{"title":"Best Pears for Canning \u0026 Freezing","description":"\u003cp\u003eThe 6 varieties in our catalog that scored 8 or higher out of 10 for canning and freezing. Scored on whether the fruit holds its texture, color and flavor in a jar or the freezer.\u003c\/p\u003e\u003cp\u003eAn 8 is Very good on the adapted Beach (1905) grade, a 9 is Very good to best and a 10 is Best. Varieties that scored 6 or 7 are genuinely good at this too, and you will find them under the matching Shop by Use group.\u003c\/p\u003e\u003cp\u003eEvery score in this list is sourced. Nothing is here because it is popular, and nothing is here on our word alone. The full evidence, including what each variety scored for every other use and why, is in the use guide.\u003c\/p\u003e","products":[{"product_id":"bartlett-pear","title":"Bartlett Pear","description":"\u003cp class=\"\" style=\"white-space: pre-wrap;\" data-rte-preserve-empty=\"true\"\u003eThe most widely grown pear in the world, Bartlett doesn’t need much of an introduction. Its taste has stood the test of time—and its trees have too, at least sometimes. One Bartlett reportedly withstood -41°F in Minnesota, although we think that may have been an anomaly (maybe due to this tree's deep soils and perhaps good airflow). We’ve also seen Bartlett perish in its second year after hitting -38°F in Fortine, MT on 1\/13\/24.\u003c\/p\u003e\n\u003ch3 style=\"white-space: pre-wrap;\" data-rte-preserve-empty=\"true\"\u003eFlavor, History \u0026amp; Growth Habit\u003c\/h3\u003e\n\u003cp class=\"\" style=\"white-space: pre-wrap;\" data-rte-preserve-empty=\"true\"\u003eFirst grown in 1797, Bartlett’s sweet and juicy flavor has made it a favorite for centuries—especially when left to ripen on the tree, which most commercial Bartletts never get the chance to do. It’s also notoriously fast-growing, which means you won’t be waiting as long for your first harvest compared to other pear varieties.\u003c\/p\u003e\n\u003ch3 style=\"white-space: pre-wrap;\" data-rte-preserve-empty=\"true\"\u003ePollination \u0026amp; Site Considerations\u003c\/h3\u003e\n\u003cp class=\"\" style=\"white-space: pre-wrap;\" data-rte-preserve-empty=\"true\"\u003eIf you’re cramped on space, Bartlett is partially self-fertile and can be planted on its own—though, as with most fruit trees, you’ll get more fruit with a partner.\u003c\/p\u003e\n\u003cp class=\"\" style=\"white-space: pre-wrap;\" data-rte-preserve-empty=\"true\"\u003eCold hardy to -35°F, Bartlett should do well in most of the warmer valleys in Western Montana (Missoula, Bitterroot, Flathead, Mission), but it’s probably not hardy enough for Eastern MT.\u003c\/p\u003e\n\u003ch3 style=\"white-space: pre-wrap;\" data-rte-preserve-empty=\"true\"\u003eTree Details\u003c\/h3\u003e\n\u003cp class=\"\" style=\"white-space: pre-wrap;\" data-rte-preserve-empty=\"true\"\u003eThese trees are grafted onto OHxF87 and are available in several sizes.\u003c\/p\u003e","brand":"Montana Fruit Trees","offers":[{"title":"OHxF 87 Semi-Dwarf: 5-7 ft. Regular Grade (Pruned to 5 ft. for Shipping)","offer_id":42539489558594,"sku":null,"price":64.99,"currency_code":"USD","in_stock":true},{"title":"OHxF 87 Semi-Dwarf: 5-7 ft. (Larger \u0026 More Branching) Pruned to 5 ft. for Shipping","offer_id":42539489591362,"sku":null,"price":89.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0626\/5687\/2514\/files\/bartlett-pear-harvest.webp?v=1789019191"},{"product_id":"ure-pear","title":"Ure Pear","description":"\u003ch3\u003eOverview\u003c\/h3\u003e\n\u003cp\u003eUre is a prairie-proven, ultra-cold-hardy pear grown primarily for reliability in harsh climates, with small “Bartlett-type” fruit that can be genuinely enjoyable when picked mature and ripened off the tree. \\\u003c\/p\u003e\n\u003ch3\u003eOrigin and History\u003c\/h3\u003e\n\u003cp\u003eUre was introduced by the Morden, Manitoba Research Station in 1978.\u003cbr\u003eIn the Alaska Pioneer Fruit Growers Association write-up, Ure is explicitly described as an interspecific cross of \u003cem\u003ePyrus ussuriensis\u003c\/em\u003e × \u003cem\u003ePyrus communis\u003c\/em\u003e, and it notes the cultivar was named after Frank Ure, a Canadian pear breeder. (\u003ca href=\"https:\/\/www.apfga.org\/hardy-pears-comments-and-observations\/\" title=\"HARDY PEARS – COMMENTS AND OBSERVATIONS – Alaska Pioneer Fruit Growers Association\"\u003eAlaska Pioneer Fruit Growers Association\u003c\/a\u003e)\u003c\/p\u003e\n\u003ch3\u003eFruit \u0026amp; Uses\u003c\/h3\u003e\n\u003cp\u003eThe fruit is relatively small (about 2–2½ inches diameter), nearly round, thin-skinned, with good flavor, no astringency, and a smooth texture on tasted samples. \u003cbr\u003eUniversity of Minnesota Extension describes Ure as producing small “Bartlett-type” fruit with good flavor and lists harvest around mid-August in their recommendations for northern gardens. (\u003ca href=\"https:\/\/extension.umn.edu\/fruit\/growing-pears\" title=\"Growing pears in the home garden | UMN Extension\"\u003eUniversity of Minnesota Extension\u003c\/a\u003e)\u003cbr\u003ePractically: Ure is best treated as an early pear you pick firm and ripen off-tree for best eating quality (and it’s also very serviceable for canning\/cooking). (\u003ca href=\"https:\/\/extension.umn.edu\/fruit\/growing-pears\" title=\"Growing pears in the home garden | UMN Extension\"\u003eUniversity of Minnesota Extension\u003c\/a\u003e)\u003c\/p\u003e\n\u003ch3\u003eGrowth Habit \u0026amp; Spacing\u003c\/h3\u003e\n\u003cp\u003eUre is a smaller tree (to ~15 feet), however, given that we offer it on full size Ussurian pear rootstock, which generally pushes trees toward a larger, more vigorous, standard form the best way to reconcile this: expect Ure to be “moderate-sized for a hardy pear,” but don’t plan on it behaving like a tight semi-dwarf just because the cultivar can be compact in some settings. A safe long-term spacing band for Ure on Ussurian rootstock is about 16–20 feet (closer if you’ll prune annually to keep the canopy narrow, wider on rich soils or if you want minimal pruning).\u003c\/p\u003e\n\u003ch3\u003ePollination\u003c\/h3\u003e\n\u003cp\u003eUMN Extension states that in areas too cold for other pears, Ure can be grown with Golden Spice for pollen. (\u003ca href=\"https:\/\/extension.umn.edu\/fruit\/growing-pears\" title=\"Growing pears in the home garden | UMN Extension\"\u003eUniversity of Minnesota Extension\u003c\/a\u003e), although Summercrisp is also a known pollenizer for Ure as well.\u003c\/p\u003e\n\u003ch3\u003eCold Hardiness\u003c\/h3\u003e\n\u003cp\u003eThe APFGA notes report that Clair Lammers had good survival of -46°F with his Ure in Fairbanks during the winter of 1989–90. (\u003ca href=\"https:\/\/www.apfga.org\/hardy-pears-comments-and-observations\/\" title=\"HARDY PEARS – COMMENTS AND OBSERVATIONS – Alaska Pioneer Fruit Growers Association\"\u003eAlaska Pioneer Fruit Growers Association\u003c\/a\u003e)\u003cbr\u003eSeparately, multiple nursery references rate Ure around -40°F (or roughly zone-3 class hardiness), but those are best treated as generalized ratings rather than a single verified event record. (\u003ca href=\"https:\/\/www.thetreefarm.com\/pear-ure\" title=\"Pear, Ure\"\u003ethetreefarm.com\u003c\/a\u003e)\u003c\/p\u003e\n\u003cp\u003eSo the best evidence-based way to say it is: Ure has at least one documented report of surviving -46°F, and it is widely treated in cold-climate guidance as one of the hardiest named pears commonly available that doesn't come from the South Ural Research Institute of Horticulture and Potato Growing. (\u003ca href=\"https:\/\/www.apfga.org\/hardy-pears-comments-and-observations\/\" title=\"HARDY PEARS – COMMENTS AND OBSERVATIONS – Alaska Pioneer Fruit Growers Association\"\u003eAlaska Pioneer Fruit Growers Association\u003c\/a\u003e)\u003c\/p\u003e","brand":"Montana Fruit Trees","offers":[{"title":"Ussurian Pear Full Size: 3-5 ft.","offer_id":45143677829186,"sku":null,"price":49.99,"currency_code":"USD","in_stock":true},{"title":"Ussurian Pear Full Size: 3-5 ft. (One Year Older)","offer_id":42508244877378,"sku":null,"price":59.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0626\/5687\/2514\/files\/ure-pear-on-tree.jpg?v=1789021308"},{"product_id":"seckel-pear","title":"Seckel Pear","description":"\u003ch3\u003eOverview\u003c\/h3\u003e\n\u003cp\u003eSeckel is the classic “sugar pear”: very small fruit, intensely sweet, richly aromatic flesh, and a long-standing reputation as one of the best-flavored dessert pears ever grown in North America. It has been celebrated in American horticulture for more than two centuries and remains especially compelling for growers who prioritize flavor over fruit size.\u003c\/p\u003e\n\u003ch3\u003eOrigin and history\u003c\/h3\u003e\n\u003cp\u003eSeckel is an American pear discovered as a chance seedling near Philadelphia, Pennsylvania (late 1700s to early 1800s depending on the source), and it became known under the name “Seckel” after the person\/farm associated with its early propagation and distribution. \u003c\/p\u003e\n\u003cp\u003eExact parentage has never been proven. There is no confirmed, recorded cross for Seckel, and reputable references continue to describe it as a wild or chance seedling rather than a deliberate breeding result. In other words, any specific parentage claim would be speculation.\u003c\/p\u003e\n\u003cp\u003eHistorically, Seckel’s reputation traveled fast because its eating quality was considered exceptional even compared to famous European pears. It was grown at Monticello, and the variety’s long-running cultural footprint is part of why it’s still referred to as “Philadelphia’s pear” in regional horticulture circles. \u003c\/p\u003e\n\u003ch3\u003eFruit \u0026amp; Uses\u003c\/h3\u003e\n\u003cp\u003eSeckel fruit is notably small, often “snack-sized,” but dense with sugar and aroma. The pears are consistently buttery, melting flesh and have a distinctive spicy flavor when properly ripened. Deliciously sweet. It ripens in last week of September in Missoula, and the skin is a dull yellowish-brown with russeting and a red cheek or blush. \u003c\/p\u003e\n\u003cp\u003eSeckel is best known as a dessert pear for fresh eating at peak ripeness, but its small size and high sugar also make it excellent for preserves, spiced pears, and pickling. \u003c\/p\u003e\n\u003ch3\u003eGrowth Habit\u003c\/h3\u003e\n\u003cp\u003eSeckel is commonly characterized as vigorous and productive, with an upright-to-spreading habit, and it is often described as relatively small or compact compared with many European pear standards (rootstock and training will still strongly control final size). \u003c\/p\u003e\n\u003cp\u003eOne reason Seckel remains important to growers is that it’s repeatedly noted as having better fire blight resistance than many traditional European pears, which is also why it has been used and referenced in breeding and selection conversations around disease resilience. \u003c\/p\u003e\n\u003ch3\u003eSpacing\u003c\/h3\u003e\n\u003cp\u003eWe offer Seckel on two root systems: OHxF 87 semi-dwarf and Pyrus communis full size. \u003c\/p\u003e\n\u003cp\u003eOn OHxF 87, we recommend 15 feet between trees as a practical baseline. For tighter plantings, 12 feet can work with disciplined pruning and training. For wider spacing, 18 feet is appropriate on more fertile sites, with less pruning intensity, or where you want larger canopies. (These are spacing targets for in-row distances; row spacing is typically wider to accommodate equipment and mature canopy width.)\u003c\/p\u003e\n\u003cp\u003eOn Pyrus communis full-size, spacing needs to be wider than OHxF 87. A practical baseline is roughly 18–22 feet between trees (and wider where vigor is high), because full-size pears will ultimately occupy substantially more canopy volume.\u003c\/p\u003e\n\u003ch3\u003ePollination\u003c\/h3\u003e\n\u003cp\u003eSeckel is not reliably self-fertile in a way you should bank on for consistent cropping. Many references describe it as at least partially self-fertile, but also emphasize better production with a compatible pollenizer.\u003c\/p\u003e\n\u003cp\u003eSeckel is a European pear (Pyrus communis) and should be pollenized with another Pyrus communis cultivar that blooms at the same time.\u003c\/p\u003e\n\u003cp\u003eOne important compatibility note that shows up in nursery guidance is that Bartlett is commonly listed as a poor or incompatible match for Seckel as a pollenizer (including explicit “do not pair” guidance). Because we offer Bartlett types in our pear lineup, we do not recommend relying on Bartlett or its sports (i.e. Red Sensation Bartlett) as the primary pollenizer for Seckel.\u003c\/p\u003e\n\u003cp\u003eWe carry a broad range of other European pears that can serve as pollenizers for Seckel, such as Flemish Beauty, Stuttgarter Gaishirtle, Ubileen, Giffard, and others.\u003c\/p\u003e\n\u003ch3\u003eCold Hardiness\u003c\/h3\u003e\n\u003cp\u003eWhile many places cite Seckel as hardy to zone 5-8, it is hardier than zone 5 for certain. Seckel has been surviving in the Bitterroot Valley for decades, including in Hamilton where winter lows have approached −38°F. There are also reported sightings near Great Falls, particularly Highwood (roughly 30 miles east of Great Falls). While the particular tree in Highwood is positioned somewhat above the valley floor, winter lows in that area can still approach −40°F. At the minimum, we would rate Seckel a solid zone 3b pear.\u003c\/p\u003e\n\u003ch3\u003eOther Notes\u003c\/h3\u003e\n\u003cp\u003eSeckel has an exceptional flavor. It is on of those pears that is repeatedly singled out for dessert quality, and it’s one of the few pears that routinely gets described as excellent rather than merely “good.”\u003c\/p\u003e\n\u003cp\u003eDisease-wise, Seckel has better-than-average fire blight resistance among European pears, which is a major reason growers keep coming back to it even when larger-fruited pears exist. That said, it should still be managed like any pear in a fire blight region: avoid excessive nitrogen, push balanced growth, prune thoughtfully, and remove strikes promptly if they occur.\u003c\/p\u003e","brand":"Montana Fruit Trees","offers":[{"title":"OHxF 87 Semi-Dwarf: 5-6 ft. One Year Older and Larger \u0026 More Branching (Pruned to 5 ft. for Shipping)","offer_id":45134574387266,"sku":null,"price":109.99,"currency_code":"USD","in_stock":true},{"title":"OHxF 87 Semi-Dwarf: 6-7 ft. One Year Older and Larger \u0026 More Branching (Pruned to 5 ft. for Shipping)","offer_id":45134574420034,"sku":null,"price":129.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0626\/5687\/2514\/files\/seckel-pear-in-hand.jpg?v=1789021076"},{"product_id":"giffard-pear","title":"Beurré Giffard Pear","description":"\u003ch3 data-start=\"0\" data-end=\"12\"\u003eOverview\u003c\/h3\u003e\n\u003cp data-start=\"14\" data-end=\"290\"\u003eBeurré Giffard is a classic early-season European pear known for its elegant tree form, precocity, and excellent dessert quality. We became aware of it when friend and fellow fruit growers Hal Barkdull had proclaimed it \"the best pear I've ever tried and I hadn't even liked pears until I tried this one.\"\u003c\/p\u003e\n\u003cp data-start=\"14\" data-end=\"290\"\u003eIt does well in moderately cold climates (although key word is moderately. Please read our notes on its hardiness at the bottom).\u003c\/p\u003e\n\u003ch3 data-start=\"292\" data-end=\"316\"\u003eTree Characteristics\u003c\/h3\u003e\n\u003cp data-start=\"318\" data-end=\"479\"\u003eAccording to Bob Purvis:\u003cbr data-start=\"342\" data-end=\"345\"\u003e\u003cstrong data-start=\"345\" data-end=\"479\"\u003e“Tree has reddish new growth, willowy growth habit, precocious in bearing, blossoms with Summercrisp.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"481\" data-end=\"611\"\u003ePair it with other early blooming pears (see our pear pollination chart).\u003c\/p\u003e\n\u003ch3 data-start=\"613\" data-end=\"634\"\u003eFruit Description\u003c\/h3\u003e\n\u003cp data-start=\"636\" data-end=\"795\"\u003e\u003cstrong data-start=\"636\" data-end=\"795\"\u003e“Fruits are medium sized, somewhat pyriform, good tasting even when slightly unripe, sweet with vinous flavor notes, but keep only a month or two at best.”\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-start=\"931\" data-end=\"947\"\u003eSeason \u0026amp; Use\u003c\/h3\u003e\n\u003cp data-start=\"949\" data-end=\"1030\"\u003e\u003cstrong data-start=\"949\" data-end=\"1030\"\u003e“One of the best of the summer pears, grown commercially in southern Quebec.”\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1032\" data-end=\"1195\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eWith its early ripening window and delicate flavor, Beurré Giffard is a top-tier fresh eating summer pear and can also be used for short-term storage (1–2 months). Keeps better than other summer pears such as Summercrisp.\u003c\/p\u003e\n\u003ch3 data-start=\"1032\" data-end=\"1195\"\u003eHardiness\u003c\/h3\u003e\n\u003cp data-start=\"1032\" data-end=\"1195\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eMaybe one of the biggest demerits of Beurré Giffard is that the tree is not hardy below –30°F. Some areas in Montana have not hit -30°F or below since the 80's. This includes warmer microclimates in the following areas: Missoula, Flathead Lake area, Paradise, Florence\/Lolo, and perhaps some other areas because this list is not exhaustive. Make sure the tree is protected and out of the frost\/up on a bench.\u003c\/p\u003e\n\u003cp data-start=\"1032\" data-end=\"1195\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e \u003c\/p\u003e","brand":"Montana Fruit Trees","offers":[{"title":"OHxF 97 Semi-Standard: 5-6 ft. (One Year Older) Pruned to 5 ft. for Shipping","offer_id":42498820931650,"sku":null,"price":84.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0626\/5687\/2514\/files\/beurre-giffard-pear-fruit-cut.png?v=1789019191"},{"product_id":"karls-favorite-pear","title":"Karl's Favorite Pear","description":"\u003ch3 data-end=\"14\" data-start=\"0\"\u003eOverview\u003c\/h3\u003e\n\u003cp data-end=\"386\" data-start=\"15\"\u003eKarl’s Favorite (also known as Ewart) is a high-quality European pear that was discovered along a farm fence row by Mortimer Ewart of East Akron, Ohio in 1928 and later became widely circulated in northern plantings.  \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-end=\"414\" data-start=\"388\"\u003eFruit Quality \u0026amp; Uses\u003c\/h3\u003e\n\u003cp data-end=\"799\" data-start=\"415\"\u003eKarl’s Favorite produces medium to very large pears, sometimes even being exceptionally large, with yellow skin and light russeting. It has a fine-textured, melting, juicy flesh and excellent flavor. It’s a strong fresh-eating pear and is also well suited to canning. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-end=\"829\" data-start=\"801\"\u003eGrowth Habit \u0026amp; Spacing\u003c\/h3\u003e\n\u003cp data-end=\"1235\" data-start=\"830\"\u003eThe tree is precocious and very productive. It even has a somewhat corky, willowy growth habit, which is always fun to see. Spacing should follow your rootstock and training system, but as a practical baseline for the Karl's Favorite we are offering for Spring 2027 on semi-standard OHxF 97 rootstock, plan roughly 16-18 feet between trees, (unless you’re intentionally managing a tighter, high-prune system. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-end=\"1257\" data-start=\"1237\"\u003eCold Hardiness\u003c\/h3\u003e\n\u003cp data-end=\"1586\" data-start=\"1258\"\u003eHardiness claims for Karl’s Favorite vary substantially—some catalogs list it conservatively (for example, Zone 4). Purvis specifically notes \u003cstrong data-end=\"1657\" data-start=\"1618\"\u003eflower buds hardy to at least −34°F\u003c\/strong\u003e for Ewart (Karl’s Favorite). \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003cbr data-end=\"1727\" data-start=\"1724\"\u003eThat lines up well with Jim Walla’s North Dakota observations: when Fargo hit \u003cstrong data-end=\"1839\" data-start=\"1830\"\u003e−37°F\u003c\/strong\u003e in the winter of 2018–2019, Karl’s Favorite reportedly showed bud damage. (Although he didn't state if this was leaf bud or flower bud damage). Given that, and staying conservative, listing Karl’s Favorite as a \u003cstrong data-end=\"2094\" data-start=\"2078\"\u003eZone 3b pear\u003c\/strong\u003e and \u003cstrong data-end=\"2123\" data-start=\"2099\"\u003ehardy to about −35°F\u003c\/strong\u003e is a cautious, defensible position (Purvis notes zone 3b, so this tracks)—even if some sources claim greater hardiness. \u003cspan data-state=\"closed\" class=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-end=\"2605\" data-start=\"2244\"\u003eApplied to Montana: from what we have read and from these cold-event observations, Karl’s Favorite should do well in \u003cstrong data-end=\"2388\" data-start=\"2361\"\u003emost of Western Montana\u003c\/strong\u003e, but it would generally \u003cstrong data-end=\"2451\" data-start=\"2413\"\u003enot be advised for Eastern Montana\u003c\/strong\u003e except for some of the warmer valleys and microclimates (such as Billings and similar favorable pockets), where winter extremes and wind exposure are less punishing. \u003c\/p\u003e\n\u003ch3 data-end=\"2624\" data-start=\"2607\"\u003ePollination\u003c\/h3\u003e\n\u003cp data-end=\"2936\" data-start=\"2625\"\u003eLike almost all pears, Karl's Favorite is not self-fertile, and needs a pollenizer, or cross-pollination with another compatible pear that overlaps bloom, improving fruit set and consistency. Pollenizers for Karl's Favorite that we offer include Bartlett, Red d’Anjou, Seckel, Flemish Beauty, Savignac, Beurré Giffard, Red Sensation Bartlett, Nova, Luscious.\u003c\/p\u003e\n\u003ch3 data-end=\"3294\" data-start=\"2974\"\u003eFinal Note\u003c\/h3\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"3294\" data-start=\"2974\"\u003eKarl's Favorite pears have excellent dessert quality, strong productivity, and at least some fire blight resistance relative to Bartlett (though not “immune” in every setting), and would be considered fairly cold hardy.\u003c\/p\u003e","brand":"Montana Fruit Trees","offers":[{"title":"OHxF 97 Semi-Standard: 2-3 ft.","offer_id":42499779985474,"sku":null,"price":34.99,"currency_code":"USD","in_stock":false},{"title":"OHxF 97 Semi-Standard: 3-4 ft.","offer_id":43865953075266,"sku":null,"price":54.99,"currency_code":"USD","in_stock":false},{"title":"OHxF 97 Semi-Standard: 4-5 ft.","offer_id":43872097468482,"sku":null,"price":59.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0626\/5687\/2514\/files\/karls-favorite-pear-on-tree.jpg?v=1789020384"},{"product_id":"red-sensation-bartlett-pear","title":"Red Sensation Bartlett Pear","description":"\u003ch3\u003eOverview\u003c\/h3\u003e\n\u003cp\u003eRed Sensation Bartlett is a red-skinned sport of the classic Bartlett pear, offering the same rich sweetness and melting texture as traditional Bartlett with the added appeal of deep red coloration. The red is pretty striking.\u003c\/p\u003e\n\u003ch3\u003eOrigin and History\u003c\/h3\u003e\n\u003cp\u003eRed Sensation Bartlett originated as a naturally occurring sport of Bartlett, selected for its improved red color while retaining the eating quality that made Bartlett the most widely planted pear in North America. Like standard Bartlett, it traces its lineage back to Europe before becoming firmly established in North American orchards, where it set the benchmark for fresh-eating and canning pears.\u003c\/p\u003e\n\u003cp\u003eSide note: Sometimes us growers look down on the commercial varieties, resenting the fact that there isn't much diversity of varieties in the grocery stores. They often taste bland, too, which it owed to myriad factors (cultural practices, when their picked relative to ripeness, how they're stored, etc.). But even in light of the heavily industrialized way commercial fruit is grown, Bartlett is still pretty top tier. So if it is top tier even under these conditions, its that much better grown by you and picked at peak ripeness.\u003c\/p\u003e\n\u003ch3\u003eFruit \u0026amp; Uses\u003c\/h3\u003e\n\u003cp\u003eFruit is medium to large with smooth red skin that develops best in full sun. The flesh is fine-textured, juicy, and aromatic, with classic Bartlett sweetness and very low grit when properly ripened off the tree. Red Sensation Bartlett is excellent for fresh eating, canning, drying, and preserves, and remains one of the most versatile pears for home growers and commercial use alike.\u003c\/p\u003e\n\u003ch3\u003eGrowth Habit \u0026amp; Spacing\u003c\/h3\u003e\n\u003cp\u003eTrees are moderately vigorous with an upright to spreading habit and can grow quite large if left unpruned. Typical spacing is 18–22 feet depending on rootstock and site fertility. Regular pruning helps maintain structure, manage vigor, and improve light penetration, which also enhances red color development on the fruit.\u003c\/p\u003e\n\u003ch3\u003ePollination\u003c\/h3\u003e\n\u003cp\u003eRed Sensation Bartlett is not reliably self-fertile and benefits from cross-pollination with other European pears that bloom in the early to mid-season window. Pears we offer that typically overlap well in bloom include Luscious, Flemish Beauty, Savignac, Taylor Apple Pear, and Vermont Beauty seedling. Planting at least one compatible pear within bee flight range will significantly improve fruit set and consistency.\u003c\/p\u003e\n\u003ch3\u003eCold Hardiness\u003c\/h3\u003e\n\u003cp\u003eBartlett is generally considered hardy to around zone 5, but real-world performance shows wide variability depending on site and conditions. There is a report of a Bartlett pear withstanding approximately -41°F in Minnesota, though we suspect this was an anomaly, likely influenced by deep soils, good airflow, and favorable microclimate conditions. In contrast, we have also seen Bartlett perish in its second year after experiencing -38°F in Fortine, Montana on January 13, 2024. Taken together, these observations suggest Bartlett can occasionally survive fairly extreme cold under ideal circumstances, but it should be considered marginal in colder sites, with careful attention paid to soil depth, drainage, airflow, and frost risk. If there is any doubt, go with the Russian Pears instead. Although they won't quite like Bartlett in terms of their flavor, if Bartlett dies from the cold, then you won't have any fruit.\u003c\/p\u003e","brand":"Montana Fruit Trees","offers":[{"title":"OHxF 87 Semi-Dwarf: 5+ ft. 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