---------- Recipe via Meal-Master (tm) v8.02
 
      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
 
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