Photo: Colorado State University Extension Flickr
Pears are a favorite fall fruit. There are several varieties that are suitable for canning.
Asian pears have a lower acid content (pH >4.6) and must be acidified with lemon juice to be canned safely. For best results, use the hot pack method and process in a water bath canner.
Other pears, such as Bartlett, Moonglow and Clapp’s Favorite, are also suitable for canning. These have enough natural acid that they do not need to be acidified for safety. Pear halves can be processed in a water bath canner or pressure canner. Use these instructions from the National Center for Home Food Preservation.
For more information on preserving pears, see Michigan Fresh: Using, Storing, and Preserving Pears.
