10poundspears approximateavoid Asian pears which are unsafe without extra acidification
1/4 cuplemon juiceapproximate
1vanilla bean
2cupswater
2cupssugar
1bottledry white wine
2inchpiece of gingerpeeled 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.