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7 Of The Best Preserving Pears Recipes

 Preserving your harvest can feel a bit overwhelming, but you’re going to love these delicious preserving pears recipes! These are some of our favorites for preserving our harvest and processing pears to enjoy all year long.
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The Best Pears For Preserving

  • Winter Nellis 
  • Anjou
  • Bosch
  • Comice

These varieties should stay good for 3-5 months when stored properly. 

  • Bartletts 

This variety should last for 1-3 months. 

How To Store Pears Without Processing

Pick pears once the pears have reached full maturity but aren’t completely ripe. Pears like Winter Nellis are meant to be harvested and allowed to ripen off the tree. If you let them ripen on your tree they can spoil from the inside out. Unripe pears are stored best at 30F (1.1C) and 85-90% humidity. 
The firmer the pear, typically the better it will do in storage. Temperatures colder than 30F will damage your pears and warmer will allow them to ripen faster. The longer you keep pears stored in the cold, the quicker they will ripen at room temperature. 

Preserving Pears Recipes

Whether you grow your own fruit or bought a bunch from the store or local orchard we’ve got some of the best preserving pears recipes for you to try!
Photo of a silver pewter bowl with bright red cranberries in it. Autumn leaves are sprinkled around the bowl.  Tan walnuts in their shell decorate the counter and two red apples and two yellow pears are in the background. The text says cranberry pear preserves by
Cranberry Pear Preserves

This recipe is one of our favorites preserving pears recipes, the flavor is amazing and it’s so easy to make. We like to serve this at Christmas and Thanksgiving.


  • 2 Pounds Cranberries
  • 3 Pears cored, peeled & chopped
  • 3 Cups Sugar
  • 2 Cups Water
  • 1/2 Cup Honey



 Fill your boiling water canner with water so it will cover your half pint jars by 2 inches and begin heating it.

Wash half pint jars and sterilze them with very hot water.

Combine all ingredients in a large saucepot, bring slowly to a boil, stirring until sugar dissolves.

Boil gently stirring continually until the gelling point.

Remove from heat, skim the foam off if needed with a large spoon or ladle.

Ladle hot preserves into jars leaving 1/4 inch headspace,

Wipe the rims of the lids with a soft lint free cloth with a little vinegar to make sure they are clean and will seal.

Place the flat canning lids on the jars and screw on the canning ring on top but not too tight.

Process in a boiling-water canner for 15 minutes.

Remove from the water using the canning jar grabber and place on a few layers of dry towels on the counter to cool.

Let cool for 24 hours and then label them with what they are and when they were canned.

These will last over a year

You can also use the steam canner to can these. You will do just as above for the process you will follow your steam canners instructions. We fill water in the canner to the rack and heat while working. When you fill the jars and add the lids you set them on the rack and cover. When the dial says that it is the appropriate level for your altitude then start your timer for fifteen minutes.

When done turn off the heat and allow to cool ten minutes. Then remove the jars to the counter on top of several layers of towels. Let set 24 hours.

Any jars that did not seal will have to be put in the refrigerator or re-processed with a new flat lid and ring.

Photo of canning jars filled with delicious sweet pear sauce. The text says pear sauce by

Pear Sauce

 Another great preserving pears recipes option is pear sauce, this is similar to apple sauce and a really great way to process your pears. 


  •  2 1/2 -3 1/2 pounds of pears per quart
  • water
  • sugar (optional)


 Fill the boiling water canning pot with enough water to cover your jars by 2 inches.

Start heating the water

Rinse the pears, drain, peel, core & quarter pears.

Cook pears until soft in a large covered pan, with just enough water, to prevent sticking.

Puree pears, then return them to a saucepot.

Add 1/4 cup sugar per pound of apples or to taste.

Bring pears to a boil and stir to prevent sticking.

Maintain at a boil, while filling jars.

Ladle sauce into jars leaving 1/2 inch headspace.

Remove air bubbles with the debubbling wand. Wipe the top of the jars with a clean lint free cloth with the corner dipped in vinegar to clean the sugar and sauce off to get a good seal and put the lid on top, and adjust the ring on top.

Using a jar grabber place the jars in the boiling water carefully.

Process pints & quarts for 20 minutes in a boiling-water canner.

Prepare a place to put your hot jars by placing several layers of towels on the counter to protect the surface from the heat.

Using the jar grabber tool carefully lift the jars from the water and onto the waiting towel.

Let the jars sit and cool undisturbed for 24 hours on the towel.

Wipe the jars when cool with a soapy cloth and dry completely.

Label the jars with what is inside and the date canned.

This will last over a year.

Photo shows green and tan pears in a green bowl with cinnamon sticks and spices.  There is a green cloth on part of the wooden background surface. The text says cinnamon pears and is a recipe of pears canned in white grape juice with cinnamon sticks and spices by rosevinecottagegirls.comon Pears In Juice

Another terrific preserving pears recipes is canning pears in juice. This is really easy to make, and a great way to process your fruit.


  • 1- 1 1/2 Pounds Pears per pint

  • Ball Fruit-fresh produce protector or vitamin C

  • White Grape juice or Apple Juice

  • Stick of Cinnamon


Prepare your water bath canner by filling it with water to 2 inches above where your jars will be.

Rinse the pears.

Peel them, cut into halves, and core them.

Place pear pieces in cold water with vitamin c or fruit fresh in it to prevent darkening of the fruit.

Wash the jars and sterilize with very hot water.

Heat the juice to boiling pointing

Fill the jars with pear slices and slide in a cinnamon stick into each jar.

Fill with the jars with hot juice to ½ inch head space.

Using the plastic debubbler remove the bubbles from the jar by moving the fruit around a bit.

You may need to add a little more juice.

Using a clean lint free cloth, wipe the rim of the jar with a cloth or paper towel, dipped on the corner in a bit of vinegar. This will cut any of the sticky juice and give you a good seal.

Put the flat lid on top, and adjust the ring on top until just tight. Do not overtighten. 

Using the jar grabbers carefully lower the jars into the boiling water.

Process in a boiling-water canner for 20 minutes.

Place several layers of towels on the counter

When the processing is complete remove the jars from the boiling water using the canning jar grabbers.

Place the hot jars on the layered towels and allow to cool undisturbed for 24 hours.

After 24 hours wipe the jars and lids down with a damp soapy cloth and dry completely.

Label jars with contents and date of canning.

These will last over a year.

Photo of five yellow pears with pink blushing sides that are dripping with water droplets. They are on a wooden surface and there is a cloth in the background just out of focus with a floral pattern on it with large pink flowers and dark green leaves. The text says pear butter by

Pear Butter

Pear butter is another great preserving pears recipes, this is one of my favorites that we make every season. Try our Pear Butter Recipe!

We are inundated by pears here at Rosevine Cottage so we decided to try our hand at a Pear Butter Recipe, and now we are hooked. This pear butter has amazing flavor and tastes amazing plus it’s so easy to make!

Pear Butter Recipe



4 lbs of Fresh Pears  (8 Cups Sliced) washed, stemmed and cored.

2 -4 Cups Raw Sugar

2 Cups of water

1 Cinnamon Stick

3 Cloves

3 Whole Allspice


Rinse, remove stem, core and slice the pears

Remove cinnamon stick and tea ball.

Use an immersion blender to blend the pears until smooth.

Combine pear puree with sugar, and allow the pear butter to simmer until it thickens. The pear butter will be thick enough when a butter on a spoon doesn’t slide off when turned upside down.

How To Can Pear Butter

Prepare your boiling water canner by filling it with water that will cover your jars by 2” and begin to heat it. Make sure the rack is in the bottom of the canner to protect the jars from direct heat from the stove. This will prevent breakage.

Wash and sterilize your jars using very hot water.

Ladle hot pear butter into hot sterile half-pint jars leaving 1/4 inch headspace.

Use a paper towel or cloth with the corner dipped in a bit of vinegar to clean rim of the jar.

Place lids and rings on top and tighten to just tight. Do not overtighten.

Using the jar grabbers lower the jars to the rack in the boiling water. Be very careful not to burn yourself.

Process jars in a boiling-water canner for 10 minutes.

Place several layers of towels on the counter for the jars to cool on.

Remove jars from water again using your jar grabbers , and allow to cool on thick towels for 24 hours.

When cool, wash the jars with a damp soapy cloth to get off any sticky residue.

Dry completely and label the jars with the contents and the date they were canned.

Store jars in a cool dark place until you use them.


photo of  mason canning jars in a row on a rough hewn wooden shelf. The ingredients are jams and they are purple, red, a plum color, yellow soft purple and another dark purple one. The text says Pear Jam by

Pear Jam Recipe

Another great idea when you are looking for preserving pears recipes is pear Jam:


4 Cups peeled, cored and finely chopped pears

7 1/2 Cups Organic Raw Sugar

1/4 Cup Lemon Juice

1 Pouch Liquid Pectin


 Combine pears, sugar, and lemon juice in a saucepot, bring slowly to a boil, and stir until sugar dissolves. Stir in liquid pectin and return to a rolling boil. Boil hard for 1 minute, stir constantly. Remove from heat, skim the foam off the top if needed, and ladle into hot jars leaving 1/4  inch headspace. Put the lid on and adjust the ring on top. Process for 10 minutes in a boiling water canner.

Photo of a pie crust perfectly made and awaiting filling. A wooden spoon sits next to the pie pan. The text says Pear Pie Filling by

Pear Pie Filling Recipe

This is another one of my favorite preserving pears recipes. Pear pie is one of those amazing tastes of fall that I love, ever heard of it? Try our Caramel Pear Pie Recipe!


  • 6 pounds pears
  •  Ball fruit-fresh produce protector
  • 2 cups of raw organic sugar
  • 1/4 cups organic flour
  • 1 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  •  2 tablespoons lemon juice
Wash, peel, core, and slice pears. Treat with Fruit-Fresh to keep from browning, combine sugar, flour & spices. Rinse, drain and stir into sugar mixture. Let stand until juices begin to flow (about 30 minutes) Stir in lemon juice. Cook over medium heat until it begins to thicken. Ladle pie filling into freezer-safe containers and allow to cool at room temperature. Label and freeze.

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