---------- 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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