Name: Spiced Pears in Syrup
Total time: 1 d 1 h 30 min
Ingredients: 2 vanilla beans; 5 cups water; 5 cups sugar; 4 cinnamon sticks; 1 tablespoon bottled lemon juice; 7 pounds ripe but firm pears , peeled, cored, and quartered

Why This Recipe Works

We ended up using the hot pack method, in which we made a boiling sugar syrup, stirred in the pears, and returned the mixture to a boil. This short exposure to heat accomplished multiple things: The hot syrup softened the fruit slightly to allow for easier packing; air trapped in the fruit's flesh was released (meaning fewer air pockets in the sealed jars and more plump fruit after processing); and the pears released some of their liquid into the syrup, intensifying the fresh pear flavor. Adding cinnamon sticks and vanilla beans to the sugar syrup filled our pears with classic flavors, while lemon juice added brightness.

Before You Begin

This recipe was developed using Bartlett pears; however, Boscs can also be used. If using Anjou pears, note that they may be slightly softer in texture. Choose ripe but firm pears and discard any fruit that is bruised and mushy. For safety reasons, be sure to use bottled lemon juice, not fresh-squeezed juice, in this recipe. This fruit must be processed for long-term storage; if not processed, the pears will have a very crunchy texture.

Instructions

Set canning rack in large pot, place four 1-quart jars in rack, and add water to cover by 1 inch. Bring to simmer over medium-high heat, then turn off heat and cover to keep hot.

Cut each vanilla bean in half lengthwise. Using tip of paring knife, scrape out seeds. Bring vanilla bean and seeds, water, sugar, cinnamon sticks, and lemon juice to boil in Dutch oven over high heat, stirring to dissolve sugar. Add pears, return to brief boil, then remove pot from heat. Discard cinnamon sticks and vanilla bean pods.

Place dish towel flat on counter. Using jar lifter, remove jars from pot, draining water back into pot. Place jars upside down on towel and let dry for 1 minute.

Using funnel and slotted spoon, gently pack hot pears into hot jars. Ladle syrup over pears to cover, leaving 1 inch headspace. Slide wooden skewer along inside of jar, pressing slightly on pears to remove air bubbles, and add extra juice as needed.

For long-term storage: While jars are hot, wipe rims clean, add lids, and screw on rings until fingertip-tight; do not overtighten. Return pot of water with canning rack to boil. Lower jars into water, cover, bring water back to boil, then start timer. Cooking time will depend on your altitude: Boil 25 minutes for up to 1,000 feet, 30 minutes for 1,001 to 3,000 feet, 35 minutes for 3,001 to 6,000 feet, or 40 minutes for 6,001 to 8,000 feet. Turn off heat and let jars sit in pot for 5 minutes. Remove jars from pot and let cool for 24 hours. Remove rings, check seal, and clean rims. (Jars can be stored for up to 1 year.)