How to Make Homemade Pear Sauce - Home-Canned Pearsauce is Easy with Step-by-step Directions, Photos, Ingredients, Recipe and Costs
This month's notes: July 2016: Strawberries have a very brief season; and the start in early April in the South, don't miss them: See your state's crop availability calendar for more specific dates of upcoming crops. And see our guide to local fruit and vegetable festivals, such as strawberry festivals and blueberry festivals. Organic farms are identified in green! Also make your own ice cream - see How to make ice cream and ice cream making equipment and manuals. Have fun, eat healthier and better tasting, and save money by picking your own locally grown fruit and vegetables, and then using our easy canning and freezing directions
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Yield: 7 to 9 pint jars
Ingredients and Equipment
Yields about 8 or 9 jars, each 8 oz
Recipe and Directions
Step 1 - Selecting the pears
The most important step! You need pears that are sweet if you want to cut down on the added sugar. Just the sweetest pears you can get! Some of the common sweet varieties are Bartlett, Bosc, D'Anjou and Asian pears.
Step 2 - How many pears and where to get them
You can pick your own, or buy them at the grocery store. But for large quantities, you'll find that real farmer's markets, like the State Farmer's Market in Forest Park, Georgia have them at the best prices. In 2007, they were available from late September at $12 to $20 per bushel.
You'll get about 12 quarts of pear jelly per bushel of pears.
Step 3 -Wash the pears!
I'm sure you can figure out how to wash the pears in plain cold water and remove any stickers or labels on them.
Using a vegetable peeler or a paring knife, peel the pears. You do NOT need to peel, nor remove seeds or stems from the pears, unless you do not have a sieve. The sieves, see step 6, will remove all of these!
Step 4 -Chop the pears!
Chopping them is much faster if you use one of those pear corer/segmenters - you just push it down on an pear and it cuts it into segments.
Again, if you do not have a sieve, be sure to remove any seeds, hard parts (usually the part around the seeds) and any mush or dark areas.
Step 5 - Cook the Pears
Pretty simple! Put about 1 inch of water (I used either filtered tap water or store brand pear juice) on the bottom of a huge, thick-bottomed pot. Put the lid on, and the heat on high. When it gets really going, turn it to medium high until the pears are soft through and through.
Step 6 - Sieve the cooked pears
There are several ways to squish the pears through a sieve, either through a :
- hand-cranked Foley food mill (about $20 see this page ). Obviously, you have to crank it by hand, which is ok if you have child labor and aren't making a lot. If you are only making a dozen or two jars or don't have other uses for a KitchenAid, then this is a practical alternative - or
- A Villaware, Roma or Oxo strainer (about $60, see further down the page) or
- through a KitchenAid sieve/grinder (with the attachments, about $300, but it lasts a lifetime and is fast and easy to use - I can make 100 quart jars per day with one of these).
- To see a greater variety of strainers in other types, sizes, and prices, click here!
I found a pretty good deal (about half price) on remanufactured KitchenAid's with a 1 year warranty - see the links above.
You CAN also use a simple metal sieve, but it will be VERY tedious, hard work - if you plan on making pearsauce every year, spring for the 25 bucks for the foodmill.
Basically, you put the cooked pears (including the skins, seeds, cores and stems) into the top hopper, and use the wooden plunger to push it in.
NOTE for those on a VERY tight budget or making just a small batch of pearsauce
You CAN make pearsauce without a food processor or a $25 foodmill, but it's much more work, and really only suitable for making a quart or two of pearsauce at a time... but it can be done - Click here for the directions on making pear or applesauce with NO special equipment
The device pushes it against a sieve and the pearsauce comes out underneath (in the chrome pot in the photo at left ), and the debris shoots out the side into the sink - see photo below.
There is also a VERY nice, versatile strainer pictured at below, far right! Click on the links there or see the bottom of this page for more information and to order! The VillaWare model can handle higher volumes than a Foley food mill (without giving you cramps!)
To see a greater variety of strainers in other types, sizes, and prices, click here!
Step 7 - Season and keep the pear sauce hot
Put the pearsauce into a large pot. Add cinnamon to taste. You should not need to add any sugar.
The pear sauce does not need any further cooking; just keep it hot until you get enough made to fill the jars you will put into the canner (Canners hold seven jars at once, whether they are quart or pint size)
Step 8 - Fill the jars and process them in the water bath
Fill them to within ¼-inch of the top, wipe any spilled pear sauce of the top, seat the lid and gently tighten the ring around them. Put them in the canner and keep them covered with at least 1 inch of water. Get the canner back to a full boil and begin timing. If you are at sea level (up to 1,000 ft) boil pint jars for 15 minutes and quart jars for 20 min. If you are at an altitude of 1,000 feet or more, see the chart below
|Process Time at Altitudes of|
|Quart Size||0 - 1,000 ft||1,001 - 3,000 ft||3,001 - 6,000 ft||Above 6,000 ft|
Step 9 - Remove and cool the jars - Done
Lift the jars out of the water and let them cool without touching or bumping them in a draft-free place (usually takes overnight) You can then remove the rings if you like, but if you leave them on, at least loosen them quite a bit, so they don't rust in place due to trapped moisture. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. If it pops up and down (often making a popping sound), it is not sealed. If you put the jar in the refrigerator right away, you can still use it. Some people replace the lid and reprocess the jar, then that's a bit iffy. If you heat the contents back up, re-jar them (with a new lid) and the full time in the canner, it's usually ok.
From left to right:
- Jar lifting tongs
helpful to pick up hot jars
- Lid lifter
- to remove lids from the pot
of hot water
- disposable - you may only
use them once
- holds the lids on the jar until after
the jars cool - then you don't need them
- Canning jar funnel
- to fill the jars
* All the tools you need for hot waterbath canning - in one comprehensive set!
Average Customer Review:
Home Canning Kits
This is the same type of standard canner that my grandmother
used to make everything from pear jelly to jams and jellies to tomato and
spaghetti sauce. This complete kit includes everything you need: the canner, jar rack, jar grabber tongs,
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labels, bubble freer, and the bible of canning, the Ball Blue Book. You'll
never need anything else except more jars and lids!
Deluxe Food Strainer & Sauce Maker
With the Deluxe Food Strainer/Sauce Maker, you can make creamy pear sauce and smooth tomato sauce without having to peel and core! This multi-use strainer forces food through a stainless steel screen, automatically separating the juice and pulp from the seeds, shins, and stems. Perfect for purees, creamed soups, baby foods, pie filling, juices, jams, and more. Save time, effort, and money by preparing your own tasty sauces to be used immediately or boiled for future use. Do bushels with ease and in a fraction of the time. Includes the tomato/apple screen with easy twist on design and instruction/recipe booklet.
The Deluxe model comes with the standard Tomato/Pear Screen; as well as the Berry Screen, Pumpkin Screen, and Grape Spiral. Note
Mirro Stainless Steel Foley Food Mill
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