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Necessary to add lemon juice when canning pear sauce?

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Posted by elisa_Z5 none (My Page) on
Fri, Sep 19, 14 at 15:36

I have searched this forum and the internet, and haven't been able to get a clear answer.

Pears' acid level is about that of tomatoes (from what I could find), and I know I should add vinegar or citric acid to tomatoes for hot water bath canning. Does it then follow that pear sauce should have lemon juice (or citric acid?) added to each jar? Or are they just enough lower on the PH scale to not need any added acid? I'll be saucing them with skins on, through a mill, if that matters.

Thanks in advance-- so glad there is a place to actually get a definitive answer!

Elisa

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RE: Necessary to add lemon juice when canning pear sauce?

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  • Posted by malna NJ 5/6 (My Page) on
    Fri, Sep 19, 14 at 16:07

Linked below is a Utah State Preserving Pears article. In the recipe for pear puree, they say "Add 1 tablespoon lemon juice and sugar to taste to each quart of puree, if desired."

It (probably) is more for color retention, basically keeping the pears from browning on exposure to air while processing, than safety reasons. Pears are closer to the 4.6 pH cutoff than most other fruits (Asian pears are a different circumstance), but I haven't found any Extension sites that insist on acidification for regular "Bartlett-type" pears (other than ascorbic acid/Fruit Fresh to prevent discoloration).

Here is a link that might be useful: Preserve the Harvest - Pears

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RE: Necessary to add lemon juice when canning pear sauce?

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Thanks so much, malna. And see what I mean -- hard to get a definitive answer, even from official sites?

Good to learn that 4.6 is the cutoff.

I'll take a look at the link -- thanks.

Elisa

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