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Homemade Canned Pears: The Best Easy Vanilla Cinnamon Recipe

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Capture the essence of autumn with these homemade canned pears infused with vanilla and cinnamon. This beginner-friendly recipe yields beautifully spiced pears that are perfect for gifting, snacking, or adding to desserts all year round.

Ingredients

Scale
  • 4 to 5 pounds firm, ripe pears (Bosc or Bartlett)
  • 1 tablespoon lemon juice per quart of water (for soaking bath)
  • 4 cups water
  • 2 cups granulated sugar
  • 1 whole vanilla bean (or 2 teaspoons pure vanilla extract)
  • 3 to 4 cinnamon sticks
  • Pinch of salt
  • 1 star anise (optional)
  • Thin strip of orange zest (optional)

Instructions

  1. Prepare your jars and equipment. Wash jars, lids, and screw bands in hot, soapy water. Rinse well. Place jars in water bath canner, cover with water, and bring to a simmer (180°F). Keep hot until ready to fill. Place lids in a small saucepan of hot water (not boiling) to soften sealing compound.
  2. Make the lemon water bath. Fill a large bowl with cold water and add 1 tablespoon of lemon juice per quart of water. This will be your holding station for peeled pears.
  3. Prepare the pears. Wash pears well. Using a vegetable peeler, remove the skin. Cut each pear in half lengthwise, then use a melon baller or small spoon to scoop out the core and seeds. Cut each half into thirds or quarters. Drop pieces into the lemon water as you work to prevent browning.
  4. Make the vanilla cinnamon syrup. In a large saucepan, combine 4 cups water and 2 cups sugar. Split the vanilla bean lengthwise and scrape the tiny seeds into the water. Drop the empty pod in too. Add cinnamon sticks and a pinch of salt. Bring to a boil over medium-high heat, stirring until sugar dissolves completely. Reduce heat and let simmer for 5 minutes. If using vanilla extract, add after turning off heat.
  5. Pack the jars. Remove a hot jar from the canner using a jar lifter. Drain pear pieces and pack tightly into the jar, leaving 1/2 inch headspace. Add one cinnamon stick from the syrup to each jar. Using a wide-mouth funnel, pour hot syrup over pears, maintaining 1/2 inch headspace. Run a clean chopstick or bubble remover tool around the inside to release air bubbles. Add more syrup if needed.
  6. Wipe and seal. Wipe the rim of each jar with a clean, damp towel to remove any syrup residue. Center a lid on the jar and screw the band on until fingertip-tight.
  7. Process the jars. Place filled jars back into the water bath canner using a jar lifter. Ensure jars are covered by at least 1 to 2 inches of water. Put lid on canner and bring water to a full, rolling boil. Process quart jars for 25 minutes, pint jars for 20 minutes. Start timer when water reaches a boil. Adjust for altitude if above 1,000 feet.
  8. Cool and check seals. Turn off heat and remove canner lid. Let jars sit in water for 5 minutes. Transfer to a towel-covered countertop using jar lifter. Leave undisturbed for 12 to 24 hours. After 24 hours, press center of each lid. If it doesn’t flex, it’s sealed. If it pops, refrigerate and use first.
  9. Label and store. Write date and contents on lid or label. Store in a cool, dark place for up to 12 to 18 months. Flavor improves after a month or two.

Notes

Don’t skip the lemon water bath to prevent browning. Test pears for ripeness—they should be firm but give slightly. Keep jars hot to avoid cracking. Don’t over-process; stick to recommended times. Work in small batches for best quality.

Nutrition

Keywords: canned pears, vanilla cinnamon pears, homemade canned pears, water bath canning, pear preserves, easy canning recipe

Find it online: https://sparklespoon.com/homemade-canned-pears-the-best-easy-vanilla-cinnamon-recipe/