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Cozy Spiced Cinnamon Vanilla Canned Pears: Easy Homemade Recipe

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A beginner-friendly recipe for homemade canned pears infused with cinnamon and vanilla, perfect for preserving autumn’s bounty. These spiced pears are versatile, delicious straight from the jar, over ice cream, or in baked goods.

Ingredients

Scale
  • 6 pounds firm but ripe pears (Bartlett or Bosc)
  • 4 cups water
  • 2 cups granulated sugar
  • 3 cinnamon sticks
  • 2 tablespoons vanilla extract
  • 1 lemon, juiced
  • 1 vanilla bean, split lengthwise (optional)
  • Pinch of salt

Instructions

  1. Sterilize your jars: Wash jars, lids, and bands in hot, soapy water. Rinse well. Place jars in a stockpot, cover with water, and bring to a boil. Boil for 10 minutes. Keep jars in hot water until ready to use. Place lids in a small bowl of hot water (not boiling) to soften seals.
  2. Prepare the pears: While jars sterilize, peel the pears. Cut each pear in half and use a melon baller or small spoon to scoop out the core and seeds. Optionally leave stems on for presentation.
  3. Make the syrup: In a small saucepan, combine water, sugar, cinnamon sticks, and a pinch of salt. Bring to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat to low and simmer for 5 minutes. Remove from heat and stir in vanilla extract and lemon juice. If using vanilla bean, add split bean to syrup while it simmers.
  4. Treat the pears: Place peeled and cored pear halves in a bowl of water with a squeeze of lemon juice to prevent browning. Do not leave for more than 10-15 minutes.
  5. Pack the jars: Using a jar lifter, remove a hot jar from the water bath. Place on a clean towel. Using a wide-mouth funnel, pack pear halves into the jar, cut side down. Pack snugly but leave ½ inch headspace.
  6. Add the syrup: Ladle hot syrup over pears, leaving ½ inch headspace. Use a chopstick or thin spatula to release air bubbles.
  7. Wipe and seal: Wipe jar rim with a clean, damp towel. Center a lid on the jar and screw on the band until fingertip-tight.
  8. Process the jars: Place filled jars back into the stockpot of boiling water, ensuring they are covered by 1-2 inches of water. Bring to a full rolling boil and process for 20 minutes. Start timer after water returns to a boil.
  9. Cool and check seals: After 20 minutes, turn off heat and let jars sit in water for 5 minutes. Remove jars to a towel-lined counter and let cool completely, undisturbed, for 12-24 hours. Check seals by pressing center of each lid—if it doesn’t flex, it’s sealed. If it does, refrigerate and use within a few weeks.

Notes

Don’t skip the lemon juice—it prevents browning and helps preserve safely. Keep pears and syrup warm when packing to avoid thermal shock. Use firm but ripe pears; underripe won’t soften enough, overripe will turn to mush. Label jars with date. If a jar doesn’t seal, refrigerate and use within a few weeks.

Nutrition

Keywords: canned pears, spiced pears, cinnamon vanilla pears, homemade canned pears, easy canning recipe, fall preserving, pear canning

Find it online: https://eliplate.com/cozy-spiced-cinnamon-vanilla-canned-pears-easy-homemade-recipe/