Pear Sauce Recipe - Canning and Freezing Instructions

Pear Sauce. Photo © Erin Huffstetler
  • Prep Time
    60 min
  • Cook Time
    120 min
  • Total Time
    180 min
  • Yield
    2-3 quarts

Pear sauce is a great addition to any frugal pantry. It can be served plain, like applesauce; as a topping for breads and other foods and as an ingredient substitute in many baked good recipes. Heat up the stove, and give it a try.


  • Pears (40 medium-sized or 50 small), peeled chopped and cored
  • 2 teaspoons lemon juice
  • 1 cup water
  • Sugar to taste (optional)
  • Cinnamon to taste (optional)


1. Place the pears and water in a large pot, and bring to a boil.

2. Reduce heat, cover and simmer for 20 to 30 minutes or until the pears are soft, stirring often.

3. Add the lemon juice and any sugar or cinnamon that you wish to include.

4. Bring the pot back to a boil. Then, reduce heat; and simmer uncovered until the pears are cooked down to your desired consistency. If you want perfectly smooth sauce, blend the pot with an immersion blender, or transfer the sauce to a regular blender to finish.

Crockpot Cooking Method: Pear sauce can also be made in a crockpot. Since this recipe calls for a lot of pears, you'll either need to divide the recipe between two large crockpots, or halve the recipe.

To Can:

Ladle the pear sauce into hot, sterilized jars, leaving 1/2-inch of headspace. Then, run a spatula or bubble remover tool around the inside edge of the jar to remove any air bubbles. Wipe the rims clean; top with a boiled lid; secure the band, and process in a boiling water bath – 15 minutes for pints, 20 minutes for quarts. Place the jars on a towel, and allow them to cool overnight. Then, test the jars for a good seal in the morning (press down on the lid; and if the lid doesn't pop back, the jar is sealed). Refrigerate any jars that did not seal. They'll need to be used within the next few weeks.

To Freeze:

Ladle the pear sauce into clean, freezer jars, leaving 1/2-inch of headspace in pint jars and 1-inch of headspace in quart jars.

Seal the jars, and allow them to cool completely before freezing.

Yield: 4-6 pints or 2-3 quarts, quantity will vary depending on the size of apples and the length of the cook time.


1. Use pear sauce as a substitute for some, or all, of the oil called for in cakes, muffins and cookies. 

2. Pear sauce can also be used in place of the apple, pumpkin or zucchini called for in bread recipes.

3. Cook your pear sauce down further to make pear butter. Here's my simple crockpot pear butter recipe.


Processing times vary by altitude. Check with your local extension office for times specific to your area, or review the altitude times listed on the National Center for Food Preservation website.

Want to save more money? , and get a fresh batch of tips delivered to your inbox each week.