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.
1,001 – 3,000 ft: 25 min.
3,001 – 6,000 ft: 30 min.
Above 6,000 ft: 35 min.

Style of Pack: Hot. Jar Size: Quarts. Process Time at Altitudes of 0 –
1,000 ft: 25 min.
1,001 – 3,000 ft: 30 min.
3,001 – 6,000 ft: 35 min.
Above 6,000 ft: 40 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.
2,001 – 4,000 ft: 7 lb.
4,001 – 6,000 ft: 8 lb.
6,001 – 8,000 ft: 9 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.
Above 1,000 ft: 10 lb.

* USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * format
courtesy of