Thread: Freezing Bartlett pears?

Merryb wrote:
> Can it be done? I've never seen them, probably for a reason...

You can freeze any variety of pear but the quality may suffer due to
breakdown of the cell walls by the freezing. I have, in the past, canned
Bartlett's in a light syrup. I did canning pears this year in a Splenda
syrup and they came out very nice. I put them up in quarts, just about
right for a cobbler or pie for two.

I have some nice recipes for pear halves if anyone is interested. May
have posted them here before IIRC. Cinnamon pears made with red hots
candies and creme de menthe pears.

On Sep 18, 11:22*am, George Shirley <gsh...@bellsouth.net> wrote:
> Merryb wrote:
> > Can it be done? I've never seen them, probably for a reason...
>
> You can freeze any variety of pear but the quality may suffer due to
> breakdown of the cell walls by the freezing. I have, in the past, canned
> Bartlett's in a light syrup. I did canning pears this year in a Splenda
> syrup and they came out very nice. I put them up in quarts, just about
> right for a cobbler or pie for two.
>
> I have some nice recipes for pear halves if anyone is interested. May
> have posted them here before IIRC. Cinnamon pears made with red hots
> candies and creme de menthe pears.

Thanks for the reply- I have never canned any fruit, except for jam/
jelly. I do have a bunch of quart jars, so maybe I'd be best off doing
that instead of freezing. There is a first time for everything!

Merryb wrote:
> On Sep 18, 11:22 am, George Shirley <gsh...@bellsouth.net> wrote:
>> Merryb wrote:
>>> Can it be done? I've never seen them, probably for a reason...
>> You can freeze any variety of pear but the quality may suffer due to
>> breakdown of the cell walls by the freezing. I have, in the past, canned
>> Bartlett's in a light syrup. I did canning pears this year in a Splenda
>> syrup and they came out very nice. I put them up in quarts, just about
>> right for a cobbler or pie for two.
>>
>> I have some nice recipes for pear halves if anyone is interested. May
>> have posted them here before IIRC. Cinnamon pears made with red hots
>> candies and creme de menthe pears.
>
> Thanks for the reply- I have never canned any fruit, except for jam/
> jelly. I do have a bunch of quart jars, so maybe I'd be best off doing
> that instead of freezing. There is a first time for everything!

With a syrup they can be water bath canned. I usually use a light or
extra light syrup plus a little citric acid and they do right well. If
you treat the sliced fruit with ascorbic acid (Vitamin C)in water they
will stay white. I generally just crush a few 1000 mg Vitamin C tablets
and mix it with the water. Lots cheaper than Fruit Fresh.

The Ball Big Book and the SETP both have recipes as do other versions of
the BBB.

If you are pressed for time (like me) and if you are going to be using
them later for making pear butter/sauce/juice for pear jelly then you
can freeze them.

Thanks for all of these tips. I've managed to freeze several different fruits adequately but I've never been able to successfully freeze pears.

Thanks again,
M_C