We have two beautiful espalier pear trees that are finally, after 5 or 6 years, producing enough pears that I am able to can some for winter use. And we really enjoy these canned pears sweetened with maple syrup instead of sugar.
Why Can with Pure Maple Syrup
We prefer to keep refined sugar consumption to a minimum, using pure maple syrup, raw honey, or coconut sugar to sweeten our treats. And even that is kept as a special treat and not an everyday indulgence.
Canned fruit is generally packed with a sugar syrup, so using maple syrup to can is an easy swap, as it’s already in syrup form. And the maple flavor really compliments, rather than overwhelms, the taste of the pears.
For those wondering about using honey in canning, I prefer to never cook with raw honey since cooking destroys a lot of the wonderful enzymes, and other heat sensitive nutrients that the honey contains.
So, instead of using a simple sugar syrup , I cover the pears in hot maple syrup. You decide if you want to use all maple syrup, or a lighter sweetness with a lesser amount of maple syrup and added water. My preference is 1/4 cup of heated maple syrup per quart of pears, with added boiling water to fill the jars.
Raw Pack vs Hot Pack Pears
Using a hot pack method, where pears are cooked in a syrup before putting them in jars, has the advantage of retaining more of the pear’s light color and keeping the pears from rising and floating in the jar.
Still, I prefer the ease of a cold pack and don’t find that the minor disadvantages are a cause for concern. Therefore, my recipe below gives instructions for a cold pack canning method.
Water Bath for Canning Pears in Maple Syrup
 | Ball Blue Book Guide to Preserving 37th Edition |
See this post for a more thorough guide to water bath canning and a list of all needed equipment.
Fill your water bath canner about half full of water, place on the stove and begin to bring the water to a simmer while you prepare your pears.
After washing the pears, they are then peeled, cored, and cut to the preferred size. If I’m using wide mouth canning jars, I cut the pears in half. For narrow mouth jars, I cut them in four.
After cutting the pears, soak them for a few minutes in a lemon juice bath which helps to prevent discoloration. Just a tablespoon of lemon juice per cup of water to cover the pears is all that is needed.
Decide what portion of maple syrup you will be using, and begin to heat it to a low simmer. Again, I use 1/4 cup of maple syrup per quart of pears, but you can use less, more, or even use all maple syrup.
 | Canning Supplies Starter Kit |
Pack the prepared pears into clean, hot canning jars leaving 1/2 inch headspace. Now pour the hot syrup over the pears in the jars, and then fill the remaining space with boiling water, again leaving 1/2 inch headspace.
Remove air bubbles, clean the jar rim, center the lid on the jar and adjust the band to fingertip tight.
Place a rack in the elevated position over your water bath canner. Place each jar on the rack.
Lower the rack into the simmering water. Be sure that the water covers the jars by 1 inch. Add boiling water if necessary. Adjust the heat to medium-high, cover the canner and bring the water to a boil.
Process pint jars for 20 minutes, and quart jars for 25 minutes, adjusting for altitude. Turn off the heat and remove the cover. Allow the jars to cool for 5 minutes. This slow cool-down helps to prevent siphoning.
Remove the jars from the canner, and place on a rack or towel on your counter. Cool for 12 hours, test the seals, and label and store in a cool, dark place.
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Ingredients
- 16 – 18 pounds fresh organic pears about 40 medium to large pears
- lemon juice
- maple syrup
- boiling water
Instructions
- Fill your water bath canner about half full of water, place on the stove and begin to bring the water to a simmer while you prepare your pears.
- Wash canning lids and bands in hot, soapy water. Rinse. Dry, and set aside until needed.
- Wash the pears. Peel, core, and cut to the preferred size. If using wide mouth jars, cut the pears in half. For narrow mouth jars, cut in four.
- Soak the pears for a few minutes in a lemon juice bath to help prevent discoloration. Add 1 tablespoon of lemon juice per cup of water to cover the pears.
- Begin to heat maple syrup to a low simmer. I use 1/4 cup of maple syrup per quart of pears, but you can use less, more, or even use all maple syrup.
- Pack the prepared pears into clean, hot canning jars leaving 1/2 inch headspace. Pour the hot maple syrup over the pears in the jars, then fill the remaining space with boiling water, again leaving 1/2 inch headspace.
- Remove air bubbles, clean the jar rim, center the lid on the jar and adjust the band to fingertip tight.
- Place a rack in the elevated position over your water bath canner. Place each jar on the rack.
- Lower the rack into the simmering water. Be sure that the water covers the jars by 1 inch. Add boiling water if necessary. Adjust the heat to medium-high, cover the canner and bring the water to a rolling boil.
- Process pint jars for 20 minutes, and quart jars for 25 minutes, adjusting for altitude. Turn off the heat and remove the cover. Allow the jars to cool for 5 minutes. This slow cool-down helps to prevent siphoning.
- Remove the jars from the canner, and place on a rack or towel on your counter. Cool for 12 hours, test the seals, and label and store in a cool, dry, dark area.
- You may notice that the maple syrup remains on the bottom of the jar, and the water on the top. After complete cooling and sealing, you may gently shake the jars to mix the water and syrup.
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Jerilea says
I just came across this recipe today. Earlier this week I canned apple slices in maple syrup and a sprinkle of cinnamon. If I had access to pears I would definitely try this. I do have young pear trees and maybe next year I’ll be able to try this. Today, on the same maple syrup note, I did pressure can a couple of pint jars of beets with 2 tablespoons of maple syrup and cinnamon. For some reason I was thinking they might be tasty on the Thanksgiving table, next to sweet potatoes cooked similarly. Thanks for this inspiration.
Susan Vinskofski says
I love your ideas for other ways to can with maple syrup. I use it in my home canned chili sauce.