Recipe(tried): Pear in Light Syrup (canning recipe)

Pears in Light Syrup
Use ripe fruit of ideal quality for eating fresh. A bushel weighs 50 lb (22.6 kg) and yields 16 to 25 L - an average of 2 lb (1.1kg) per L. An average of 17 lb (7.9 kg) is needed for 7 L or 11 lb (5 kg) for nine 500 ml jars.

Pears
Fruit-Fresh Fruit Protector
Granulated sugar
Water

Place required number of clean mason jars in a boiling water canner; fill with water, bring to a rolling boil. Set screw bands aside; heat SNAP Lids in hot water, NOT boiling (180 F/82 C). Keep jars and SNAP Lids hot until ready to use.

Prepare syrup in canner batch quantities-approximately 5 cups (1250 ml) for 7-500 ml jars; 10 cups (2550 ml) for seven 1 L jars; 9 cups (2250 ml) for four 1.5 L jars. Very Light Syrup-in a stainless steel saucepan, combine cup (125 ml) granulated sugar with each 5 cups (1250 ml) water. Bring to a boil; cover and keep warm.

Wash, peel, halve and core pears. To prevent browning, place halves in a colour protection solution made of 4 tbsp (60 ml) Fruit-Fresh dissolved in 8 cups (2000ml) water.

Drain fruit and add to hot syrup; return mixture to a boil.

Pack hot pear halves, cut-side-down, in overlapping layers in a hot jar, filling to within inch (2 cm) of top rim. Add hot syrup to cover pears to within inch (1 cm) of top rim (headspace). Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Center SNAP Lid on jar; apply screw band securely & firmly until resistance is met -- fingertip tight. Do not overtighten. Place jar in canner. Repeat for remaining pears and syrup.

Cover canner; return water to a boil. At altitudes up to 1,000 ft (305 m):>Process-boil filled jars
Jar size Time

500 ml 20 minutes
1 L 25 minutes

1.5 L 30 minutes

Remove jars. Cool undisturbed 24 hours. Check jar seals. Sealed lids curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store in a cool, dark place.

Note: Hot packing pears is recommended. Raw pack pears yield a poor quality product. Pears may be packed in very light, light or medium syrup or in unsweetened apple or white grape juice or water. Packing pears in a Very Light Syrup approximates the natural sugar level in most fruits and adds few calories. This small quantity of sugar also helps canned pears retain their natural colour and texture. The natural cell structure of pears traps lots of air so hot packing yields the best results. Heating the fruit prior to packing exhausts some of this air from the cell structure creating a denser product which retains a brighter, more natural colour and pleasing texture. Hot packed fruit also shrinks less during heat processing and thus is less likely to float in the jar.