Looking for How to Make Homemade Pear Sauce in 2023? Scroll down this page and follow the links. And if you bring home some fruit or vegetables and want to can, freeze, make jam, salsa or pickles, see this page for simple, reliable, illustrated canning, freezing or preserving directions. There are plenty of other related resources, click on the resources dropdown above. If you are having a hard time finding canning lids, I've used these, and they're a great price & ship in 2 days.
Yield: 7 to 9 pint jars
Also, see our easy illustrated directions about how to can pears, pear picking tips, make pear or applesauce, pear or apple butter and our list of apple festivals! Andsee this page for descriptions of pear varieties
Yields about 8 or 9 jars, each 8 oz
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.
You can pick your own, or buy them at the grocery store. But for large quantities, you will 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 will get about 12 quarts of pear jelly per bushel of 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!
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. If you have a Foley food mill or seive or strainer, you do not need to peel or remove seeds.
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.
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.
There are several ways to squish the pears through a sieve, either through a :
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.
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!
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)
Fill them to within 1/4-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|
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:
Complete Water Bath Canner Kit
This is the same type of standard canner that my grandmother
used to make everything from pumpkinauce to jams and jellies to tomato
and spaghetti sauce.
Food Strainer and Sauce MakerA food strainer allows you to easily make smooth tomato sauces, seedless jams and jellies, applesauce, soups, baby foods, and much more. The strainers can use different sized screens to filter out different sized seeds and debris. There are both hand cranked and motorized versions.
Click here for more information, other strainers and supplies or to order!
Mirro Stainless Steel Foley Food Mill
Lids, Rings, Jars, mixes, pectin, etc.
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[ Easy Home Canning Directions] [FAQs - Answers to common questions and problems] [Recommended books about home canning, jam making, drying and preserving!] [Free canning publications to download and print]
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