Gentle Reader, I discovered that those pears in my yard are Kieffer pears, also known as “canning” or “cooking” pears.

I took the easy route – I froze them instead of canning them. (I’ll tackle that later.)

First, I picked a bucket of pears. (Sounds like the beginning of a tongue twister, doesn’t it?)

Freezing Pears

Next, I peeled and cored all of them, depositing them in acidulated water in the meantime. (Acidulated water = 3 tablespoons of lemon juice in a gallon of water.)

Freezing Pears (2)

Then I boiled them in sweetened water. Here’s the recipe based on just a few pears at a time.

How to Freeze Cooking Pears

6-8 pears, peeled, cored, drawn and quartered (a bit of medieval humor there)
1 quart of water
1/4 cup sugar
cinnamon stick or nutmeg or whole cloves – your choice

(You can substitute the sugar water with white grape juice or apple juice.)

Dissolve sugar in the water; then add the pears and cinnamon. Bring to a boil. Reduce heat and simmer for 25-35 minutes, until the pears are soft enough to pierce with a fork.

Freezing Pears (3)

Let cool in the pot. Pour the pears and the juice into a freezer bag or container.

Freezing Pears (4)

They will keep in the freezer for up to three months. Now it’s time to pick the figs that are ripening on the trees even as I write these words. ♥