Title: Pears - halved
 Categories: Fruits, Canning
      Yield: 1 Recipe
 
 
  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