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10-Minute Homemade Cinnamon Vanilla Canned Pears

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These 10-minute homemade cinnamon vanilla canned pears are almost embarrassingly easy. The pears stay firm but tender, soaking up that cinnamon-vanilla syrup until every bite tastes like fall in a jar.

Ingredients

Scale
  • 4 cups water (filtered if possible)
  • 2 cups granulated sugar
  • 4 cinnamon sticks (Ceylon or Cassia)
  • 2 vanilla beans, split lengthwise
  • 1 tablespoon pure vanilla extract
  • 6 pounds firm-ripe pears (about 12 medium pears; Bosc or Anjou preferred)
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • Large bowl of cold water

Instructions

  1. Prepare your water bath canner. Fill it about halfway with water and bring it to a gentle simmer. Place your clean jars in the water to warm them up.
  2. Make the lemon water bath. Fill a large bowl with cold water and stir in the lemon juice.
  3. Prepare the pears. Wash, peel, cut in half lengthwise, and core. Drop each pear half into the lemon water as you go.
  4. Make the cinnamon vanilla syrup. In a large non-reactive pot, combine 4 cups water and 2 cups sugar. Add cinnamon sticks and split vanilla beans (scrape seeds into pot). Bring to a boil, then simmer for 5 minutes.
  5. Pack the jars. Remove warm jars from canner. Drain pear halves and pack tightly into jars, cut side down. Add a cinnamon stick and vanilla bean piece to each jar.
  6. Add the syrup. Remove syrup from heat, stir in vanilla extract. Ladle hot syrup over pears, leaving 1/2 inch headspace. Remove air bubbles.
  7. Wipe and seal. Wipe jar rims with a damp paper towel. Place lids on jars and screw on bands until fingertip-tight.
  8. Process the jars. Lower jars into simmering water bath, cover with at least 1 inch of water. Bring to a full rolling boil. Process pint jars for 20 minutes (adjust for altitude).
  9. Cool and check seals. After 20 minutes, turn off heat, let jars sit in water for 5 minutes. Remove and cool for 12-24 hours. Check seals by pressing center of each lid.

Notes

Choose firm-ripe pears; overripe pears will turn mushy. Don’t skip the lemon water bath to prevent browning. For a lower-sugar version, reduce sugar to 1 1/2 cups. Properly sealed jars keep for 12-18 months in a cool, dark place. Once opened, refrigerate and use within 2 weeks.

Nutrition

Keywords: canned pears, cinnamon vanilla pears, homemade canned pears, easy canning recipe, pear preserves, vanilla bean pears, fall canning

Find it online: https://sparklespoon.com/10-minute-homemade-cinnamon-vanilla-canned-pears/