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  • How to Make Pear Syrup: Reader Question

    10 Comments
    How to Make Pear Syrup: Reader Question

    I am hoping you or one of your readers might know how to make the syrup you get inside a can (the cans that you buy from the store). Pear syrup, for example. It doesn’t have to be prefect, but somewhat close. -Kevin

    Do you have any ideas for Kevin? Please share in the comments!

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    Posted By: on October 28, 2012 Filed Under: Do It Yourself, Easy Recipes, Miscellaneous 
    Tagged With: Very Easy Recipes

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    10 Responses to »
    How to Make Pear Syrup: Reader Question

    1. Lisa says:
      October 28, 2012 at 5:31 PM

      Cindy, you can put pears in a boiling water canner without any safety issues. There are recipes for them all over the place, including in the Bernadin cookbook – one of the biggest companies for canning supplies.
      Callie and Teachermom are both correct. You can either use juice or sugar/water to can pears. It doesn’t have to be pear juice – any light coloured and flavoured juice will work. You can water it down if it’s too strong.

      Reply
      • teachermum says:
        October 28, 2012 at 9:54 PM

        I wasn’t even thinking the syrup was for canning. I thought Kevin wanted a syrup, say for pancakes! If I were canning them I’d just use sugar/water (with the least amount of sugar that was safe).

        Reply
        • Lisa says:
          October 29, 2012 at 6:00 PM

          Yep. You could do it either way. :) It’s the acid in the fruit and safe canning practices that contribute to the safety of canned fruit. You don’t actually need any sugar, but the end product would be really bland without it. That’s why some people prefer to use fruit juice for flavour instead of sugar/water.

          Reply
    2. teachermum says:
      October 28, 2012 at 5:10 PM

      I would just boil down pear juice. I have bought clear pear juice in the baby aisle and have seen cloudy pear nectar in the international aisle, often Italian section. You could add the sweetener of your choice if need be.

      I had never heard you couldn’t can pears the easy way…have eaten them that way for decades!

      Reply
    3. Coreen says:
      October 28, 2012 at 1:25 PM

      As I own a Hawaiian ice concession. I make it everyday in the summer.

      2.27 kg of sugar in a 4 liter container top it to the 4 liter level with water. That will fill two 4 liter jugs. So just cut the recipe in half for smaller amounts

      You can preserve the syrup by adding a citric acid and a benzo :)

      Reply
    4. Cindy says:
      October 28, 2012 at 12:11 PM

      If you are canning Pears (putting them in glass jars) they cannot be hot packed. Pears and their syrup are not acidic enough to just boil and put a lid on and store. They need to be pressure canned.

      Reply
      • Maureen says:
        October 28, 2012 at 8:37 PM

        i grew up canning pears, peaches and other fruits and vegetables as we had a family of 9 to feed. we always helped my mother do the canning. we just put water in the canning kettle and added sugar and brought to a boil and then added the pears and let them cook. we then added the pears and juice to a hot glass jar (taken out of hot water) and then capped them, we never pressure canned them.

        Reply
        • Cindy says:
          October 28, 2012 at 9:14 PM

          Pressure or water bath canning is basically the same thing. The point I was trying to make was bringing the item you are trying to can to a high heat to kill botulism or some forms of E.Coli. Most people now use Pressure Canners to save time. I am finished with this thread.

          Reply
    5. Lori at Frugal Edmonton Mama says:
      October 28, 2012 at 11:33 AM

      Spot on with Callie, storing the pairs inside of the syrup is what gives them the flavor.

      Reply
    6. Callie says:
      October 28, 2012 at 10:43 AM

      The syrup inside the can of pears is created from sugar and water. The lightest syrup you can make is 3:1 (or three parts water to one part sugar). If you are preserving pears in the syrup you need to boil the water, add the sugar, boil again, then add your pears, cook them, and can them. It’s a bit of a process. The reason why the syrup inside the cans tastes so good is because you can taste the flavour of the pears as well as the sugar. If you just melt sugar in water, it will not taste as good, sorry.

      Reply

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