Home Canning Slow Cooker Pear Sauce with Recipe and Tips

Pear Sauce is one of my family’s favorite ways to enjoy pears throughout the winter season. Pear Sauce is made exactly like applesauce. You can cook down the pears on the stove-top or in the slow cooker crockpot. I opt for using my slow cooker because it’s easier. You can add ground cinnamon or omit it. You can make your fruit sauce as sweet as you like. Tailor it to your own taste buds.

When canning pear sauce I recommend using pint-size mason jars unless you have a large family then use quart size jars. You’ll need a water bath canner, glass mason jars, home canning accessories, ladel, wide mouth funnel, peeler, pairing knife, and a few other things.

Slow Cooker Pear Sauce Recipe

20 to 30 fresh, ripe pears
1 to 2 teaspoons lemon juice
ground cinnamon
granulated sugar
water

Remove skin, seeds and core from pears. Chop up into pieces and place into the slow cooker. Add just enough water to cover the pears. Stir in the lemon juice. Cover and cook on high for one hour, reduce heat to low and cook for 3-4 additional hours. I like to stir them every hour to check on the cooking process. If they seem to be getting overly-mushy, then they’re done.

Use a slotted spoon to remove all of the cooked fruit pieces, placing them into a blending container. I like using my Ninja. Leave the water (pear juice) in the slower cooker as you don’t need that. Cover the container and blend for 15-20 seconds or until its smooth and creamy in consistency. Pour fruit sauce into a large cooking pot.

Turn the heat up to medium on the stove and stir in your desired amount of grandulated sugar and ground cinnamon according to your own taste buds. We like it sweet. Stirring often until all of the sugar has dissolved. Turn the heat down to low and simmer on low for 10-15 minutes, stirring often.

How to Can – Water Bath Canner Method

Fill up the water bath canner with hot water and place on the stove over medium-high heat. Warm up the jars (I do that in a 170 degree oven). Spoon sauce into a pint size warm mason jar leaving a 1″ headspace. Wipe jar rim with a clean cloth. Place seal on top and then the ring. Adjust ring until fingertip tight. Place jar in the rack in the canner. Continue filling all of the jars.

Lower rack into the simmering water. Place lid on water bath canner. Turn up the heat to high. Once the water starts to boil you’ll want to process the jars for 20 minutes. Turn off heat. Remove lid. Pull rack up so it sits above the simmering water. Let jars sit there for 5-10 minutes.

Place a clean cotton towel on your kitchen counter. Carefully remove jars from the canner and place on top of the towel to cool. The cooling process will take several hours. Don’t disturb the jars while they’re cooling. After 6 hours or so…check to make sure that all of the jars properly sealed. Label and store them. If a jar didn’t seal…refrigerate and use the product.

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