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Homemade Canned Pear Halves with Cinnamon Vanilla

canned pear halves with cinnamon vanilla - featured image
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These Homemade Cinnamon Vanilla Canned Pear Halves are simple enough for a beginner canner but impressive enough to gift. The combination of warm cinnamon and real vanilla creates an almost caramel-like depth, making them perfect for eating straight from the jar, over ice cream, or on a cheese board.

Ingredients

Scale
  • 5–6 pounds firm but ripe pears (Bartlett or Bosc work best, about 8–10 medium pears)
  • 1 tablespoon lemon juice (fresh squeezed)
  • Cold water (for acidulated bath)
  • 4 cups granulated sugar
  • 6 cups water (filtered if tap water has strong taste)
  • 4–5 cinnamon sticks (Ceylon or Cassia)
  • 2 whole vanilla beans (split lengthwise)
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. Wash jars, lids, and screw bands in hot soapy water. Rinse thoroughly. Place jars in canner or stockpot, cover with water, and bring to a simmer (180°F). Keep hot until filling. Put lids in a small saucepan of hot water (not boiling) and let soften for 10 minutes.
  2. Fill a large bowl with cold water and add 1 tablespoon lemon juice. As you peel and cut each pear, drop halves into this water to prevent browning.
  3. Peel each pear with a vegetable peeler. Cut in half lengthwise. Use a melon baller or small spoon to scoop out core and seeds. Drop each half into acidulated water.
  4. In a large pot, combine 6 cups water and 4 cups sugar. Stir over medium heat until sugar dissolves completely. Add cinnamon sticks. Split vanilla beans lengthwise, scrape seeds into syrup, and drop pods in. Bring to a gentle boil, then reduce heat to low and simmer for 10 minutes.
  5. Remove a hot jar from canner using jar lifter. Place on clean towel. Using canning funnel, pack pear halves into jar cut side down, overlapping slightly if needed. Leave 1/2 inch headspace.
  6. Ladle hot syrup over pears, leaving 1/2 inch headspace. Use a chopstick or bubble remover to release air bubbles. Add more syrup if needed. Wipe jar rim with clean, damp towel.
  7. Center a lid on jar and screw band on until fingertip tight.
  8. Place filled jars back in canner using jar lifter. Ensure they are covered by at least 1 inch of water. Bring to a full rolling boil, then process pint jars for 20 minutes (adjust for altitude if above 1,000 feet).
  9. After 20 minutes, turn off heat and let jars sit in water for 5 minutes. Remove with jar lifter and place on towel-lined counter. Do not tighten bands. Let cool completely for 12-24 hours. Check that lids are concave and do not pop up when pressed.

Notes

Use firm but ripe pears; avoid overripe ones. For altitude adjustments: at 1,001-3,000 feet add 5 minutes processing time, at 3,001-6,000 feet add 10 minutes, above 6,000 feet add 15 minutes. Hot packing (simmering pears in syrup for 5 minutes before packing) gives better syrup absorption and fewer floaters. Drop empty vanilla bean pods into one jar for extra flavor. Always wipe jar rims to ensure proper seals.

Nutrition

Keywords: canned pears, cinnamon vanilla pears, homemade canned fruit, water bath canning, pear halves, preserving pears, vanilla bean pears

Find it online: https://perkypan.com/homemade-canned-pear-halves-with-cinnamon-vanilla/