added to delivery


Would you like
Delivery or Pickup?


We're sorry, this product is only available for the current week and it appears you are either past the cut-off time or have already received your delivery.

Delivering to: change?

Start Delivery On:

Pear, Bartlett-Sierra 40LB CASE


When mature but not fully ripe, Bartlett pears are crunchy, tart, and slightly gritty, but when fully ripe, they develop a juicy, smooth, buttery texture with a sweet flavor.

Bartlett pears are known as the “canning pear” because they hold their shape and have a distinct flavor and sweetness when preserved. Try purees, canning halves, slices, or pieces, and pear juice. 

Harkers, Cawston BC (Certified Organic)

Most pears do not change color when they ripen, but the Bartlett is the exception to the rule as it turns from green to yellow when ripe. When slightly soft to the touch, the Bartlett pear is ready to eat.
They will keep up to three weeks when stored in the refrigerator and a little over one year when stored in the freezer.

Spiced Pear Canning Recipe

Easy pear canning recipe with low (or no sugar) but heavy on flavor with optional spices of cinnamon and ginger!

  • Makes 4 quarts (feel free to double)

  • Approximately 12 pounds of peeled (halved, and cored pears (about 3 to 4 pears per quart jar))

  • 5 and 3/4 cups water

  • 1 and 1/2 cups sugar

  • Two 4 inch cinnamon sticks per quart jar (optional)

  1. Prepare your water bath canner (fill with water deep enough to cover the jars, place the wrack in it, and begin heating the water). Wash jars in hot soapy water, rinse, and place on a folded towel near the hot syrup and stove top.

  2. Peel pears by hand or using my super easy blanching method of 15 seconds in hot water, plunge into warm water, and peel. Keep peeled pears in a solution of lemon water (about 1/4 cup for a large bowl) to keep from turning brown.

  3. In a large stainless steel pot mix 5 and 3/4 cup water with 1 and 1/2 cups sugar, stir until sugar is dissolved and heat over medium low heat to almost a boil. Place the pears into the hot syrup in a single layer and let heat through for about 5 minutes.

  4. Fill your jar with 2 four inch cinnamon sticks & spices if using (wide mouth is the easiest to use for packing) then fill with the hot pear using a slotted spoon to a generous 1/2 inch head space. Then using a ladle and canning funnel, pour the hot syrup over the pears to a 1/2 inch head space. Remove air bubbles and double check your head spaced, adding more syrup if needed.

  5. Wipe the rim of the jar clean and place on lid and band. Tighten down to finger tip tight and place jar in the water bath canner.

  6. When you’ve filled the canner, make sure the surface of the water is at least 1 to 2 inches over the top of the jars and bring to a hard boil. Start the processing time after the water has reached a full boil and process 20 minutes for pints and 25 minutes for quarts.*

  7. *Note: if you’re 1,000 feet above sea level, increase processing time by 5 minutes.

  8. When jars have processed, turn off the heat and remove canner lid and leave jars in the canner for 5 minutes. Then remove jars onto a folded towel in a draft free area and let cool for 24 hours.

Pears offer a good source of vitamin C, folate and dietary fiber. One medium-sized pear contains less than 100 calories. Most of the vitamin C in pears is in the skin, so pears should be eaten unpeeled. Providing some iron and potassium, pears contain pectin, a soluble fiber that helps control cholesterol levels.

Customers also added these items


This delivery truck is empty!