Cinnamon Pears in Apple Juice

 No sugar added - 6 pint jars or 3 quart jars

Ingredients: 

• 6 to 9 lbs pears (about 18-27 medium) 
• 3 to 6 sticks cinnamon (one for each jar)
• Ball Fruit-Fresh Produce Protector
• 5 cups unsweetened apple juice 

Prep:

1. Wash pears under cold running water, drain. 
2. Cut pears in half lengthwise, core and peel. 
3. Treat with Fruit-Fresh to prevent darkening 

Cook:

1. Drain pears.
2. Cook pears in a small amount of water, one layer at a time, until hot throughout.
3. Heat the apple juice just to a boil
4. Pack hot pears, cavity side down and layers overlapping leaving 1/2-inch of headspace. 
5. Put one cinnamon stick in each jar
6. Ladle hot juice over pears, leaving 1/2-inch headspace.
7. Remove air bubbles
8. Clean jar rims, place jar lids and tighten bands to fingertip-tight.
9. Place jar on the rack elevated over the simmering water in canner.
10. Repeat until all jars are filled 

Process:

1. Lower the rack into simmering water.
2. Water must cover jar by 1 inch.
3. Adjust heat to medium high and bring to a rolling boil 
4. Process pint jars 20 minutes for pint jars (25 minutes for quart jars)
5. Turn off heat and remove cover
6. Allow to cool for 5 minutes
7. Remove jars from canner placing on clean hand-towel 2 inches appart
8. Do not retighten bands. 
9. Allow to cool unmoved for 12 hours 
10. Test lid seals and replace bands
11. Label and store jars in a cool dark place