Drying Pears

Pears must be precooked before drying.

Dried pears are good snacks and are flavorful additions to cookies, muffins, breads, fruit cakes and mincemeat.

To dry pears in the oven, select about two pounds of fully ripened pears. Wash, peel, core and slice the pears.

If the pears are a hard variety, you may need to pre-cook them in a little water until they are soft.

• Dissolve one cup of sugar in three cups of water and heat the mixture to boiling.
• Remove mixture from the heat and let the fruit stand in the syrup for ten minutes.
• Drain pears well and spread them into single layers on a drying rack.
• Put the pears in the oven set at its lowest temperature. Keep the oven at an even temperature of about 115° to 120° degrees Fahrenheit for ten to fifteen hours. Temperature may be increased to 150° degrees toward the end of drying time.
• Prop the oven door open an inch or two so excess heat and moisture can escape. If you use a gas oven, be sure it stays lit

Storing in the refrigerator or freezer…

If you plan to store pears in the refrigerator or freezer, dry pears until they' re firm but not leathery. The inside should be soft but it should show no sign of syrup when the pears are squeezed. Compressed in moisture-vapor-proof bags, dried pears require little storage space.

Storing at room temperature…

If you store your pears at room temperature, dry them until they are leathery but still pliable. Pack pears in hot, dry jars and seal them immediately. Store in a dark, cool place. Be sure to check the containers often to see if moisture is collecting on the inside. Moisture will cause pears to spoil, so if there is moisture, reheat the pears and repack them in hot, dry jars.

For more information on drying pears; contact your local county Extension office