How to Can Cinnamon Pears

How to can cinnamon pears. Adding red hots to canned pears gives fresh pears a nice cinnamon twist.

Ever wondered how to can cinnamon pears? I had never heard of them before, until just recently.

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This year I was able to get my hands on some free pears, so I decided to can some. My cousin mentioned that she makes “cinnamon pears”. I was intrigued…sounds delicious! It turns out they are.

One of the keys to successfully canning pears, is to do it before they get too ripe. When I picked mine they were still a little green. I let them sit in a box outside for about a week, and then they were perfectly ripe…just starting to soften but still firm.

If you wait until they are too ripe, they will be hard to peel and won’t look as nice when you cut them to put them in the canning jars.

Before you get started, prepare your canning jars, lids, and screw bands. You can easily sanitize them by running them through the “sanitize” cycle in your dishwasher.

Remove the jars and add the pears while the jars are still hot. How many jars you need depends on the size of your pears.

My pears were very small. I packed about 30 small pears into 3 quart sized jars.

Get out your boiling water canner and start the water boiling so it is ready when it is time to process the jars.

Ingredients:

  • Pears
  • 2 cups cinnamon red hots
  • 5 cups water
  • 1 tbsp + 1 tbsp Fruit Fresh

Now to get started. I learned a neat trick for getting the cores out of the pears. You can use a melon baller to scoop them out! I laid each pear on its side, cut off the top and bottom of each pear, and then peeled the pears. After I peeled a pear, I cut it in half lengthwise. I then used the melon ball tool to gently “scoop” out the pear core. It worked great!

Pears will brown quickly as you work with them. While you are peeling and cutting them, place the pears you are finished with in a bowl of water that has about a tablespoon of “fruit fresh” added to it. This will prevent your pears from browning while you are working.

After you have peeled and removed the cores from all the pears, it is time to prepare the liquid you will can them in. In a large saucepot, melt 2 cups of cinnamon red hots in 5 cups water. Cook and stir until all the red hots have melted. Add 1 tbsp. fruit fresh and stir until dissolved.

Next add the pears to the pan, cover, and cook 3-5 minutes, stirring several times.

Canning Instructions:

Place the pears, cut side down, into the canning jars. Fill with the hot cinnamon liquid. You should have enough liquid for about 4 quart sized jars. Remove any trapped air bubbles in the jars by placing a long skinny wooden or plastic spatula inside each jar and circling around the edge of the jar. Wipe the top edge of each jar to ensure a good seal.

Place sterilized lids and screw bands on jars tightly. Using tongs, carefully lower jars into canner. Water should be 1-2 inches above tops of jars. Add additional boiling water if necessary. Process jars in a boiling water canner for 20 minutes. Here is a chart to adjust the processing time for different altitudes.

Your cinnamon pears will store well in a cool, dark place for about a year. Enjoy!

Like this recipe? Try this recipe for canning cinnamon apples.

Follow my canning and preserving board on Pinterest.

How to can cinnamon pears. Adding red hots to canned pears gives fresh pears a nice cinnamon twist.

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6 Comments on "How to Can Cinnamon Pears"


    1. Hi! You do not have to buy a boiling water canner, but you can get one for about $20 that has a wire rack in it that lets you take the jars easily in and out of the pot. You can use a regular pot if the pot is tall enough that you can cover the jars with 1-2 inches of water.

      Reply

    1. That’s right, no extra sugar is needed for this recipe. The pears turn out really sweet, even without the added sugar.

      Reply

  1. Can I do this with previously frozen pears? I froze bags and bags of peeled pears last summer when I ran out of cooking/baking ideas.

    Reply

    1. Hi! I’ve never tried that, but I don’t think you would be happy with the texture of the pears after they have been frozen, thawed, and then canned. I think it would be “safe” to do that as far as canning is concerned, but I don’t think you would be happy with the result. You could mix them with apples to make an apple/pear sauce, or I also like to puree them and make fruit leather out of them.

      Reply

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