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Homemade Water Bath Canned Pear Halves in Honey Vanilla Syrup

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A simple and cozy recipe for preserving pear halves in a fragrant honey vanilla syrup using a water bath canning method. Perfect for gifting, entertaining, or enjoying a taste of summer year-round.

Ingredients

Scale
  • 6–8 medium-sized fresh pears (Bartlett or Bosc, firm but ripe)
  • 1 cup (240 ml) honey (mild, floral like clover or wildflower)
  • 1 whole vanilla bean, split and scraped (or 1 teaspoon pure vanilla extract)
  • 2 tablespoons (30 ml) fresh squeezed lemon juice
  • 4 cups (960 ml) water
  • 1 teaspoon (5 g) canning salt (optional)

Instructions

  1. Prepare the Pears (15-20 minutes): Wash pears thoroughly. Peel them using a sharp peeler, cut in half, and gently core out the seeds with a small spoon or melon baller. Immediately place peeled pears in a bowl of water mixed with 2 tablespoons lemon juice to prevent browning.
  2. Make the Honey Vanilla Syrup (10 minutes): In a large pot, combine 4 cups water, 1 cup honey, split vanilla bean with scraped seeds, and optional canning salt. Bring to a gentle boil, stirring to dissolve honey. Reduce heat and simmer for 5 minutes to infuse vanilla flavor.
  3. Pack the Jars (15 minutes): Place sterilized jars on a clean towel. Remove pear halves from lemon water and pack them into jars, rounded side down, leaving about 1/2 inch headspace.
  4. Add Syrup and Remove Air Bubbles (10 minutes): Pour hot honey vanilla syrup over pears, covering completely but maintaining headspace. Use a bubble remover or non-metallic spatula to release trapped air bubbles.
  5. Seal the Jars (5 minutes): Wipe rims clean with a damp cloth. Place flat lids on jars and screw on bands fingertip-tight.
  6. Process in Water Bath (25 minutes): Lower jars into boiling water bath canner with at least 1 inch water covering jars. Cover and process quart jars for 25 minutes, adjusting for altitude if needed.
  7. Cool and Store (12 hours): Remove jars and place upright on a towel. Let cool undisturbed for 12-24 hours until jars seal with a popping sound. Check seals by pressing lid centers; no flex means sealed.

Notes

Choose ripe but firm pears to avoid mushiness. Do not skip the lemon juice bath to prevent browning. Adjust syrup sweetness to taste. Ensure proper headspace and processing time for safe preservation. Label jars with date and contents. Store sealed jars in a cool, dark place up to 12 months. Refrigerate after opening and consume within a week.

Nutrition

Keywords: canned pears, water bath canning, homemade preserves, honey vanilla syrup, pear halves, easy canning recipe, fruit preservation

Find it online: https://tablemira.com/homemade-water-bath-canned-pear-halves-recipe-easy-step-by-step-guide/