Michigan State University Extension
Preserving Food Safely - 01600773
10/13/97

### PEARS--HALVED

        QUANTITY:   An average of  17-1/2 pounds is needed  per

    canner
     load of 7 quarts; an average of 11 pounds is  needed

    per
     canner load of 9 pints.  A bushel weighs 50 pounds  and

    yields
     16  to  25 quarts--an average of  2-1/2  pounds  per

    quart.

        QUALITY:   Choose ripe, mature fruit of  ideal  quality

    for
    eating fresh or cooking.

        PROCEDURE:   Wash  and peel pears.  Cut  lengthwise  in

    halves
     and remove core.  A melon baller or metal  measuring

    spoon
      is   suitable   for  coring   pears.    To   prevent

    discoloration,
     keep  pears  in an  ascorbic  acid  solution

    (
    use one teaspoon  of powdered  ascorbic acid per gallon of

    cold
    water).  Prepare a  very light,  light, or medium syrup

    (see
    directions below for syrup), or  pack  pears  in  apple

    juice,
     white grape juice, or water.  Raw  packs  make  poor

    quality
     pears.   Boil  drained  pears 5  minutes  in syrup,

    juice,
     or   water.   Fill  hot  jars  with  hot  fruit  and

    cooking
     liquid,  leaving  1/2-inch   headspace. Adjust lids

    and
    process.

    SYRUP

    Syrup
        Approx.      Cups      Cups      Cups      Cups

    Type
         % Sugar      Water     Sugar     Water     Sugar

    Very
         10           6-1/2     3/4       10-1/2    1-1/4

    Light

    Light
        20           5-3/4     1-1/2      9        2-1/4

    Medium
       30           5-1/4     2-1/4     8-1/4     3-3/4

    *This
    amount is also adequate for a 4 quart load.

    PROCEDURE:
     Heat water and  sugar together.  Bring to a boil

    and
    pour  over  raw  fruits  in jars.   For hot packs, bring

    water
    and sugar to boil, add fruit, reheat to boil, and fill

    into
    jars immediately.

          RECOMMENDED PROCESS TIMES FOR PEARS, HALVED IN

                    A BOILING-WATER CANNER

                          Process Times at Altitudes of

    Style

    of
       Jar           0-        1001-      3001-     over

    Pack
     Size          1000 ft.  3000 ft.   6000 ft.  6000 ft.

    Hot
      Pints         20 min.   25 min.    30 min.   35 min.

    Hot
      Quarts        25        30         35        40

        RECOMMENDED PROCESS TIMES FOR PEARS, HALVED

            IN A WEIGHTED-GAUGE PRESSURE CANNER

                         Canner Pressure (PSI) at Altitudes of

    Style

    of
           Jar      Process       0-         Above

    Pack
         Size     Time          1000 ft.   1000 ft.

    Hot
          Pints    10 min.       5 lb.      10 lb.

    Hot
          Quarts   10            5          10

           RECOMMENDED PROCESS TIMES FOR PEARS, HALVED

                 IN A DIAL-GAUGE PRESSURE CANNER

                          Canner Pressure (PSI) at Altitudes of

    Style

    of
       Jar    Process     0-       2001-    4001-    6001-

    Pack
     Size   Time        2000 ft. 4000 ft. 6000 ft. 8000 ft.

    Hot
      Pints  10 min.     6 lb.    7 lb.    8 lb.    9 lb.

    Hot
      Quarts 10          6        7        8        9

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