Uploaded October 2025 | Updated September 2026, 2 days ago
All right friends, today we’re making pear sauce! I’ve got about nine and a half cups of ripe pears here, and we’re keeping this one simple. No sugar, no fancy spices—just pears, a splash of lemon juice, and a bit of water. We’ll cook it down, blend it smooth, and get it ready for the canner. I like to use half-pints, mostly because they’re perfect for the grandkids when they visit. The sauce turned out thick and rich, just the way I like it. So grab your spoon, and let’s get canning together!
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To make this small-batch pear sauce, the process starts with about nine and a half cups of chopped, very ripe pears. They go into a pot with roughly a cup of water and a generous splash of lemon juice. The mixture is brought to a boil and cooked on high heat for about five to ten minutes, just until the pears are tender enough to puree. The maker doesn’t add sugar, preferring the natural sweetness of the fruit, though spices like cinnamon or nutmeg could be added if desired.
Once the pears soften, they’re blended smooth right in the pot with an immersion blender—no food mill needed. The sauce is cooked down until it’s thick enough that you can “trace” on the surface without water pooling up. It’s then ladled into clean half-pint jars, leaving about half an inch of headspace. Air bubbles are released by tapping or stirring gently, and the rims are wiped clean before sealing.
Because lemon juice was already added during cooking, no extra acidity is needed. The filled jars are placed in a steam or water bath canner with water covering the lids by about two inches. After the water reaches a full boil, they’re processed for ten minutes. Once done, the pear sauce cools into a smooth, naturally sweet preserve that’s perfect for kids, baking, or just enjoying by the spoonful.
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---------------
Mailing Address:
That 1870's Homestead
P.O. Box 179
Newport, MI 48166
---------------
✅ Connect with Us 🐐
YouTube: youtube.com/@1870s
Facebook: facebook.com/1870sHomestead
Instagram: instagram.com/that_1870s_homestead
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EMAIL: that1870shomestead@gmail.com
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Please note that some of the links above are affiliate links - at no additional cost to you. We will earn a commission if you decide to make a purchase, after clicking through the links. ♥ Todd & Rachel
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00:00 Welcome and pear prep
00:28 Cooking the pears
00:52 Why I don’t add sugar
01:21 Using pear sauce in recipes
01:47 Growing pears vs apples
02:08 Pureeing the pears
02:38 Jarring size and uses
03:31 Checking sauce thickness
04:00 Filling the jars
04:47 Funny family pear sauce story
05:39 Debubbling and cleaning jars
06:20 Steam bath canning setup
06:58 Final boil and wrap up
All right friends, today we’re making pear sauce! I’ve got about nine and a half cups of ripe pears here, and we’re keeping this one simple. No sugar, no fancy spices—just pears, a splash of lemon juice, and a bit of water. We’ll cook it down, blend it smooth, and get it ready for the canner. I like to use half-pints, mostly because they’re perfect for the grandkids when they visit. The sauce turned out thick and rich, just the way I like it. So grab your spoon, and let’s get canning together!
🥫 FORJARS Canning Lids: forjars.co/?sca_ref=1911228.45BY9FFxdg
(Promo Code SHOP1870 to get 10% off)
To make this small-batch pear sauce, the process starts with about nine and a half cups of chopped, very ripe pears. They go into a pot with roughly a cup of water and a generous splash of lemon juice. The mixture is brought to a boil and cooked on high heat for about five to ten minutes, just until the pears are tender enough to puree. The maker doesn’t add sugar, preferring the natural sweetness of the fruit, though spices like cinnamon or nutmeg could be added if desired.
Once the pears soften, they’re blended smooth right in the pot with an immersion blender—no food mill needed. The sauce is cooked down until it’s thick enough that you can “trace” on the surface without water pooling up. It’s then ladled into clean half-pint jars, leaving about half an inch of headspace. Air bubbles are released by tapping or stirring gently, and the rims are wiped clean before sealing.
Because lemon juice was already added during cooking, no extra acidity is needed. The filled jars are placed in a steam or water bath canner with water covering the lids by about two inches. After the water reaches a full boil, they’re processed for ten minutes. Once done, the pear sauce cools into a smooth, naturally sweet preserve that’s perfect for kids, baking, or just enjoying by the spoonful.
---------------
👕 Shop Our Merch: bonfire.com/store/1870smerch
🌻 HOSS Garden Tools & Seeds: shrsl.com/33ehp (Promo Code SHOP1870 for free seeds!)
🌱 MIGardener: migardener.com/1870
🌺 GREENSTALK Vertical Gardens: greenstalkgarden.com/?rstr=SHOP1870 (Promo Code SHOP1870 for $10 off!)
🍃 HARVEST Right Freeze Dryers: affiliates.harvestright.com/1182.html
🔦 OLIGHT Flashlights: bit.ly/3z6daku (Promo Code SHOP1870 for 10% off!)
🛒 Our Favorite AMAZON Finds: amzn.to/3ihSgZP
---------------
Mailing Address:
That 1870's Homestead
P.O. Box 179
Newport, MI 48166
---------------
✅ Connect with Us 🐐
YouTube: youtube.com/@1870s
Facebook: facebook.com/1870sHomestead
Instagram: instagram.com/that_1870s_homestead
Pinterest: pinterest.com/that1870s
EMAIL: that1870shomestead@gmail.com
---------------
Please note that some of the links above are affiliate links - at no additional cost to you. We will earn a commission if you decide to make a purchase, after clicking through the links. ♥ Todd & Rachel
---------------
00:00 Welcome and pear prep
00:28 Cooking the pears
00:52 Why I don’t add sugar
01:21 Using pear sauce in recipes
01:47 Growing pears vs apples
02:08 Pureeing the pears
02:38 Jarring size and uses
03:31 Checking sauce thickness
04:00 Filling the jars
04:47 Funny family pear sauce story
05:39 Debubbling and cleaning jars
06:20 Steam bath canning setup
06:58 Final boil and wrap up
