How to Can Pears with NO SUGAR - Step by Step Water Bath Canning Tutorial - Canning 101 

Hi Sweet Friends, Today, I am sharing How to Can Pears with NO SUGAR with this Step by Step Water Bath Canning Tutorial: LINK This technique can be applied to can any fruit. ➡️Be sure to head over to my RU-vid channel’s Home Page where I share lots of organized playlists of videos that I think you will enjoy. Here is the link: RU-vid.com/MarysNest ➡️FREE 36 PAGE ESSENTIAL TRADITIONAL FOODS PANTRY LIST (Printable): ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE--N8Vy2aL7CQ.html Perfect for adding to your Kitchen Journal. ➡️SUBSCRIBE: RU-vid.com/MarysNest ➡️TIMESTAMPS: 0:00 Introduction 0:40 Water Bath Canning Supplies 9:23 How to Can Pears ➡️RELATED VIDEOS: Water Bath Canning Series - • NO SUGAR Strawberry Jam: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-O6elzPRVcXI.html • LOW SUGAR Strawberry Jam: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-mj_awLHqq6U.html • NO PECTIN JAM: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-3qOXeOBu3bY.html • Marmalade: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-9DIcbFLmuhw.html • Bread and Butter Pickles: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-D2dJp0uKcwQ.html • Crushed Tomatoes: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Qzzclqgp4DI.html ➡️MORE VIDEOS TO WATCH: • Mastering the Basics of Traditional "Nutrient Dense" Foods Cooking: ru-vid.com/group/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y • How to Stock the Traditional Foods Kitchen Pantry: ru-vid.com/group/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc • Water Bath Canning Basics: ru-vid.com/group/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U •10 Best FOREVER Foods: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ld5D44-1R9o.html • Super Soft No Knead Sandwich Bread: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-NvnQemlD_5c.html • Homemade Cream Cheese: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-oIVRzfYPEW0.html ➡️FOR THE PRINTABLE RECIPE: Don’t forget to open the description under the video and scroll down till you see “RECIPE”. There will be a link there that will take you directly to the RECIPE on my website (MarysNest DOT com) that accompanies this video. Depending on what type of device you are watching the video on…To open the description under video, click the words “SHOW MORE”, or the title of the video, or the small downward pointing triangle arrow to the right of the video title. All of these should open the description. And for more in-depth info...➡️JOIN THE TRADITIONAL FOODS KITCHEN ACADEMY (Optional Membership Community): ru-vid.comjoin This is where I share in-depth “Vodcasts” (like a podcast but you can watch and listen or just listen) all about Traditional “nutrient dense” foods, plus 1 monthly LIVE STREAM. This is for those who are interested in delving into all these Traditional “Nutrient Dense” Foods topics in greater detail. BUT DON”T WORRY…this is completely optional, and I will continue to produce all of my free public videos too. I’ve got lots of great public videos coming up here on my channel, so stay tuned. 😉 Thanks for watching! Love, Mary

Thank you Mary. I was a young boy growing up watching both my grandmother and great grandmother as well gather, process, and can many vegetables and fruits like pears for many years. However, I am 65, yes time flies and I retained bits and pieces of memories of this favorite time in my life. Sad, we can’t live in a time warp bubble of those wonderful days, but this life as Paul in the Bible said, “it’s a vapor above the kettle.” The real good time is to come if we know Christ. So, I hope we live in Heaven, gathering great things, preparing, and maybe canning all those great things. Thank you for catching me up to date with how to can foods once again. Sadly, we need to teach our younger generations because one day may come they too will need to save foods by canning. Again, thank you and God bless you too!

I find this lady to be extremely relaxing. She's like the Bob Ross of canning.

I love how she teaches also. So pleasant and cheerful

Thank you Mary. I have been canning for many years and only now have learned why I shouldn't over tighten my jars. Always learning and love your videos.

Thank you Mary, it’s really great to discover sugar-free canning. One tip I heard that I want to pass along is regarding safety for beginners: There are many home recipes online for such things as salsa and relish, but they don’t necessarily have the correct proportions of acid for safe canning, so it is best to use the original recipes that preserving experts like Ball provide, and then once familiar with the right proportions, home recipes can be adjusted.

I have loads and loads of Paris this year. Thanks for teaching me once again, how to do pears……

First time ever.... I did apples, not pears... First time ever water-bath canning TODAY! And it WORKED! I did it! I did it! I did it! I am not a homemaker or a prepper or a cook or anything like that. I'm a single--never-married--lady in her 60's who eats out all the time (or did, before there were worldwide restrictions). I don't really know how to cook, except for simple things. However, my two best friends, who both grew up on farms, said to start storing food. One of them told me about water-bath canning. Almost a year ago, I bought the least expensive large pot I could find. They say to only use water in it. I bought a dozen 8-ounce wide-mouthed Mason jars. My friend said that for a single person, there's no sense in using the larger jars. I bought the right kind of funnel and the de-bubbler and the thing for taking the jars out of the water. (Can't think of the name of it right now.) Last Fall (It's Spring time now.), I bought a bag of fresh Empire apples to can. Didn't do the canning, though. The bag sat in my refrigerator, and the apples started to rot. The canning supplies sat in my kitchen, unused, for almost a year. I had watched several videos and I listened to what my friend said, and the details weren't all the same, so I gave up on figuring out how to do it. Then I started understanding the PURPOSE for some of the things that needed to be done, and I realized that some of the DETAILS weren't important but that just making sure things were done SOMEHOW was important. (For instance, one person said to warm up the jars upside down while another person warmed them up right-side up. Which way was the right way for me to do it? What about how to warm up the lids? I heard different versions, so I gave up.) About a month ago, I bought seven large Honey Crisp apples. They weren't the fresh local apples that I can get in the Fall season, but I didn't want to wait until the Fall again. They sat in the refrigerator for about a month. TODAY, I actually started doing this! I had already tied four rings together with those little twisty ties. That's my "rack". (Only four jars fit in the pot.) I put that into the tall pot I had bought and then put the four empty Mason jars in it and poured water into the pot until it was about two inches above the jars. Then I turned on the heat ("high"), put the lid on, and let the water and the jars warm up. The goal at this point was not to boil the water for the actual canning but to simmer the water, as said in the video, to have the jars warm enough. I put some water into a deep sauce pan and started heating that up, on "medium", to warm up the water. This was for softening the apples. I didn't know how long it would take me to prepare the apples, so I didn't want it boiling. Then I peeled and cored my apples. I did five apples, but I thought that four would be enough for four 8-ounce canning jars. (The apples were about the same size as the jars.) I just wanted to have some extra apple available, just in case there was room for them in the jars. (There wasn't.) I then put the apple slices into the water in the deep sauce pan. I also put in some cinnamon because I like cinnamon with apples. (I don't measure things. I just put some cinnamon into the water.) It looked like there wasn't enough water, so I added more and more. I was trying to cover the apples with the water. Then I realized that the apple slices were floating, so I was never going to cover them! I figured that there was too much water in it now, so I removed a lot and put the extra into a bowl. The water with the apples was already quite warm, so the water in the bowl was also quite warm. After about 5 minutes and then periodically up until 10 minutes, I poked some of the apple slices with a fork to check how soft they were. While I probably should have waited a little longer, I was anxious to do this, so I removed them from the stove. Then I put the rings and lids (which had already been washed in warm soapy water and rinsed off) into the bowl of the extra water that was still quite warm. I figured that that would warm up the rings and lids enough. I wiped off the rims of the jars with a paper towel with some vinegar on it, feeling for chips or flaws. Not sure why I used the vinegar, but I had remembered Mary using vinegar for something, and I figured it wouldn't hurt. I also used vinegar on a paper towel to wipe around the lids, checking for flaws. I also put some vinegar into the water-bath water because I remembered that Mary said that that would help with keeping the jars from clouding up. Couldn't remember how much, so I just poured some in. Using the funnel and a large ladle spoon that I have, I put some apple slices into each jar. Not so many fit into these small jars, but that's okay. I pushed them down a little bit so that I could add more into the jars. I used the measuring part of the de-bubbler, like that one that Mary has in the video, and made sure that no apples were higher than that (one-half inch, as my friend told me to do for apples). Then I ran the de-bubbler around the jars, but I'm not sure what good that did. Then I added some of the water that they had cooked in, to finish filling up the jars to the 1/2" mark. It didn't take much water. Then I used the de-bubbler again. I don't know if this did any good or not. Then I put on the lids. (This is actually when I ran the vinegar around them.) I put on the rings. Gave them a "swing" of my wrist, and then gave a little turn to where I could just feel some tension. I learned that from watching Mary. Used the tongs (That's the word I couldn't think of before!) to lower them into the canning pot. As soon as each one entered the water, they gave off air bubbles. I remember Mary saying that that might happen, and so I knew it was okay. With the four little jars in the water, on the canning-ring "rack", I placed the lid on the pot and turned the heat up to "high". (It's an electric stove.) Then I started washing the dishes, both from the day's apple prep and the previous day's dirty dishes. Then I noticed steam coming out from the pot. Took off the lid, and it was boiling, so I set the timer for 10 minutes. Turned down the heat a little bit so that there was less steam, but I made sure that it was always doing a good boil. I had to continue adjusting the heat in order to control the amount of steam that was coming out. I didn't want my smoke detector to go off, as it's actually a heat-rise detector. Regardless of the temperature setting, the water was always boiling. I just wanted to control the steam. After 10 minutes, when the timer went off, I turned off the burner and moved the pot to a cold burner. (Electric stove burners take time to cool down.) Set the timer for five minutes. I guess that's to let the boiling water cool down and stop boiling. After five minutes, I lifted the lid in order to remove the jars. All the videos I had seen had said to be careful not to tip the jars when removing them. Oh, dear! My jars were already crooked in the water-bath canning pot! They weren't sitting up straight on the rack made from canning rings! So was this going to be a failure? My first attempt at water-bath canning was going to fail because the jars didn't stay perfectly upright? Did that make them not seal right? I removed all four jars and placed them on a towel on the counter. Within two minutes, I heard one lid pop. Yea! That was encouraging. Over the next little while, I never heard the other three jars pop. (I wasn't always in the vicinity of the kitchen counter, though.) Called my friend who got me into this in the first place to tell her that I had actually (finally!) done this, but that only one jar had popped. She told me to remove the lids and rings from the other three and clean them, put them back on, and do it again in the water-bath canning pot. I removed the rings and tried to lift off the lids. Uh, they were stuck to the jars! All four of them had actually sealed! I (temporarily) removed the rings from all four of them, and when I picked up the lids, all four jars were lifted up off the towel! It worked! I replaced the rings. I guess the jars need to sit for 24 hours so that all of the contents have time to cool down. Then my friend told me to tap on the lids. Did all four sound the same? Yes. She told me to take one of my empty jars and fill it with water to the same level that my canned jars were, and to put on the lid and ring and to tap that lid. Did it sound the same as the other four? No, it did not. That was more evidence that the four jars had sealed properly. I guess that if they hadn't sealed, they would have sounded more like the unsealed jar with just the water in it. Yea! I did it! All four of my little jars sealed! Even though they were not sitting straight up in the water bath, during the boiling, they all sealed! I'M SO HAPPY!!! THANK YOU, MARY! You're the best! God's blessings to you, Sweet Lady! P.S. I know that I wrote a lot here. I'm hoping that maybe someone else will be encouraged by this. Maybe they're having a hard time getting started like I was, and when they read about my success, they'll be ready to actually do it, too.

I’ve watched this before but it popped up on my suggested today and I watched again. You are a delight. Thank you.

Thank you for sharing. I like the lemon part. I never knew about the acidity of bottled lemon juice and the amounts to add in jars.

Check your hardware stores. Sometimes you can find lids and other canning supplies

My ! Mary you have really put your heart and soul to teach us ....

Thank you for putting the time the canning starts. For those who are new to canning the tutorial is at the start of the video, canning at 9:23. I have never simmered pears but will try this, thank you Mary once again.

Thank you so much for this amazing tutorial! We just had our first harvested of our pear tree. I am following along with you. God bless you , Mary, and many thanks for teaching us.

Excellent video. I just read the USDA canninh book and your video follows exactly. You also explained all the cautions very well. Love your way of teaching and having a visual of what I read before canning my pears! 🍐

A very satisfying process, and very good product as well without added sugar! Thanks again Mary :)

I just canned seven jars of pears without sugar for the first time. Thank you so much for your recipe.

Hi Mary, Have been watching lots of canning vids lately. :-) Some say store with ring on and some say you don't need the ring because the lid is sealed, stuck on. You are the only person who actually gives a logical reason for not using the ring. It totally makes sense to me as that loose lid will tell me something is wrong quicker than anything else.

Thanks, Mary, for your DETAILED instructions! So very helpful!!

Again!! Another well done thorough video tutorial with nice additional information. Thanks Mary!

I just found you today and I am so so pleased. You are teaching everything I want to learn. Thank you for sharing your knowledge.

So easy to understand! Thank you for sharing!

You are an absolutely amazing teacher.! I got a pretty large size bag of pears on sale today even though it's out of season and it's more than I can eat before they go bad so I'm planning on canning them tonight. I'm glad I discovered your Channel.

Lovely teaching! Such great information!

I have a slim stock pot and no rack, I have utilised the canning rings for my the bottom of my pot, works a treat!

Thank you so much for this video. A friend's daughter is bringing us pears and apples from her trees. I had to come here after I heard another RU-vidr stress that if you don't use sugar, you will get botulism. I was shocked that she said that with such assurance. Thanks for teaching use how and why we do things a certain way. Blessings.

Be fore she died my Mom use to always make Pear tarts. They were yummy

Thank you soo much ! Your video helped me a lot. It was my first time canning and your video guided me all the way through. Thank you and God Bless 🙌

I’m a relatively new canner and the way you described the rules was awesome!!! Helped me so much! New follower here!!!✋

Thank you for this video. I am diabetic and it is wonderful to learn that it is possible to do sugar free canning. Have been following you for a while and your videos are excellent. All of your tips are greatly appreciated. ❤️👍

I have been so intimidated by canning and thanks to you I am going to give it a go - you have removed the fear factor! Thank you!

I made Strawberry/Rhubarb Jam and water bathed it today! Yesterday I started a Gallon of Sauerkaut, when ready I will water bath can it as well. Thank you for your instructional videos, they are a big help.

Amazing thank you!

Excellent teaching video! Thank you, Mary.

This is great! I like to try to keep excess sugar out of my kid's diet.💜

I love your videos!! I hope you always keep teaching. God Bless!! 💞💞💞

Thank you for reminding me to like the video, without disrupting my educational flow, perfect! I just gave the botton a tap and kept learning. 💙

I love this channel. I have learned so much

I just found your channel and I just want to say, your voice is so nice sounding and calm

Hi sweet friend. I love canning and I love when you do these videos. Not only is canning practical but it looks so beautiful when it's on your shelves

Nice tips. Thank you so much!

Great tutorial-did a walk through with the video step by step and glad I did. Was seeking a technique to sugar free. Many thanks.

I love the immaculate pears' color .

Love your videos they're awesome and very helpful. God bless you and yours

I can tell you know your stuff thanks for the great content! I have a pear tree on the property I bought so this is a fun little adventure to do thanks!

This video was well done. Thanks!

I just love you and how you Teach!! I made Sauerkraut yesterday!

Thanks, Mary!!!

Those pears look delightful. I wish I had a pear tree to harvest and keep in jars! I would love to spend a day looking through her pantry. I can only imagine all of the wonderful things she has canned! Maybe a video tour is in order? :-)

Is one of a kind that talks a lot without saying anything!!!!

Trying my first lemons today added asam tea and pickling multispice and red pepper flacks (pizza). 💯🇺🇸❤️

Lovely video, lots of informations. I want to taste it.

Hi Mary As usual I love all your recipes. Love the way you explain and talk. I don’t always comment. P. S. Do you remember when you got to your first 30,000 subscribers. Always will appreciate every answers when I asked you for the different types of broth. Manny Blessings and Thanks Mary from Florida.

I've always canned our pears (we grow them) in organic apple juice, but with prices these days, I'm going to try in just water!

My mom used to use it as an aide for soothing the stomach when we had digestive issues

Mary I have 2 brown turkey fig trees that yield fairly well. I usually end up wasting a lot of them as they just ripen to fast. I’m now retired and want to start canning no sugar whole figs. Any particular tips on the figs? PS. Been making fermented pickles. Finally just starting to get the hang of it. Just finished a very delicious jar of them. Thank for all the work you’ve put into your channel. Very impressive.

Just made a batch of sugarless pears, and they are gorgeous! Thank you for sharing your experience & knowledge!

I'm afraid of my pressure cooker ❤️❤️💯 please help. You have such a calming Voice

Hey Mary, stunningly helpful video. To use Citric Acid (powder) instead of bottled Lemon Juice: how much Citric Acid per Pint (or Quart) Jar? 2/ Is peeling the Pears optional? I want to leave the peels "on." Is this OK? Thank you for supporting the "no-sugar added" health campaign!

Wow excillent

I cant explain it, but i like this lady😊

Good day Mary. I would like to know what your opinion on cooking and preserving quick breads and cakes in canning jars. I have seen and heard opinions from both sides of the fence so I am not sure. As I respect your experience and opinion, I am curious as to your take on doing it. God Bless you.

This video is very timely as the pears in my garden are nearly ready. I love the idea to can without sugar as I’m a diabetic and avoid sugars as much as possible. I wonder whether pears can also be canned without water? I did my damsons without sugar and water a week ago and they seemed to have turned out great.

Hi Mary can please tell me what canning books to get for all types of canning for some one new at canning. I live in Australia as they are lot out they. Thank you very for your help. Julie

Amazing Mary! That’s your new name now. I just bought a canning steamer, which is supposed to be as good as s water bath. Can’t wait to try it!! ❤️❤️❤️

Hello can you please guide about adding Natural/Green plant based preservatives for home made Sugarfree sauces and jams ?

Mary, can you steam can in the ball fresh tech canner?

Thank you for your videos and all the information. I have a question: Can I water bath peaches and mango the same way? I only ventured canning crushed tomatoes. Also, where I live, it's very hard to find canning discs, rings, but I only find whole covers, which I use for my sauces. Is that OK? Thank you 😊

Ms. Mary, did you simmer the pears in the same water you used with the lemon juice to keep them from turning brown?

Do you still have to use the lemon juice if you can with a simple syrup. I am new to canning and have seen many different videos.

Hi can you make pickle relish recipe plz.

Do you have to work out the elevation and time for everything you water bath canning?

I found the best way to store bands is to run a bungee cord thru the middle and hook the ends on a shelf. They stay free of moisture and stay out of the way. ❤

When I do pears and there seems to be too much liquid I remove the liquid and simmer it down to reduce it. Then add it back into the pot with the pears. Makes for flavourful pears

I do mine without sugar, but nice to see how you do it. I saw someone canning blueberries no sugar with also NO lemon juice! is that ok? Thought you would need some acid in the jar.

Hi Mary ❤️💖

Can I follow the same recipe for apples.

Can you use other sweeteners such as stevia?

Does the water in the canning have to be a rolling boil? I use bartlett pears that are very firm, but after canning the pears seem to soft for me, and I was wondering if it is because the canning water is boiling too hard.

Mary, where did you get the electric bath canner? I think I would like one of those.

Since my husband is now diabetic; I'm glad to find your recipe ! By looking at your pears I noticed that they are on the green side? Is that why you precook the pears? Can you use the same method cooking peaches too?

Just wondering, could I can Cauliflower using this method with the lemon juice and water? I know you can Pickle Califlower, but really didn't want it pickled. Thank you! 🌷

Can I can my fruit with the fruit juice

So I have a pear tree but I’m not sure when to pick for canning? Should their texture be similar to a crisp apple for canning??

Can I use citric acid instead of lemon juice for the canning acidification? Amount pints/quarts?

Hi Mary, thank you, thank you, thank you for all your explanations. I am a complete novice, and have two questions: Why not include the last pears in the 7th jar and just fill in the space with pear juice? Is it necessary to fill up the pot with jars to water bath or can or can I just put in, for example, 4 quarts into a pot that will fit 7 qts.?

I love your videos.😊 Is there a way to waterbath can fried apples? 🍎

Thanks, good to know, will this work for berries or other soft kinda fruit?

Can you use lime juice in lieu of lemon?

Can I do Apples and peaches the same way?

Is there a way I can modify recipes that ask for sugar, to absolutely no sugar. I understand that this changes the acidity. I wonder if there is perhaps a ratio or formula I can apply to all the wonderful canning recipes I see done with sugar. I barely tolerate a bit of fruit and adding sugar to the processing makes them a NO-GO for me.

What brand is your water bath canner. I know I'm going to have to buy an electric canner.

How long would I process full jars with a non-electric water bath stock pot? tyfs

You can also use 1/2 tsp of citric acid instead of two tablespoons of bottled lemon juice

How long of a shelf life will these have?

So how firm should the fruit be though🤔 I want them to be a little bit sweet when we eat them.

Which type of pears are you using here?

🌼🌻🌺🌷🌼🌻🌺🌷🌻 👍😘👱‍♀️Thanks for the tips! Things are good. Things went just fine for my Husband. He just got home. No worries. Making these Pears from the Pear Trees we picked. Thanks!😘👱‍♀️🍾🍷🍷 🌻🌼🌺🌻🌼🌺🌻🌼🌺🌻

I had just enough pears left to make a wonderful pear crisp for dessert.

Crumpled aluminum foil will rub off rust. If they aren't too bad, this will salvage the rings.