Pears are a powerhouse of nutrients, with antioxidant benefits against many diseases. The skin of the pear contains about half the fiber of the whole fruit.  Muy importante that we eat the skin of organically grown pears!

But, if you follow traditional canning recipes, I bet you remove the skin before you store ’em up in jars.

Research actually shows that the skin of pears contains three to four times the phenolic phytonutrients (i.e. disease-fighting antioxidants) as the flesh!

For the love of all things pears have to offer – keep your skins on!

Pear Sauce

1. Clean the fruit with water, then core and remove any rotten spots.

2. Cook the pears in a large pot, adding enough water so they don’t stick or burn to the bottom.  Cook until they are the desired consistency you want – about 30 minutes.

3. Add boiling hot water to fill the jar, leaving 1/2 inch headspace at the top. (I don’t use sugar because the pears don’t need it and neither does my body. They preserve and keep just fine without it).

4. Close it up with a hot lid and ring.  Process in a hot water bath for 20 minutes (pints) or 25 minutes (quarts).

If you want to can the pears by themselves, simply fill clean glass Mason jars with the raw pear slices, halves, or quarters (however you like them), and follow step 3 & 4.

Happy canning 🙂