Honey & Vanilla Pears

  Canning fruit that is in season for Wintertime is such a treat.  Knowing that I control the ingredients and the flavor profile is even better!  I like when fruit has a hint of vanilla taste to it.  I switched over to adding vanilla bean paste to my canning items this past year . I love seeing the vanilla bean flecks in the syrup and the bean paste withstands canning so much better then vanilla extract.  When canning fruit - its always best to boil the fruit in the syrup so that you release any air trapped within the fruit, this also expands the fruit for jarring so that you don't have siphoning during canning, I believe that all fruits canned in syrup need to have what I call a "fat 1/2" of head-space"  While its always best to follow the NCHFP Guidelines of 1/2" head-space, I do use 3/4" head-space when canning any fruit and have had much success in doing so,  My de-bubbling tool has a 3/4" head space step on it - I use that - don't just "eye" your head-space.  You need to use the tool and measure!  
    Pears can also be canned in any syrup - from very light to heavy. You can use apple juice to water as well.  I find that a mixture of sugar and honey with vanilla bean paste produces the best flavor without masking the fruit flavor.  I will share my fruit syrup recipe below.  I also probably go 'against the norm" by pressure canning most of my fruits when allowed by the NCHFP - I find it makes for  a better product overall (personal opinion.)   ~Enjoy! Diane 

Honey & Vanilla Pears {Pressure Canned}

Six Pounds Ripe Pears, Peeled and sliced or cubed
Fruit Fresh & Cold Water in a large bowl

Syrup: 
5 Cups Water
1 -1/4 Cup Sugar 
1 Cup Light Honey
1 Tablespoon Vanilla Bean Paste 

Yield: Six Pint Jars 
​**can be Pressure Canned OR Waterbath Canned 

   Wash and peel pears, cutting into cubes, Place pears into cold water sprinkled with Fruit Fresh to preserve the fruit as you spend time peeling and cutting the remaining fruit.  Once all the pears are cubed and added to the fruit fresh in water - start your syrup on the stove top and at this time prepare your canner for canning.  Once your syrup is at a medium boil, drain your pears from the fruit fresh/water and add into pot with syrup. Bring mixture up to a boil.  Once at a high boil, cook pears in syrup for 5 minutes,  Distribute pears evenly into six pint jars and fill with syrup from pot up to 3/4" head-space.  Process according to the NCHFP Guidelines for the Canning process of your choice. (see below for link) 

Recipe Note: I use a whisk and whisk in the vanilla bean paste into the syrup, it is the best way to get this type of vanilla product incorporated. 

Syrup Recipe: Diane Baker for Canning and Cooking at Home
Pear Process: NCHFP Pears (CLICK HERE  for processing)