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Homemade Pear Sauce Recipe

  • Author: A Little Insanity - Erika
  • Prep Time: 10 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 5 pints 1x
  • Category: Canning
  • Cuisine: Canned Goods


An easy Homemade Pear Sauce that can be canned, frozen, used for baby food or snacking! No need to peel… just core & go!


  • 1012 Ripe Pears (I use Bartlett, but many other varieties will work as well)
  • 56 Cups Water (1/2 Cup per Pear)


  • 1/21 Teaspoon Cinnamon (or to taste)


  1. Wash & Core Pears – There’s no need to peel them if you plan to process them in your Vitamix or Blendtec. I use this wonderful tool to core my Pears quickly.
  2. Cut Pears in Half or Quarters
  3. Place Pears in large stock pot – I use an enameled cast iron dutch oven.
  4. Cover with approximately 1/2 cup of water PER pear – about 5 cups for this recipe.
  5. Let pears simmer over medium heat until skin turns lightly brown and flesh can be gently cut in half with spoon… This takes approximately 25-40 minutes. Try not to overcook them or they fall apart – this makes it difficult to remove them from the pot for processing & makes the mixture more watery than desired.
  6. If you want smooth Pear Sauce, remove the pears from the heat & spoon them into your VitaMix blender along with some of the water/juice from the pot (you won’t use all of it – just about 2-3 cups). I’ve found that 10-12 pears is a perfect fit for a full Vitamix (if filled to the top, this batch will make approx. 10 cups of puree/sauce).
  7. Blend on High until smooth.


  1. If you are not familiar with the basics of canning, click here to learn more.
  2. Wash Jars, Lids & Bands & Sterilize your Jars by simmering them in a Canning Pot while Pears are cooking.
  3. Right before pears are done, warm your Lids in a small saucepan over low heat.
  4. Once Pears are Pureed in the Vitamix, pour the piping hot pear puree directly from the VitaMix into your prepared mason jars leaving 1/4″ head space.
  5. Place your lids and bands on (to finger tight) and return jars to the water bath for processing. Make sure they are covered with at least 1″ of water.
  6. Bring the canning water back up to boiling. Process Jars for 15 Minutes (Pint) or 20 Minutes (Quart). If you are above 1000′ sea level process the cans for an additional 5 minutes (extending the time by 5 minutes for every 3000′ more feet).
  7. Remove jars carefully and allow to cool overnight before storing them. Be sure that each jar has sealed properly.


  1. Let Pear mixture cool and place puree in Ziplock bags or freezer safe containers. If you are freezing the sauce for baby food, fill empty ice cube trays with puree & freeze – then store in an airtight container until you are ready to use them. I like to fill a quart sized Ziplock bag with 1 1/2 cup of puree, then freeze laying flat – this makes it easy to stack them in your freezer & for breaking off a piece for defrosting later.


  • Serving Size: 1/2 Cup
  • Calories: 50