This easy, step-by-step recipe will show you how to preserve fresh pears at home. These cinnamon-spiced canned pears have no added sugar – so it’s a healthy option that’s also perfect for beginners!
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These canned cinnamon pears are sweet without added sugar and bursting with delectable spice from fresh cinnamon sticks. The recipe is easy to make and perfect for preserving pears all season long.
This easy canning recipe has only a few simple steps – and is a perfect way to use up extra fresh pears this fall.
Fall canning recipes usually focus on apples, but pears are the perfect pick for canning when the weather turns cooler. As a dietitian, I am also always looking for canning recipes that are lower in sugar. This one checks all the boxes!
And I have to admit, these canned cinnamon pears are my favorite home canning recipe so far.
You will need
Ball® glass preserving jars with lids and bands (see below)
Boiling water canner, headspace tool, funnel or ladle (see below)
I am using Ball® Flute Jars, which provide a touch of elegance. The fluted tops of these jars make for a beautiful presentation. Perfect if you plan to give these pears as a gift or serve your pears as part of a snack board or charcuterie tray.
If this is your first time preserving pears or any food at all, you’ll need a few items to do it right. This 4-Piece Canning Kit is complete. It has all of the essentials plus the water canner. But if you just need the headspace checker (shown below), jar lifter and funnel, go for this Canning Starter Kit.
Note: The water canner is large so make sure you have space to store it.
What are the best pears to can?
Bartlett pears are probably the best ones to can. They are firm enough to keep their shape and texture.
While you can find pears all year long in most supermarkets, pears are in season August – March. This is when they taste the best and are the least expensive. The time is now to start canning pears to enjoy all year long.
And I promise. You will want these homemade canned pears over all others from now on. The ones on the shelves at the grocery stores do not compare to the flavor of home-canned pears!
Ok… Off my soapbox. Let’s get to the recipe.
Let’s can fresh pears!
This recipe couldn’t be much easier.
First, you’ll peel, core, and slice the pears. Heat them in a single layer in water.
TIP: Use a small melon baller or spoon to easily remove the seeds.
Meanwhile, boil the apple juice and heat the jars in the canner.
Pack the hot pears into the jars – one jar at a time.
Add the cinnamon stick. I promise you only need one. And I highly recommend using it not skipping.
Pour in the hot apple juice.
Use your headspace tool to leave ½ inch headspace at the top.
I was able to get 3 pints from about 2 pounds of pears. You may have noticed that these are small pears.
Canned fruit with less sugar?
Yes. This is one of my favorite things about this canned pear recipe. The pears are naturally sweetened with apple juice! That’s the trick to pulling these off. And the cinnamon stick really does add a lot of flavor.
I used a no-sugar-added apple juice that has vitamin C added. I’m thinking the vitamin C will help reduce browning a bit.
Ways to eat canned pears
Homemade pears will last on the shelf for up to 18 months when properly canned. So you’ll have plenty of opportunities to enjoy these pears.
- As a snack all on their own
- On top of oatmeal
- Sliced and baked into a quickbread
- Diced and tossed into a fall or winter salad
- Served on a charcuterie board
- Stuffed with your favorite soft cheese
How will you use this recipe? Please let me know in the comments. I’m always looking for new ideas!
Be sure to visit freshpreserving.com for this and other recipes as well as tips on starting your canning journey.
Cinnamon Pears in Apple Juice – How to Can Pears
- 1- 1½ lb pears (3 to 5 medium) per pint
- 1 Cinnamon stick per pint
- Unsweetened apple juice
- PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
- WASH pears. Drain. Peel, core and cut into halves. If desired, treat with fruit fresh or lemon juice to prevent browning.
- COOK pears in water one layer at a time until hot throughout. Heat apple juice to a boil.
- PACK hot pears, cavity side down, into hot jars leaving ½-inch headspace. Place 1 cinnamon stick in each jar.
- LADLE hot juice over pears leaving ½-inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
- PROCESS jars for 20 minutes, adjusting for altitude. Turn off heat; remove lid and let jars stand 5 minutes. Remove jars and cool. Check for seal after 24 hours. Lids should not flex up and down when center is pressed.