Quantity: An average of 17-1/2 pounds is needed per canner load of 7 quarts; an average of 11 pounds is needed per canner load of 9 pints. A bushel weighs 50 pounds and yields 16 to 25 quarts--an average of 2-1/2 pounds per quart. Quality: Choose ripe, mature fruit of ideal quality for eating fresh or cooking. Procedure: Wash and peel pears. Cut lengthwise in halves and remove core. A melon baller or metal measuring spoon is suitable for coring pears. To prevent discoloration, keep pears in an ascorbic acid solution. Prepare a very light, light, or medium syrup or pack pears in apple juice, white grape juice, or water. Raw packs make poor quality pears. Boil drained pears 5 minutes in syrup, juice, or water. Fill jars with hot fruit and cooking liquid, leaving 1/2-inch headspace. Adjust lids and process. Processing directions for canning pears in a boiling-water, a dial, or a weighted-gauge canner are given in Table 1, Table 2, and Table 3. Table 1. Recommended process time for Pears, halved, in a boiling-water canner. Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 20 min. 1,001 - 3,000 ft: 25 min. 3,001 - 6,000 ft: 30 min. Above 6,000 ft: 35 min. Style of Pack: Hot. Jar Size: Quarts. Process Time at Altitudes of 0 - 1,000 ft: 25 min. 1,001 - 3,000 ft: 30 min. 3,001 - 6,000 ft: 35 min. Above 6,000 ft: 40 min. Table 2. Process Times for Pears, halved, in a Dial-Gauge Pressure Canner. Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time: 10 minutes. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb. 2,001 - 4,000 ft: 7 lb. 4,001 - 6,000 ft: 8 lb. 6,001 - 8,000 ft: 9 lb. Table 3. Process Times for Halved Pears in a Weighted-Gauge Pressure Canner. Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time: 10 minutes. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 5 lb. Above 1,000 ft: 10 lb. ======================================================= ===== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias