- 1). Cut the pears in half and scoop out the cores.
- 2). Place them in a stockpot with enough apple juice to cover them. Bring the contents to a boil. Turn off the heat after five minutes of active boiling.
- 3). Wash and dry the jars, lids, and screw bands in the dishwasher or by hand.
- 4). Place the jars in the other stockpot. Fill it with enough water to cover the jars.
- 5). Place the pot on the stove, and bring the water to a boil. Continue boiling the jars for 10 minutes. Turn off the heat.
- 6). Remove the jars. Place them on the towel and dry them.
- 7). Fill the jars with the boiled pears up to a half-inch from the rim. Use the large spoon or ladle to carefully transer the hot mixture to the jars.
- 8). Place a lid on a jar and hold it down with one hand. Place the screw band on the rim and tighten it with the other hand. Repeat for the rest of the jars.
- 9). Pour out the water from the second stockpot. Put the small rack in it and place the jars on top. Fill the pot with water again.
- 10
Boil the water for 15 minutes. - 11
Remove the jars from the pot with the jar lifter. Place them on the towel to air-dry. A jar lifter is a utensil used to move jars so that you do not have to try to use tongs for the task, as tongs can be cumbersome, especially with wet jars. - 12
Leave them overnight. When the lids have indentions, the vacuum seal has formed and the jars are ready for storage. - 13
Label the jars with their contents and the date they were canned.
SHARE
