BOTTLED ASIAN PEARS

Bottle fresh, crunchy, delicious apple-shaped Asian pears in water, honey, fruit juice or syrup to enjoy all year long! All Asian pears require acidification before bottling to prevent spoilage, because they are lower in acidity than standard pears. This recipe can be used for all Asian pears including nashi (yoinashi), chojuro, hosui, ichiban, kikusui, kosui, niitaka, okusankichi, olympic, shinko, shinseiki, shinsui, tse li (tsu li), ya li and 20th century (nijisseiki). Asian pears may also be known as Chinese pear, Japanese pear, Korean pear, sand pear or Taiwanese pear.    

Ingredients for BOTTLED ASIAN PEARS
Yield
Asian Pears
Bottled
Lemon Juice
Water, Honey Solution,
Fruit Juice or Syrup
1 litre (1 quart)
1kg (2 1/2 pounds)
2 tablespoons
approximately 1 1/2 cups
4.5L (9 pints)
5-6kg (11-13 pounds)
9 tablespoons
approximately 6 2/3 cups
7 litres (7 quarts)
7.5-8.5kg (17-19 pounds)
14 tablespoons
approximately 10 2/3 cups
  
METHOD:
1. Weigh fruit to determine the bottling yield.
2. Sterilise all equipment by washing in hot soapy water and rinsing well before use.
3. Wash, peel, halve and core Asian pears. Asian pears can be left in halves, sliced or diced as desired.
4. Place Asian pears into acidified water (water with a squeeze of lemon juice added) to prevent browning. Repeat washing, peeling, coring, slicing and soaking with the remaining fruit.
5. Prepare jars by boiling in a pot of water for 10 minutes before filling.
6. Soak lids in hot water (not on heat) for at least 5 minutes before use.
7. Prepare syrup (if using), ensuring all sugar has dissolved. Refer to syrup chart below.
8. Dissolve honey into water (if using). Refer to syrup chart below.
9. Heat water, honey solution, fruit juice (i.e. apple or grape juice) or syrup until hot.
10. Blanch batches of Asian pears (single layer) in the hot liquid, simmering gently for 5 minutes.
11. Strain Asian pears and set aside. Keep fruit hot. Repeat with remaining fruit.
12. Pack hot jars with the hot fruit to 2.5cm (1 inch) from the rim of each jar.
13. Add 1 tablespoon bottled lemon juice into each 500ml (pint) jar or 2 tablespoons bottled lemon juice into each 1L (quart) jar. Add hot syrup (or other liquid) into each jar, filling to 1cm (1/2 inch) from the rim of each jar.
14. Using a non-metal utensil, remove any bubbles and add extra syrup if required.
15. Wipe rims to remove any food residue.
16. Add warm lids and twist to secure.
17. Place sealed jars into a pot of boiling water and boil for the processing time stated below. Start the timer once the water comes to a full boil.
18. Turn off the heat source once the time is up. Remove jars from hot water after 5 more minutes. Cool jars overnight on a wood or fabric surface. Do not adjust lids during this time.
19. The next day, check jars have sealed before labelling and dating.
20. Store jars in a cool, dark and dry place for up to 12 months.
21. Refrigerate jars upon opening and consume contents within 2-3 days.
22. Dehydrate Asian pear peels to make pear powder; or boil them just covered with water to make pear juice (which can be used to make pear jelly with the addition of JamSetta or pectin, lemon juice and sugar).
   
Syrup Chart for BOTTLED ASIAN PEARS
Syrup
Sugar %
1L (1 quart) batch
4.5L (9 pint) batch
7L (7 quart) batch
Very Light
10%
1 1/2 cups water
3 tablespoons sugar
6 1/2 cups water
3/4 cup sugar
10 1/2 cups water
1 1/4 cups sugar
Light
20%
1 1/3 cups water
1/4 cup
sugar
5 3/4 cups water
1 1/2 cups
sugar
9 cups water
2 1/2 cups sugar
Medium
30%
1 1/4 cups water
1/2 cup
sugar
5 1/4 cups water
2 1/4 cups sugar
8 1/4 cups water
3 3/4 cups sugar
Honey
Solution
varies
1 1/2 cups water
2 tablespoons honey
6 1/2 cups water
1/3 cup
honey
10 1/2 cups water
1/2 cup
honey
Fruit Juice
varies
1 1/2 cups fruit juice
6 2/3 cups fruit juice
10 2/3 cups fruit juice
Water
0%
1 1/2 cups water
6 2/3 cups water
10 2/3 cups water

Processing Time for BOTTLED ASIAN PEARS in a Boiling Water Bath

Jar
Size
Altitude
≤ 1,000 feet
Altitude
1,001 - 3,000 feet
Altitude
3,001 - 6,000 feet
Altitude
≥ 6,000 feet
Hot Pack
≤ 500ml
 (pints)
20 minutes
25 minutes
30 minutes
35 minutes
≤ 1 Litre
(quarts)
25 minutes
30 minutes
35 minutes
40 minutes

Processing Time for BOTTLED ASIAN PEARS in a Dial Gauge Pressure Canner

Jar Size
Processing Time
Canner Pressure
at Altitude
≤ 2,000 feet
Canner Pressure
at Altitude
2,001 - 4,000 feet
Canner Pressure
at Altitude
4,001 - 6,000 feet
Canner Pressure
at Altitude
6,001 - 8,000 feet
Hot Pack
≤ 1 Litre
(quarts)
10 minutes
6 PSI
7 PSI
8 PSI
9 PSI

Processing Time for BOTTLED ASIAN PEARS in a Weighted Gauge Pressure Canner

Jar Size
Processing Time
Canner Pressure
at Altitude ≤ 1,000 feet
Canner Pressure
at Altitude ≥ 1,000 feet
Hot Pack
≤ 1 Litre
(quarts)
10 minutes
5 PSI
10 PSI

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