Canning recipe
Pear compote with vanilla for canning
Mild pear compote with vanilla and lemon. Goes well with cream of wheat, rice, cake, or as a simple sweet dessert.
Preparation
40 min.
40 min.
Cooking time
30 min.
30 min.
Servings
32
32
Jars
8
8
Difficulty
Easy
Easy
Ingredients
For 8 jars of about 500 ml each:
- 4.3 kg firm pears, peeled, cored, and weighed
- 1.3 l water
- 500 g sugar
- 180 ml lemon juice
- 2 vanilla beans or 3 tsp vanilla extract
- 1 pinch of salt
- 4.3 kg firm pears, peeled, cored, and weighed
- 1.3 l water
- 500 g sugar
- 180 ml lemon juice
- 2 vanilla beans or 3 tsp vanilla extract
- 1 pinch of salt
Preparation
1. Thoroughly clean the jars and lids and prepare them hot.
2. Peel the pears, remove the cores, and cut them into wedges or cubes.
3. Bring the water, sugar, lemon juice, vanilla, and salt to a boil.
4. Add the pear pieces to the syrup and gently pre-cook for 4 to 6 minutes.
5. Fill the hot pear compote into the prepared jars. Leave about 2 cm headspace.
6. Wipe the jar rims clean and close the jars firmly.
7. Process in a canner or water bath at 90 °C for about 30 minutes.
8. Let the jars cool and check the seal.
2. Peel the pears, remove the cores, and cut them into wedges or cubes.
3. Bring the water, sugar, lemon juice, vanilla, and salt to a boil.
4. Add the pear pieces to the syrup and gently pre-cook for 4 to 6 minutes.
5. Fill the hot pear compote into the prepared jars. Leave about 2 cm headspace.
6. Wipe the jar rims clean and close the jars firmly.
7. Process in a canner or water bath at 90 °C for about 30 minutes.
8. Let the jars cool and check the seal.
Storage
Store in a cool, dark, and dry place. Keep opened jars in the refrigerator and use within 2 to 3 days.
Shelf life
Keeps for about 6 to 12 months if prepared cleanly.
Safety note
Pears are less acidic than many other fruits. Do not reduce the lemon juice. Use only firm, flawless pears. Discard jars with unusual smell, mold, fermentation, or leaking lids.