Here is another great canning recipe! It’s from the Ball Blue book of canning. I love home canned pears, the taste is far superior to the ones you buy in the store. The problem with the store-bought ones is that they use un-ripe pears. Home canners will tell you, that you will get a much better product from home canned pears verses the store-bought ones.
Pears and Nectarines in White Grape Juice:
3 pounds pear
3 pounds nectarines
3-1/2 cups unsweetened white grape juice
Makes 2 quart jars or 4 pint jars
Wash pears and nectarines, drain well. Cut pears and nectarines into halves; core/pit and peal. Treat fruit to prevent darkening, I like to use lemon water mixed with some fresh fruit powder. It works really well!! Drain; rinse and drain again. Cook pears and nectarines in water one layer at a time until hot throughout. Meanwhile, heat white grape juice just to a boil. Pack hot fruit, cavity side down, into hot jars, leaving 1/2 inch head space. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. Process pints 20 minutes in boiling water canner and quarts 25 minutes, adjusting processing time for your altitude.. Remove jars from water and place on a towel. Let cool untouched for 24 hours. After 24 hours lids should not flex up and down when center is pressed. If jars do not seal, you can process them again (they will get a mushy texture), or eat and refrigerate right away. Enjoy!