Ingredients:
Pears
Depending which method you choose:
Cookie sheet
Freezer bags
Wax paper
Sugar
Apple or white grape juice
Lemon juice
Directions:
If planning to use pears uncooked, freeze using juice or water method. Freezing pears using dry packing or in sugar is the best method for pies or other cooked dishes. If planning to use pears in a sweetened jam, jelly, fruit butter, or sauce, try freezing using the juice or water method, but choose unsweetened juice.
Dry Packing
1 pound cut and treated pears
Place pears on a cookie sheet in a single layer.
Flash freeze for 30-60 minutes.
Transfer the frozen pears to freezer bags and freeze.
Sugar
¼ cup sugar
1 pound cut and treated pears
Sprinkle the pears with sugar.
Allow the pears to sit for 10-15 minutes or until the sugar has dissolved and a syrup has formed.
Pack the pears in a pint jar, leaving ½-inch of headspace. Freeze.
Juice or Water
1 ½ cups apple or white grape juice or water
1 pound cut and treated pears
Boil the pears in fruit juice or water for 2 minutes. Let cool.
Pack the pears in a pint and fill with the juice or water. Leave ½-inch for headspace.
Use a piece of crumpled up wax paper to keep the pears submerged. Then, seal and freeze.
*Useful Pear Math: To determine amounts when freezing, consider these helpful tips:
1 to 1 1/4 pounds of pears yield 1 pint of frozen pears
1 pound of pears is equal to about 2 cups of sliced pears
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