweetens the pears and syrup.  This recipe has also been successfully tested with allulose sweetener.  And it is safe  to adjust the sugar levels to your taste.
  • Dry white wine.  This adds flavor to the syrup.  You can use additional water or apple juice if you prefer.
  • Ginger.  This adds flavor. I keep a ginger bulb in my freezer at all times which makes it easy to add great ginger flavor to my recipes.  Candied ginger (probably about half the amount) should also work, but dried, powdered ginger would cloud the syrup.
  • Vanilla bean.  This adds flavor and is less subject to degradation from heat than vanilla extract.  You could use vanilla bean paste instead or even vanilla extract in a pinch.  If you use vanilla extract, add it right before you move to the canning step.
  • Pears.  This is the main ingredient.  Any color pears will work but avoid Asian pears which are unsafe without extra acidification.
  • Lemon juice.  This helps keep the pears from browning once cut.

Special Tools

  • If you are canning this, you will need a water bath canner, jars, lids and associated tools.  If you are simply refrigerating it and eating it quickly, no special tools are needed.

Step by Step Directions

Halve pears, then scoop out seeds with a 1/4 teaspoon metal measuring spoon. 

scoop out seeds

Use a knife to cut out stem and blossom end. 

remove blossom end and stem

Dip cut side in lemon juice to keep from discoloring.

dip in lemon juice

Add wine, water, sugar and ginger to a Dutch Oven or stockpot.  Cut vanilla bean in half lengthwise, scrape out the seeds and add both the seeds and the pods halves to the pan.  Bring to a boil, stirring to dissolve sugar, then turn down heat and simmer.  Remove vanilla pod and ginger chunks.

combine syrup ingredients

Add the prepared pears to the hot syrup and bring to a low boil again.  Cover and poach for 5 minutes. The syrup may not cover the top, but the pears will soften and release juice as they cook increasing the amount of syrup.

cook pears

Pack canning jars tightly but gently (don’t smash or break fruit), then top with cooking liquid. Add more hot water or wine if needed to obtain the proper headspace. Place lid on the jar and screw down the metal band. 

put pears in jars

Process in a boiling water bath for 20 minutes for pints and 25 minutes for quarts, adjusting for altitude.   Refrigerate any jar that doesn’t seal within a few hours and eat those pears within 5-7 days.

canned pears

How to Serve

There are so many things you can do with canned pears!  First you can eat them plain.  It’s a fun childhood memory for so many middle-agers!

Then they are a wonderful topping for many foods.  Think pancakes, ice cream or pound cake.  And don’t forget to add some to smoothies!

Next, consider perhaps the easiest dessert ever–a pear fool.  A fool is just cut fruit mixed with whipped cream–and it’s surprisingly delightful for a modest amount of work.  To prepare a pear fool, just cut your fruit into bite-sized pieces, then mix with sweetened whipped cream.  Top with more whipped cream if you’d like!

Canned pears can also go into a number of baked good recipes.  Just be sure to drain them first, unless the recipe calls for the liquid, and avoid recipes that need the pears to stay firm. And while I haven’t tried it, a reader reported great success using canned pears in my French Pear Tart recipe (one of my most popular recipes).

So many pear treats, so little time!

pears with whipped cream

Variations 

Sugar Free Canned Pears

Sugar doesn’t contribute to the safety of canned pears; it is there for flavor.  So I decided to do a batch using allulose sweetener instead of sugar–since I’m always watching my sugar intake.  It worked beautifully. 

I should note here, that allulose is one of the sweeteners that is less likely to crystalize.  Using a different sweetener may possibly give you a syrup that has “sugar” crystals after it cools and sits for a while.  It’s a natural phenomenon that users of real maple syrup may recognize but isn’t as nice aesthetically.

And for one final note, in my experience, sometimes items made using sweeteners instead of sugar will mold more quickly after opening than the same recipe made with sugar. This even occurs in recipes that aren’t canned, like a refrigerator jam.  I’m haven’t seen that with this, perhaps due to the acidity of the wine.   But it’s something to be aware of if you work with sweeteners or you lower the sugar in any food.

Can I skip the wine?

You can substitute water or fruit juice for the wine if you prefer.

Other variations

You can also change the spices if you wish, just use whole spices or your syrup will be cloudy.  But some examples of other spices that comes whole include cardamom pods, allspice, and star anise.

served in a glass dish 

Leftovers

Canning lid manufacturers generally rate their lids as good for a minimum of 18 months.  In practice many go longer.  But it’s a good idea in any home canned recipe to double check that the seal is still intact before opening and discard anything with a failed seal.  And even though a jar may be safe, quality will decline after about a year so try to use up last year’s jars before the new season begins.

Once open, you should refrigerate the leftovers and use them up within 5-7 days. 

You may have some extra syrup, which you can use it to make a tasty white wine sangria.  Add fruit and ice to your glass, fill about 2/3 full with leftover syrup, then top with club soda or 7up.   If you’d like, you can also add a tablespoon or two of brandy, a fruity alcohol like Cointreau, or another alcohol of your choice. 

And if you really have a lot of syrup left, you can water bath can it in another jar along with your pears. Wouldn’t that be lovely for a pitcher of sangria over the holidays, perhaps swimming with cranberries!

Canned Pears

Tips & FAQs

I often use Trader Joe’s Reserve wine made with organic grapes when I cook.  Besides the organic component, it’s a decent cooking wine, and not too expensive.

If you’re using home grown, unsprayed pears, you’re going to have some that may have a little insect or other damage.  Since these pears are halved, you may see evidence in the core, as you remove it.  But there’s often a telltale sign on an intact pear—a divet, or occasionally a small hole, in the skin.  When I see this, I start my cut to one side of it so I can get a good look at what is going on inside.  Then I save some, all or none of that pear, depending on what I find. 

And I don’t compost anything that has evidence of disease or infestation, since like many home compost bins, mine isn’t hot enough to reliably destroy these organisms.  

Damaged pear

Do I have to can these?  If you’re not a canner you don’t need to can these.  Instead they can be kept in the refrigerator and eaten within about 5-7 days.  In that case, I’d probably cut the recipe in half or even smaller so eating them up is manageable.

What if I run out of syrup when I pack the pears into jars?  If you pack your pears loosely it is possible that you’ll end up with more than the expected 4 quarts and run out of syrup.  Because pears are safe canned simply in water, you can just top off the jars (leaving adequate headspace—see recipe) with additional hot water or wine, then proceed to can per the instructions.

What if I’m New to Canning?  If you have never canned before, take a look at some of the sources that teach the basic process before starting this.  This recipe makes the assumption that you understand basic canning principles like how to tighten jars, etc.

There are many online sites that are excellent resources–I tend to like university sites like the University of Georgia’s National Center for Home Food Preservation, Colorado State, or Food in Jars.  There are also good canning cookbooks available.

Pears on towel

Canned Pears

Canned Pears in Wine Syrup

Sweet and fruity, with a nuanced flavor from wine, gingerand vanilla, Canned Pears in White Wine is a fun way to have summer all year!
Author: Inger
5 from 2 votes
Prep Time 1 hr
Cook Time 45 mins
Course Side Dish
Cuisine American
Servings 4 quarts

Ingredients
  

  • 10 pounds pears approximate avoid Asian pears which are unsafe without extra acidification
  • 1/4 cup lemon juice approximate
  • 1 vanilla bean
  • 2 cups water
  • 2 cups sugar
  • 1 bottle dry white wine
  • 2 inch piece of ginger peeled and sliced in thick slices

Instructions
 

  • Halve pears, then scoop out seeds with a 1/4 t metal measuring spoon. Use a knife to cut out stem and blossom end. Dip cut side in lemon juice to keep from discoloring.
  • Add wine, water, sugar and ginger to a Dutch Oven or stockpot. Cut vanilla bean in half lengthwise, scrape out the seeds and add both the seeds and the pods halves to the pan. Bring to a boil, stirring to dissolve sugar, then turn down heat and simmer for 15 minutes. Remove vanilla pod and ginger chunks.
  • Add the prepared pears to the hot syrup and bring to a low boil again. Cover and poach for 5 minutes. The syrup may not cover the top, but the pears will soften and release juice as they cook increasing the amount of syrup.
  • Pack canning jars tightly but gently (don’t smash or break fruit), then top with cooking liquid leaving 1/2 inch headspace. Remove any trapped air bubbles by a plastic or wooden utensil (I use a chopstick) between the food and the sides of the jar. Add more hot water or wine if needed to obtain the proper headspace. Wipe jar rim with a clean, dampened cloth. Place lid on the jar and screw down the metal band fingertip tight.
  • Process in a boiling water bath for 20 minutes for pints and 25 minutes for quarts, adjusting for altitude if over 1000 ft. Remove from heat and let sit in hot water for an additional 5 minutes before removing. Refrigerate any jar that doesn’t seal within a few hours and eat those pears within a few days.

Notes

This recipe assumes you understand basic canning principles.  If not, please consult a reputable source such as "Food in Jars" for additional background first.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.
Tried this recipe?Let us know how it was!

Updated from original, published on Sep 17, 2013.

19 thoughts on “Canned Pears in White Wine Syrup

  1. David Scott Allen

    I lo ve canning pears at this time of year – and having something wonderful to enjoy mid-winter. (Not that our winters are that bad…) I will try your version after the market next week. The pears have been amazing this year.

    1. Inger Post author

      I wouldn’t hesitate a bit to use red wine Christine. It will add a rich flavor that would be wonderful moving into winter! Hope you enjoy!

  2. Joann Fager

    Hi,
    Hope you are still enjoying your pears!
    Just discovered a half full bottle of pear white wine in my fridge…
    and happen to have a box of pears in my basement ;).

    Okay, the question I have is you left the skin on pears…. how did the skins do long term with canning? As most canning recipes suggest peeling pears.

    Thank you for any input.

    Joann F.

    1. Inger Post author

      Lucky you! I skip the peeling on fruit quite often. It really saves work/time and you have less waste. The pears have pretty tender skin–my kids will complain about apple peels in applesauce or apple pie, but eat the pears just fine. If you get the chance let me know what you end up deciding and how it works out!

  3. Louise

    Oh you lucky girl, two pear trees! I guess you need to have at least two pear trees for pollination. Anyway, your pears look lovely right off the tree. I love the way you were so patient waiting for just the ripe moment.

    As you know, Inger, I’m not much of a canner but I sure wouldn’t mind having a few of those tasty pears for breakfast, wine and all!

    Thanks for sharing…

    1. Inger Post author

      You are right about the pollination Louise, though when we first moved here there was a single really old pear tree that still fruited, so there may be another tree somewhere in the neighborhood. Doesn’t pay to trust to fate however, though, does it? And speaking of breakfast, I did some fruity peach syrup with a little rum that I think will be delicious on pancakes or waffles this winter. Whew, good thing that winter is coming!

    1. Inger Post author

      Thanks, Lynn. I also did figs in a red wine syrup and added bourbon to peaches (though I didn’t grow either of those), so I having fun with my “booozy fruit”. I loved growing the pears and now have some baby mulberry and plums trees that I hope produce fruit a little faster!

  4. grace

    pears are quickly becoming one of my favorite fruits–they’re about to surpass apples on the list, for sure! this is an elegant and tasty way to prepare and keep them. 🙂

    1. Inger Post author

      You know I hadn’t thought of it before but I think I agree with you Grace. I can think of several things I do with pears that don’t work with apples–and then I don’t need to cut up the pears for my daughter with braces 😉

    1. Inger Post author

      I was really excited to see those pears this year! But someday you will have citrus and other wonderful things that we can’t grow here!

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