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Easy Vanilla Cinnamon Canned Pears: Best Homemade Recipe

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This easy vanilla cinnamon canned pears recipe is the one I’ve tested and retested until it was absolutely perfect. It’s the kind of recipe that makes you look like a kitchen pro without any of the stress.

Ingredients

Scale
  • 4–5 pounds pears (Bosc or Anjou, ripe but firm)
  • 2 cups granulated sugar
  • 4 cups water
  • 1 whole vanilla bean (or 2 teaspoons pure vanilla extract)
  • 2–3 cinnamon sticks
  • 2 tablespoons lemon juice

Instructions

  1. Prepare your canning station: Wash jars, lids, and bands in hot, soapy water. Rinse well. Place jars in a large pot, cover with water, and bring to a simmer. Keep hot until ready to fill. Place lids in a small saucepan of hot water (not boiling) to soften the sealing compound.
  2. Make the vanilla cinnamon syrup: In a separate saucepan, combine 4 cups water and 2 cups sugar. Split the vanilla bean lengthwise, scrape seeds into the pot, and add the pod. Add cinnamon sticks. Bring to a boil over medium-high heat, stirring to dissolve sugar. Reduce heat to low and simmer while preparing pears.
  3. Prepare the pears: Fill a large bowl with cold water and add 2 tablespoons lemon juice. Working one at a time, peel each pear, cut in half lengthwise, and core using a melon baller or small spoon. Immediately drop pear halves into the lemon water to prevent browning.
  4. Pre-cook the pears (optional but recommended): Drain pears from lemon water. Gently add to simmering syrup and cook for 5 minutes until just starting to soften. Use a slotted spoon to transfer back to the bowl, leaving syrup in the pot.
  5. Fill the jars: Remove a hot jar from the canning pot using a jar lifter. Place on a clean towel. Using a wide-mouth funnel, pack pear halves into the jar, cut side down, leaving a little space. Ladle hot syrup over pears, leaving 1/2 inch headspace. Add a piece of cinnamon stick or vanilla pod to each jar if possible. Use a chopstick or plastic knife to release air bubbles.
  6. Seal the jars: Wipe jar rims with a clean, damp paper towel. Place a lid on each jar and screw on the band until fingertip-tight.
  7. Process the jars: Using a jar lifter, lower filled jars into the pot of simmering water, ensuring they are covered by at least 1 inch of water. Put the lid on the pot, bring to a full rolling boil, and process for 20 minutes (adjust for altitude: add 5 minutes for every 1,000 feet above sea level).
  8. Cool and check seals: After 20 minutes, turn off heat and let jars sit in water for 5 minutes. Remove jars with jar lifter and place on a clean towel on the counter. Leave undisturbed for 12-24 hours. After cooling, press down on the center of each lid; if it doesn’t flex or pop, it’s sealed. Store any unsealed jars in the refrigerator and use first.

Notes

Don’t skip the lemon water bath to prevent browning. Use firm pears to avoid mushiness. Toast cinnamon sticks in a dry skillet for 30 seconds per side before adding to syrup for deeper flavor. Control headspace to 1/2 inch. Wait at least two weeks before opening a jar for best flavor. For refrigerator pears, skip the water bath processing and simply store in the fridge; they will be ready in about a week and last up to 3 weeks.

Nutrition

Keywords: canned pears, vanilla cinnamon pears, homemade canned pears, easy canning recipe, pear preserves, vanilla bean pears, cinnamon pears

Find it online: https://lyrafeast.com/easy-vanilla-cinnamon-canned-pears-best-homemade-recipe/