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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Every year I kick off my home canning season in late March and continue through the end of October. I’ve been canning for over 30+ years and really enjoy it. It’s a great way for us to preserve all of the fruits and vegetables that we grow on our property or ones that are given to us. We’re empty nesters, so it’s a nice way to put lunch or dinner onto the table fast!

To make this recipe you’ll need a pressure canner, home canning supplies, glass mason jars, wide-mouth funnel, spoons, etc. If you’re new to pressure canning, this is one of the easiest recipes to make, so its a great beginner’s recipe. It will make approximately 6 pint size or 3 quart size jars.

When I’m ready to use a jar I open the jar, dump it into a pan and then add my canned red kidney beans. I will add 1-2 cans to a pint jar or 2-3 cans to a quart jar. Simmer the entire thing over medium heat for 10-15 minutes and dinner is done!

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Looking for more easy-to-make Home Canning Recipes? You’ll find over 90+ on the blog!!!

Home Canning Mild Chili Recipe

5 lbs. lean ground beef
1 3/4 cups chopped onions
1/4 cup chopped green bell pepper
1 clove garlic, minced
6 cups diced canned tomatoes with juice
1/2 cup chili powder
1 1/2 tablespoons salt
1 hot pepper finely chopped
1 teaspoon cumin seed

Prep: Peel onions. Chop onions. Measure 1 3/4 cups chopped onions. Chop Green Bell Pepper. Measure 1/4 cup bell peppers. Peep garlic and mince. Wash hot pepper under water. Take precautions when handling the hot pepper. Finely chop pepper, discarding stem.

Cook: Brown ground beef in a large pan. Drain off excess fat. Add onions, bell pepper and garlic. Cook slowly until tender and beef is cooked through. Add the remaining ingredients. Simmer on medium to medium-high heat for 20 minutes. Remove from heat. Skim off excess fat.

Fill: Ladle hot chili into hot jars, leaving 1″ headspace. Remove air bubbles. Clean jar rim with a dry cloth. Center lid on jar and adjust band until fingertip tight. Place jar on the rack in a pressure canner containing 2″ of simmering water. Repeat until all of your jars are filled.

Process: Place lid on canner and turn to locked position. Adjust heat to medium-high. Vent steam for 10 minutes. Bring pressure to 10 pounds (psi). Process pint jars for 1 hour and 15 minutes and quart jars for 1 hour and 30 minutes. Turn off heat. Cool canner to zero pressure. After 5 minutes, remove the lid. Let jars cool 10 minutes in the canner before removing them. Don’t re-tighten any lose bands. Cool for 12 hours.

Check all jars to make sure they sealed. Label jar with contents and date processed. Store jars in a cool, dry place.

Canning Tips: Wash all of your jars the day before. You can hand wash them or place into the dishwasher. Gather up all of your accessories and have them within easy reach during the preparation & canning process. I have a stack of old wash cloths and kitchen towels that I use specifically when I can. They will get stained up…use old ones! Wash & dry them and use them again next time. Wear an apron or old clothing. I recommend reducing distractions when canning to help prevent mistakes.

* This post contains affiliate links. If you make a purchase, we may or may not receive a small commission which helps to support this site. Thank you!