INGREDIENTS

INSTRUCTIONS

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.
Style of Pack: Hot.  Jar Size: Quarts. Process Time at Altitudes of 0 -
1,000 ft: 25 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.
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.
======================================================= ===== * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format
courtesy of Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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