Canning Pear Pie Filling

This week we finished working up the delicious pears that we picked at my friend, Caroline’s house.  The trees were planted over 100 years ago and several generations of her family and the neighborhood have benefited from those trees.

Previously I have always just canned the pears as slices or pear sauce.  This year I also canned some pear pie filling. The recipe I used for the pear pie filling was the same as the  apple pie filling recipe.

Note: A few years ago when working up pears Adisyn asked why we didn’t use the apple peeler/slicer for pears too. Um, well because I never thought about it! So needless to say now we use the apple peeler/slicer and those pears work up much faster.  However, if the pears have started to get soft it doesn’t work well.


Pear Pie Filling

  • 6 quarts sliced pears (approximately)
  • 5 1/2 cups sugar
  • 1 1/2 cup Clear Jel®
  • 1 T Cinnamon
  • 10 cups cold water
  • 3/4 cup bottled lemon juice

Mix the sugar, Clear Jel® and cinnamon in large stock pot with a whisk.  Then add cold water.  Stir well.  Cook on medium high heat until begins to thicken. (continue stirring well!) Once it is thick and transparent add the lemon juice. Boil for one more minute. Then gently turn the pears into the hot filling and return to a boil.  Then ladle the pear pie filling into the prepared jars and process either in pressure canner or water bath.

Pear Slices

Peel, core and slice pears. I use a very light syrup. (10 1/2 cups water and 1 1/4 cup sugar) Heat the syrup then stir in pear slices and boil for 5 minutes. Pack the pears and syrup into prepared jars and process.

Below are the times for both the Pear Pie Filling and the Pear Slices:

Pressure Canning

Size Time 0-2,000 ft 2,001-4,000 ft 4,001-6,000 ft 6,001-8,000 ft
Quarts 10 minutes 6 psi 7 psi 8 psi 9 psi
Water Bath Canner
Size 0-1,000      ft 1,001-3,000 ft 3,001-6,000 ft Above 6,001 ft
Quarts 25 minutes 30 minutes 35 minutes 40 minutes

*Before canning please read the recommendations for your pressure canner!



Linked to:




From the Farm Blog Hop at Homestead Lady

This entry was posted in Preserving, Recipes and tagged , . Bookmark the permalink.

5 Responses to Canning Pear Pie Filling

  1. Vickie says:

    This looks really good! I love pears, so a pear pie would be wonderful! Thanks for the recipe.

  2. Amy Nicholson says:

    Going to try this recipe today only going to switch it up just a tad by adding nutmeg, a pinch of cloves , and mixing 50/50 apples and pears.

  3. Pam C says:

    I have pears for the first time from our pear tree. They are surprisingly sweet. I want to cut back the amount of sugar I use in the pie filling. I am concerned that this may have an adverse affect on the finished product. Do you know if the sugar can be cut back without affecting the quality?

    • Jennifer says:

      As far as I know, reducing the sugar will not affect the finished product. Just make sure you use the lemon juice so that the acidity is high enough. I’d love to hear how you get along! 🙂
      Thank you for stopping by!!

Leave a Reply

Your email address will not be published. Required fields are marked *