Preserving Pears | Overflow Method | Stores for Years

In this video, I will show you how to bottle pears to preserve for long-term storage or to use throughout the year in a range of delicious desserts, baking or salads. This is a great way to preserve pears when they are in season, and the pears will last for years in a cool, dark place.
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The method I will take you through in this video has been passed onto me by my Mother, who used to make me harvest, poach and bottle pears for use throughout the year - a job I tried my best efforts to avoid.
Well, now that I am a Father myself, I have learned to love this ritual and the way it can bind us together as a family, or with friends as you can enjoy this process over a morning or a whole day!
So, we will start by showing you how to sterilize the jars and lids, then make a simple sugar syrup with a 5:1 ratio of water to sugar, and this is a very versatile sugar syrup recipe that can be used for multiple fruit preserves.
After that, I will show you how to expertly peel and core the pears, and then quarter them, leaving no brown skin on the flesh and why this is so important.
Watch as we poach the pears in the sugar syrup for 3-4 minutes, or until they are tender and finally, pack the pears into the jars, pouring the hot sugar syrup over them using the overflow method.
We will take you through the process of sterilizing and sealing the jars, allowing for months or even years of storing this versatile and delicious fruit.
I will also share some additional tips for bottling pears, such as using ripe pears, using a sharp knife to peel and core the pears, and packing the pears tightly into the jars.
Here's the method in a snapshot:
1. Sterilize the jars and lids. You can do this by placing the jars in a 100 degree oven for 5 minutes.
2. Make a simple sugar syrup by combining 5 parts water and 1 part sugar. Bring the syrup to a boil and then let it cool slightly.
3. Peel and core the pears.
4. Quarter the pears and poach them in the sugar syrup for 3-4 minutes, or until they are tender.
5. Pack the pears into the jars in an aesthetically-pleasing way, being careful not to cut or squash the pears
6. our the hot sugar syrup over the pears, allowing the liquid to overflow
7. Carefully remove any air pockets (don't skip this step!)
8. Seal the jars and let them cool completely.
The pears are ready to eat straight away and will keep for at least two years, if not longer.
Chapters
0:00 Intro to preserving pears
1:10 Preparing jars
2:22 Making sugar syrup
4:03 Sterilizing Lids
5:27 Preparing Pears to Poach
10:11 Overflow bottling method
12:12 Removing air pockets
16:59 Summary

[@grantneal5189]

Thanks Bevan, brushing up my skills as I've had a few failures with the overflow method in the past so I would definatly have lost points! Love the handed-downness of these techniques.

[@debbiefrancis3516]

thank you for sharing - I love your videos!

[@RiverstoneKitchenCookingCourse]

Glad you like them!

[@juanitavandeweerd699]

Thanks for sharing your experience with us all. I love preserving and I get a bit confused with the american way of doing things with pressure canners and altitude measurement etc. Great to have a Kiwi guy show us how it can be done . Many thanks

[@sultanoswing]

It's preserving time in our house. We use a large Agee preserver (Made in Hastings back in the day) which basically boils water and holds 7 of the large jars i.e. the water bath method. We get 9 out of 10 jars sealing first time that way, and the 10th is good for the fridge anyway :). The water bath canning method provides an additional layer of sterility to proceedings. Bevan - I did notice your left thumb with its soggy sticking plaster poking the supposedly sterile pieces of pear into the jars :)

[@hmmachin]

One tip I got from my mother was to check the tops of the jars for damage so the seal is properly airtight

[@RiverstoneKitchenCookingCourse]

Great tip

[@lindawilson5467]

Thanks Bevan, What a wonderful way of teaching skills.

[@RiverstoneKitchenCookingCourse]

Glad you liked it

[@sandraburke1590]

I am going to try this, thank you. What other fruits can do with this method.

[@carolarcher2761]

I was just wondering if it is just as easy to do peaches and nectarines? Thanks heaps carol

[@lindarose1733]

If canning apples would you use the same 1:5 ratio and vinegar in water. How long can you keep in fridge after opening. I do all my chutneys and sauces with the overflow method. Now wanting to do fruits.