I canned 2 varieties of pears from my sister’s trees on the same day. I followed the NCFHP recipe for hot packing pear halves with medium syrup and water bathed for 25 minutes.
About 3 days later the larger variety has turned cloudy in all the jars. The smaller variety still looks great.
I hate to throw out all the cloudy ones but is there any other reason they would turn other than bacteria contamination? This variety was a lot softer than the smaller variety. Otherwise I used all the same equipment and recipe.
by Quick_Appearance_855
2 Comments
Hmm, I read on that same nchfp page that pressure canning them can result in the pinkish tone…But you water bathed them, so I am not sure what is going on with that.
I’m actually canning pear halves from the same page right now so it’s fresh on my mind! If mine turn out the same way then that will be interesting
Assuming they sealed and the clear ones aren’t Asian pears, you’re fine. Some varieties are more “mealy” (I don’t know the correct term) than others and particulates (tiny pieces of pear) come off. Ripeness can play a factor too.
As for color, that’s apparently normal. [https://enewsletters.k-state.edu/youaskedit/2016/09/15/canned-pears-turn-pink/](https://enewsletters.k-state.edu/youaskedit/2016/09/15/canned-pears-turn-pink/)