Instructions
Prepare the Pears:
Select firm but ripe pears—they should yield slightly to pressure but not be mushy.
Wash the pears thoroughly under cold running water.
Peel the pears using a vegetable peeler, then cut them in half lengthwise.
Using a small melon baller or spoon, carefully remove the core and seeds from each pear half.
If you prefer, you can leave the pears whole, but halves are easier to pack and more visually appealing in jars.
Optional: Toss pear halves in lemon juice to prevent browning.
Prepare the Pickling Liquid:
In a large stainless steel pot, combine apple cider vinegar, water, granulated sugar
and brown sugar. Add the cinnamon stick, cloves, allspice berries, peppercorns, bay leaves, and any other spices you're using.
Bring the mixture to a boil over medium-high heat, stirring occasionally until the sugar dissolves completely.
Once boiling, reduce heat to low and let the spices simmer for 5 minutes to infuse their flavors into the liquid.
Taste the liquid and adjust sweetness or spices to your preference.
Blanch the Pears:
Add the prepared pear halves to the simmering pickling liquid.
Return to a gentle simmer and cook for 8-15 minutes, depending on the size and firmness of your pears. They should be tender but still hold their shape—not mushy!
Test for doneness by piercing a pear with a fork. It should slide through easily but offer slight resistance.
Remove from heat and let the pears cool slightly in the liquid.
Pack the Jars:
Sterilize your canning jars by running them through the dishwasher or washing in hot, soapy water and drying completely.
Using tongs, carefully transfer the warm pear halves into sterilized jars packing them tightly but gently. You should fit about 6-8 pear halves per quart jar.
Pour the hot pickling liquid over the pears, leaving ½ inch headspace at the top of each jar.
Make sure each jar gets a good distribution of spices—a piece of cinnamon, a clove, and a bay leaf per jar looks beautiful and ensures even seasoning.
Remove any air bubbles by sliding a thin knife around the inside of the jar.
Seal the Jars:
Wipe the rims of the jars clean with a damp cloth to remove any spices or liquid that might prevent a proper seal.
Place the lids on the jars and screw the bands on until fingertip-tight (snug but not over-tight).
Place the sealed jars in a boiling water bath canner, making sure they're covered by 1-2 inches of water.
Bring to a rolling boil and process for 20 minutes (adjust for altitude if necessary).
Remove jars carefully and place on a clean towel to cool completely, undisturbed, for 24 hours.
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