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Small-Batch Canned Pears: Easy Vanilla Cinnamon Recipe

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This small-batch recipe for cinnamon vanilla canned pears is quick, easy, and perfect for using up a few ripe pears. The pears turn tender in a light, vanilla-infused syrup with a hint of cinnamon, creating a delicious homemade treat that’s ideal for gifting or enjoying all winter long.

Ingredients

Scale
  • 3–4 medium Bosc or Anjou pears, ripe but firm
  • 1/2 cup granulated sugar
  • 2 cups water
  • 1 tablespoon pure vanilla extract or 1 vanilla bean
  • 1 cinnamon stick
  • 1 tablespoon lemon juice
  • Pinch of salt (optional)

Instructions

  1. Prepare the Pears: Fill a small bowl with cold water and add the lemon juice. Peel the pears, cut them in half lengthwise, and remove the cores. Slice each half into quarters or thirds (about 1-inch chunks). Drop the pear slices into the lemon water to prevent browning.
  2. Make the Syrup: In a medium saucepan, combine 2 cups water and 1/2 cup sugar. Add the cinnamon stick. If using a vanilla bean, split it lengthwise, scrape the seeds into the pot, and add the pod. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce heat to low and simmer for 5 minutes.
  3. Cook the Pears: Drain the pear slices and add them to the simmering syrup. Increase heat to medium and bring to a gentle boil. Cook for 3-5 minutes, until the pears are just tender but still hold their shape.
  4. Prepare the Jar: While the pears cook, place a clean pint-size mason jar in a pot of simmering water to keep it hot. Boil the lid in a small saucepan for 5 minutes to soften the sealing compound.
  5. Fill the Jar: Using tongs, remove the hot jar and place it on a clean towel. Using a slotted spoon, pack the hot pear slices into the jar, leaving 1/2 inch headspace. If using vanilla extract, add it to the hot syrup now. Pour the hot syrup over the pears, maintaining the 1/2 inch headspace. Run a chopstick or butter knife around the inside to release air bubbles. Wipe the rim clean.
  6. Seal and Process: Place the hot lid on the jar and screw on the ring until fingertip-tight. Place the jar back into the pot of simmering water, ensuring it is covered by at least 1 inch of water. Bring to a full rolling boil and process for 10 minutes (adjust for altitude: add 5 minutes for every 1,000 feet above sea level).
  7. Cool and Check the Seal: Turn off the heat and remove the jar using a jar lifter. Place it on a clean towel away from drafts and let it cool completely for 12-24 hours. You should hear a ‘pop’ as the lid seals. After cooling, press the center of the lid; it should be concave and not move. If it pops up and down, refrigerate and use within a few weeks.

Notes

Choose firm, slightly underripe pears for best texture. Don’t skip the lemon water to prevent browning. Ensure proper headspace (1/2 inch) for a good seal. Label jars with date and contents. For best flavor, let pears sit for at least a month before eating.

Nutrition

Keywords: canned pears, small batch canning, vanilla cinnamon pears, homemade preserves, easy canning recipe

Find it online: https://grubella.com/small-batch-canned-pears-easy-vanilla-cinnamon-recipe/