Spirited Vanilla Pears
Pint size canning jars
Rings and lids
Canning tongs (to handle hot jars)
Water bath canner
Sterilize pint jars and rings and lids. Keep warm.
After you peel and cut the pears lengthwise, treat them against browning with a solution of citric acid and cold water. My favorite pear is either a Kieffer or a Bartlett.
Make a batch of light syrup. Use 5 ½ cups water and 2 cups sugar.
Heat the pears through in the syrup, about 15 minutes. To each jar, add ½ Tbsp. (tablespoon) Kahlua (my preference) or brandy and about a ½-inch piece vanilla bean.
Using a slotted spoon, add pears to sterilized jars. Depending on the size of the pears, and how you cut them, you may get four or five pears in a pint jar. Fill the jars with syrup, leaving ½-inch headspace. Remove air bubbles. Wipe the rims and seal the jars.
Boil (water bath canning) for 20 minutes. After 24 hours, check seal by pressing the middle of the canning lid…if the center moves up and down, the seal is bad. Put that jar in the refrigerator and enjoy. They are delicious!