Amazing Pear Sauce Recipe for Canning
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Everyone needs to try my pear sauce recipe. Why? I think you know… it’s because I’m better than you. That’s why.
But also.
Pear sauce is so underrated. And not always thought about. Pear sauce is like a more caramel-y applesauce. It’s my favorite! AND, a bonus is it really opens those intestinal pathways if you know what I mean.
Pears are known for being high in good dietary fiber. And they’re usually so naturally sweet and delicious, you can make this pear sauce recipe with no added sugar. Win-win.
I am so struggling getting recipes up lately because I am oh so very tired. Preserving season moving into harvest season really kicks my butt. And every year I’m a little older and a little more tired. That, or I’m just taking on so much more. Which is quite possible.
Our bartlett pear tree had maybe 6 pears total on it this year which was a total bummer. But late frost mixed with so much wind I think whooped this tree’s butt and it also was a banger last year with the pears. They were on the small side, but oh so good and we preserved SO MANY.
But this year, it took a break. Which maybe that’s what they do? I honestly don’t know. But I guess she’s allowed. But I was bummed to see no pears when I really needed to stock up on pear sauce. Well… not needed, but wanted to stock up on pear sauce since we’re down to 4 quarts in the larder. I had resolved not to worry about it since pears on a need, but a want.
Then I went to my favorite orchard to stock up on honeycrisp apples while they’re on. Aaaaaaaand in true Ruby fashion, I saw they had pears for a really good price and grabbed some! I stayed small and only got 1/2 bushel (which I feel like they super filled up the half bushel bag because there was way more than 25-ish pounds in there because they’re so generous and I won’t complain) and canned away.
The first thing I canned was diced pears. I don’t really enjoy canning pear quarters or halves. I feel like they’re such weird shapes and awkward to fit into jars, so I decided to dice them. UNPEELED, because you can’t make me peel fruit. You’re not my real Dad. If you’d like to read more on how I can pears, unpeeled if you want, using my lazy girl syrup method, check out my blog post and printable recipe here.
Next, I wanted to make a small batch of pear jam. But, you’ll see in my YouTube video once I get it edited, I certainly was NOT thinking and ended up just adding it to the sauce because I pureed it instead of dicing. No harm, no foul.
I then made a batch of this pear sauce recipe (my favvvvv, and that which this blog post is about) with the remaining about 10 pounds. I love to leave the sauce on the pure side. That means I’m not adding tons of sugar and spices, but just some to compliment the pears and make it taste more…. pear-y.
Ways to Use This Pear Sauce Recipe
I think sometimes folks see me canning pear sauce and they’re like “OMG I don’t want to eat pear sauce all the time” and I get it. Home canning does require some creativity, especially in the winter months when food boredom starts kicking in and you really just want some fresh lettuce and a tomato.
I don’t just pop a jar and eat pear sauce all the time!
One of my favorite uses for pear sauce AND applesauce is to bust my dehydrator out in the winter when I have time and it’s not running with garden harvests, spread the sauce out on my silicone lipped mats and make fruit leather. Home canned pureed fruits make THE BEST fruit leathers later on!
I also will use pear sauce in place of eggs in some baking recipes when eggs are a bit scarce on the homestead when the days are short. It also works in a pinch if butter is running short in place of oil in some recipes, like cobblers or cakes.
Some creativity will take you far when you start growing and preserving all your own food. The temptation to run to the grocery store and just buy some out of season produce is strong, but I do try to eat seasonally as I feel that’s how God intended and to stick to what we can produce on the farm.
I’m going to quite flapping and show you how to make my pear sauce recipe and can it!
Equipment You Might Want
- Large Stock Pot
- Food Mill
- Canning Jars
- Canning Lids & Screw Bands
- Steam Canner
- Water Bath Canner
- Jar Funnel
- Jar Lifter
Ingredients
- 10 pounds pears, ripe
- 1 cup sugar, optional & adjusted to preference
- 1 Tbs vanilla powder
- 1 Tbs cinnamon
- 1/2 tsp nutmeg
Step 1: Prep
Start by washing pears. If running through a food mill, just quarter the pears and add them to the stock pot. If you don’t have a food mill, core and then quarter the pears.
Place the stock pot over medium low heat and add just enough water to cover the bottom of the pan and prevent burning. Cover
Bring water to a simmer, stir frequently, and cook til pears have softened. This normally takes about 20 minutes.
Step 2: Make the Pear Sauce
Once the pears are softened, turn off heat and let cool slightly before running through your food mill. If you aren’t running through a food mill, use an immersion blender to blend until smooth.
Add sugar and spices if desired, along with 1/4 cup lemon juice. Combine and stir thoroughly. I add lemon juice because it helps with color retention and I like the flavor. You can omit.
Step 3: Canning
Ladle hot pear sauce into clean pint or quart jars to 1-inch headspace.
Wipe jar rims and add lids and secure with a screw band.
Water bath or steam can both pints and quarts for 20 minutes, adjusting this time for elevation if necessary.
Once processing time is complete, turn off heat, allow to cool 10-15 minutes before removing jars from canner completely to cool undisturbed on a heat proof surface lined with a towel for 18-24 hours.
Step 4: Storage
After cooling, remove bands, test seals, wash jars, label, and store in a cool dark place away from direct sunlight.
Proper storage temperatures of canned foods are 50-70 degrees F.
Shelf life is ’til you use it. If the seal is good, the food is good. Aim to rotate canned foods out every 2 years for best flavor and nutritional benefit, but they can and will last much longer if you need them to.
Notes
You can sweeten with honey or maple syrup instead of sugar. Whatever you like and want to use is fine.
Add spices that you enjoy at whatever amount you want. It doesn’t affect the canning time.
Equipment
- Large Stock Pot
- food mill
- Canning jars
- Canning lids & screw bands
- Water bath canner
- jar lifter
Ingredients
- 10 pounds pears ripe
- 1 cup sugar optional & adjusted to preference
- 1 Tbs vanilla powder
- 1 Tbs cinnamon
- 1/2 tsp nutmeg
Instructions
- Start by washing pears. If running through a food mill, just quarter the pears and add them to the stock pot. If you don’t have a food mill, core and then quarter the pears.
- Place the stock pot over medium low heat and add just enough water to cover the bottom of the pan and prevent burning. Cover
- Bring water to a simmer, stir frequently, and cook til pears have softened. This normally takes about 20 minutes.
- Once the pears are softened, turn off heat and let cool slightly before running through your food mill. If you aren’t running through a food mill, use an immersion blender to blend until smooth.
- Add sugar and spices if desired, along with 1/4 cup lemon juice. I add lemon juice because it helps with color retention and I like the flavor. You can omit.
- Ladle hot pear sauce into clean pint or quart jars to 1-inch headspace.
- Wipe jar rims and add lids and secure with a screw band.
- Water bath or steam can both pints and quarts for 20 minutes, adjusting this time for elevation if necessary.
- Once processing time is complete, turn off heat, allow to cool 10-15 minutes before removing jars from canner completely to cool undisturbed on a heat proof surface lined with a towel for 18-24 hours.
- After cooling, remove bands, test seals, wash jars, label, and store in a cool dark place away from direct sunlight.
- Proper storage temperatures of canned foods are 50-70 degrees F.
- Shelf life is ’til you use it. If the seal is good, the food is good. Aim to rotate canned foods out every 2 years for best flavor and nutritional benefit, but they can and will last much longer if you need them to.
