I always see bartlett pears in cans at the supermarket, but if I'm canning them at home, which pears make the tastiest preserves?

I want to can them in slices or halves in simple syrup, so a variety that holds together well would be best. Many Thanks!

Kels Murdoch
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1 Comment

AntoniaJames October 23, 2013
I'd use Bosc pears, as they tend to be somewhat firmer when ripe than Bartletts. Also, use fruit that is just barely ripe. Too ripe and the fruit will be mushy and will fall apart after canning. ;o)
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