Whole little Seckel pears simmered in a cinnamon, clove and allspice syrup and canned in a boiling-water bath. A tested extension process.
Untested: not yet made in this kitchen. It is part of the collection’s pickled batch and is adapted from the source named in the Notes.
Ingredients
- 8 cups (2 quarts) sugar
- 4 cups (1 quart) white vinegar (5%)
- 2 cups (1 pint) water
- 8 cinnamon sticks (2-inch pieces), plus 1 per jar
- 2 tablespoons whole cloves
- 2 tablespoons whole allspice
- 8 pounds (4–5 quarts) Seckel pears or another pickling pear
- ½ teaspoon ascorbic acid in 2 quarts cold water, for holding the peeled pears
Directions
Key ingredients
- Combine the sugar, vinegar, water and cinnamon sticks, and add the cloves and allspice tied in a clean, thin white cloth. Bring to a boil and simmer, covered, about 30 minutes.
- Wash the pears, remove the skins and all of the blossom end (the stems can stay). Halve or quarter large pears. Drop each into the cold ascorbic acid solution as it is peeled; drain just before using.
- Add the drained pears to the hot syrup, bring to a boil, lower the heat and simmer 20–25 minutes more.
- Pack the hot pears into hot pint jars and add one 2-inch piece of cinnamon stick to each. Cover with boiling syrup, leaving ½-inch headspace and making sure the pears are covered. Remove air bubbles, wipe the rims and apply two-piece lids.
- Process pints in a boiling-water canner, hot pack: 20 minutes at 0–1,000 feet, 25 minutes at 1,001–3,000 feet, 30 minutes at 3,001–6,000 feet, 35 minutes above 6,000 feet.
Notes
Source Adapted from the National Center for Home Food Preservation, “Pear Pickles,” after So Easy to Preserve (University of Georgia Cooperative Extension, 5th ed., 2006).
Storage Shelf-stable once processed and sealed. Keep the tested proportions of sugar and vinegar.
The photo The photograph shows a jar of spiced pickled pears from Creative Canning, not this exact recipe.