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Preserved Cinnamon Pears

Source of Recipe


Internet






List of Ingredients



• 6 Tbsp Fruit Fresh
  
• 4 quarts water
  
• 10 lbs. pears
  
• 3 quarts water
  
• 6 cups sugar
  
• 16 sticks of cinnamon
  
• Red food coloring
  






Instructions



1. Mix Fruit Fresh in 4 quarts of cool water. Wash, peel, core, and quarter pears; drop pieces into Fruit Fresh mixture as you cut them.
   
   
2. Combine 3 quarts of water with sugar in a heavy kettle and bring to a boil. Drain pears, then drop them into the sugar syrup. Boil for 5 minutes.
   
   
3. Sterilize canning jars and lids according to manufacturer's directions.
   
   
4. Use a slotted spoon to lift pears out of sugar syrup and pack into clean, hot jars. Pour sugar syrup into jars, leaving 1/2-inch headspace. Add 2 cinnamon sticks and a few drops of food color to each jar. Wipe jar rims clean with a damp cloth. Put on lids; screw bands in place.
   
   
5. As each jar is filled, place it in a water-bath canner filled with boiling water. When canner is filled, place lid on kettle and keep water boiling for 25 minutes. Remove jars from canner and place them on a cooling rack. Test each jar for a proper seal. Store jars in a cool, dry, dark place for up to a year.
   
   Makes about 8 quarts.