Christmas Pears

Remove the skin of the pears, core them, and cut in half. Combine the lemon juice with enough water to cover the pear halves and submerge them in the liquid to avoid discoloration.

In a saucepan, boil the candies in the water, stirring until completely dissolved. Add the fruit color protector and food coloring. Stir until completely dissolved, about 2 minutes.

Drain the pear halves, add to the saucepan and cook for 3-4 minutes or until the pears are heated through. Ladle the fruit into the jars and top up with the red cooking liquid. Release the air bubbles from the jars. Clean the jar rims and seal.

Place the jars in a gently boiling (approximately 210 degrees) hot-water canner and process for 20 minutes. (At high altitudes, increase the time as specified by the manufacturer.) Remove the jars form the canner using jsr tongs, and cool.

CANNING TIPS: Gently remove the screw bands after 24 hours. It is important to do this after 24 hours as they will become difficult to remove, may rust, and may not work properly again. Don't force them as you may break the vacuum seal.

Completed vegetables and fruits must always be stored in a dry, dark, cool area. Lids corrode in damp atmospheres; loss of food color occurs from too strong light; and jars break if frozen. Always label jars with the contents and the date.