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Canning Pears

Pears are blanched, peeled, quartered, and canned in syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Pear and syrup work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 254 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Canning Pears

Ingredients

Directions

Prepare the pears

  1. Blanch pears in boiling water for 1 minute.

  2. Dip pears in cold water.

  3. Peel pears.

  4. Quarter pears.

  5. Remove cores from pears.

  6. Place prepared pears in cold water to prevent browning.

Pack and seal

  1. Pack pears into Perfect Seal Jars.

  2. Pour syrup over pears, filling jars completely.

  3. Seal jars with rubbers and tops, adjusting the spring.

Sterilize and finish

  1. Sterilize jars in a boiler for 15 minutes.

  2. Press down the spring and remove jars.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pear + syruptop 17% of all pairs
    Smell alikelow
    Cooked together254 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pears
Form the fruit being preserved, providing the main texture and flavour of the finished jars.
Syrup
Fills the jars around the fruit, adding sweetness and moisture that help preserve the pears.

The step that matters

Place prepared pears in cold water to prevent browning. Cut pear flesh oxidises quickly when exposed to air, turning brown. Keeping pieces submerged in cold water slows this enzymatic browning until they are packed.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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