There are some things in life that really make me feel old. Most of the time I feel pretty young. Like the way that I giggle every time someone says “duties”. Hehe. But one of those things that I feel really dates me is the fact that I have become addicted to canning. There, I said it. Keep reading for our favorite pear applesauce recipe! I’m also sharing how to can certain items using the easy steam canning method. Once you try it, I bet you’ll love it!
what is the steam canning method?
Using the steam canning method is a fantastic way to preserve your fruits and vegetables in a more efficient and energy-saving manner. Unlike traditional water bath canning, which can be a bit of a production with all that water to boil, steam canning uses much less water and gets up to temperature faster. If you’re new to steam canning, don’t worry—it’s simple to get the hang of, and the results are just as safe and long-lasting for high-acid foods. Here’s a breakdown of the process so you can get started on preserving your garden’s bounty!
Steam canning is a method of preserving high-acid foods, like jams, jellies, pickles, and salsas, using a fraction of the water needed for traditional water bath canning. Instead of submerging jars in boiling water, steam canning uses a shallow pan of water and a fitted dome lid to create steam that circulates around the jars. This steam gets hot enough to kill off bacteria, mold, and yeasts, ensuring your food stays safe to eat for months to come.
what you’ll need
To get started, you’ll need a few basic tools. First off, you’ll need a steam canner. This special canner has a shallow base and a high dome lid designed to trap steam around your jars. You can find these at most home goods or canning supply stores, or you can order one online.
Other than the steam canner, your setup is pretty standard. You’ll need clean jars, new lids, a jar lifter, and a canning funnel. If you’re planning on making jams or jellies, be sure to have a ladle on hand to fill the jars. Make sure your jars are sterilized before starting by boiling them in water or running them through the dishwasher.
steps for steam canning
- Prepare your recipe: Follow a tested recipe for high-acid foods like pickles, fruit preserves, or sauces. It’s important to use a recipe designed for canning to ensure safety.
- Preheat the jars: Keep your jars hot by placing them in simmering water. This will prevent them from cracking when you fill them with your hot recipe. Lay out your lids and bands so they’re ready to go.
- Fill the jars: Using a funnel, ladle your prepared recipe into the jars, leaving about half an inch of headspace (this is the space between the food and the top of the jar). Wipe the rims of the jars with a clean, damp cloth to ensure a proper seal. Place the lids on the jars and screw the bands on until they’re just fingertip tight.
- Prepare the canner: Pour about 2-3 inches of water into the base of your steam canner and place it over medium-high heat. Place the jars onto the rack inside the canner, ensuring they don’t touch each other.
- Steam the jars: Once you see steam coming out from under the lid, start your timer. Processing times vary depending on your recipe and altitude, so consult your recipe for the exact time. Keep an eye on the steam to make sure it’s a steady flow.
- Cool and store: When the processing time is up, turn off the heat and let the canner sit for five minutes. Carefully remove the lid, letting the steam escape away from your face. Use your jar lifter to remove the jars and set them on a towel to cool. After 24 hours, check the seals. If any jars didn’t seal, refrigerate and use those first.
a few extra tips for steam canning your pear applesauce
- Make sure to adjust your processing time for your altitude, as it affects how the steam reaches the correct temperature.
- High-acid foods are best for steam canning. Avoid trying to can low-acid vegetables or meats using this method, as it doesn’t get hot enough to safely preserve them.
- Keep your steam steady during processing—if the steam slows down, your jars might not be fully processed.
Steam canning is a great way to save time and energy while still getting those delicious summer preserves stocked up for the winter months!
how to make pear applesauce
My mom taught me how to can last year and all year I have looked forward to this season to can applesauce, jam, pickles, and tomatoes again.
| Read: Simple Blueberry and Apple Cobbler |
- 10 pounds of apples peeled and cut
- 10 pounds of pears peeled and cut
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Pour a small amount of water in a large pot, an inch at most. Then add in cut up apples and pears. Cover with a lid and allow to cook down, checking periodically to stir and make sure the water hasn’t boiled off.
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Once apples and pears are soft, ladle them out and add to food processor. Blend until you’ve reached desired consistency. Add water from the pot if needed.
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Prepare your steam canner by filling the bottom with water and placing the stove over medium-high heat.
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Place your clean, empty jars and lids in a sink of hot water. Once they are hot, take them out one at a time and fill nearly to the top with applesauce. Fill past the threaded top, but not all the way. Wipe the edge of the jar clean and screw down the lid “finger tight”, meaning don’t use your full force to screw it on tightly.
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Place your jars in your steam canner once it’s ready and cover to “process”. Processing times will vary depending on elevation, for me it’s about 25 minutes. Google “steam canning processing times” for more information.
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Allow to sit on the counter and cool. Lids will “pop” as they seal down more. Then tighten lids the rest of the way.
The amount that this yields will vary depending on the size jars that you use and how watery you like your applesauce.
You cannot reuse lids that have been used for canning before.
Have you ever made your own applesauce? Did you can it, or freeze it?
Also, does anyone else wonder why it’s called canning and not jarring??
Find more recipes on Pinterest!
22 Responses to pear applesauce recipe
I am a huge apple and pear fan. This recipe looks yummy. Thanks for sharing
Thank you for your comment!
I really like the way you set up the photos! I’m also curious to try this for my son. Thanks for sharing!
Thank so much Adriana! It is great for littles because it’s just fruit, no other added ingredients.
I make applesauce a lot, sometimes with pears too, but have not tried canning. Thanks for the idea!
I love canning! It’s so nice to do large quantities at once and have it done. 🙂
I love apples, applesauce and pears, so this sounds like a MUST make for me! 🙂
Yes, the pears and applesauce are so yummy together!
Great easy recipe! This is something I think my baby boy would enjoy!
I’m sure he would, all my kids love it!
I cant wait to try this! My kids love apple sauce, brt they’d go bananas for this!
I’ve never made applesauce before but it sounds so easy! I wonder how long it would last if I just made it and put it in the fridge to use immediately. Do you know?
So, if you put the hot applesauce into hot jars and screw down the lid they will “self-seal” and would keep in the fridge at least for several weeks.
This looks and sounds amazing! I can’t wait to try it.
I love making applesauce and pear-sauce but haven’t combined them yet. Thanks for sharing!
Oo, that looks yummy!
It’s so funny that you said you’re addicted, because I hear that once you try it you want to can everything. Lol! This looks really good!!
That looks so yummy! I’ve made apple purée for my kiddos when they were babies, that’s technically applesauce right?!
Thank you for this recipe! I know my girls will love this.
This looks super delicious!
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