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Recipe via Meal-Master (tm) v8.02 Title: Pears - Halved

Categories: Fruits, Canning Yield: 1 recipe

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. Prepare a very light, light, or medium 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 jars

with hot fruit and cooking liquid, leaving 1/2-inch headspace. Adjust

lids and process. Processing directions for canning pears in a

boiling-water, a dial, or a weighted-gauge canner are given in Table 1,

Table 2, and Table 3.

Table 1. Recommended process time for Pears, halved, in a boiling-water

canner. Style of Pack: Hot. Jar Size: Pints.

Process Time at Altitudes of 0 - 1,000 ft: 20 min.

1,001 - 3,000 ft: 25 min.

3,001 - 6,000 ft: 30 min.

Above 6,000 ft: 35 min.

Style of Pack: Hot. Jar Size: Quarts.

Process Time at Altitudes of 0 - 1,000 ft: 25 min.

1,001 - 3,000 ft: 30 min.

3,001 - 6,000 ft: 35 min.

Above 6,000 ft: 40 min.

Table 2. Process Times for Pears, halved, in a Dial-Gauge Pressure Canner.

Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time: 10 minutes.

Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb.

2,001 - 4,000 ft: 7 lb.

4,001 - 6,000 ft: 8 lb.

6,001 - 8,000 ft: 9 lb.

Table 3. Process Times for Halved Pears in a Weighted-Gauge Pressure Canner.

Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time: 10 minutes.

Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 5 lb.

Above 1,000 ft: 10 lb.

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* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

* Meal-Master format courtesy of Karen Mintzias -----

Tamara