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Easy Homemade Cinnamon Vanilla Canned Pears

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These homemade cinnamon spiced canned pears in vanilla syrup are simple enough for a beginner canner, but impressive enough to gift. The combination of tender pears, warm cinnamon, and fragrant vanilla is pure comfort in a jar.

Ingredients

Scale
  • 4–5 pounds firm, ripe pears (Bosc or Bartlett)
  • 3 cups granulated sugar
  • 4 cups water
  • 2 vanilla beans, split lengthwise
  • 4–6 cinnamon sticks
  • 1/4 cup fresh lemon juice
  • Optional: 2-3 star anise pods
  • Pinch of canning salt or kosher salt per jar (optional)

Instructions

  1. Wash jars, lids, and bands in hot soapy water. Place jars in canner or stockpot, cover with water, and bring to a simmer (180°F). Keep hot until ready to fill. Place lids in hot water to soften sealing compound.
  2. In a large saucepan, combine 4 cups water and 3 cups sugar. Split vanilla beans, scrape seeds into sugar water, and add pods. Add cinnamon sticks. Bring to a boil, stirring until sugar dissolves. Reduce heat and simmer.
  3. Fill a large pot with water and bring to a boil. Drop pears in for 30-60 seconds. Transfer to ice water. Cool, then peel with a paring knife.
  4. Cut each pear in half lengthwise. Remove core and seeds with a melon baller or spoon. Place pear halves in a bowl of water mixed with lemon juice to prevent browning.
  5. Remove a hot jar from canner. Drain pears and pack tightly into jar, cut side down. Add one cinnamon stick piece and one piece of vanilla bean pod per jar. Leave 1/2 inch headspace. Remove air bubbles with bubble remover tool. Add more syrup if needed.
  6. Wipe jar rims with a clean, damp towel. Place lid on jar and screw on band until fingertip-tight.
  7. Place filled jars back into canner, ensuring they are covered by 1-2 inches of water. Bring to a full rolling boil. Process pint jars for 20 minutes (adjust for altitude: add 5 minutes per 1,000 feet above sea level).
  8. After processing, turn off heat and let jars sit in water for 5 minutes. Transfer to a clean towel on counter. Cool completely, undisturbed, for 12-24 hours. Check seals: press center of lid; it should not flex. Refrigerate any unsealed jars and use within 2 weeks.

Notes

Don’t skip blanching the pears—it makes peeling easy. Keep the syrup hot when filling jars to prevent breakage. Pears taste best after resting for at least 2 weeks. If pears float after processing, don’t worry; they’ll settle as they absorb syrup.

Nutrition

Keywords: canned pears, cinnamon pears, vanilla pears, homemade canned pears, water bath canning, pear preserves, spiced pears, easy canning recipe

Find it online: https://hungermind.com/easy-homemade-cinnamon-vanilla-canned-pears/