Yield: 1 Recipe
Remove peel, core and cut into halves or quarters. If peeled fruit is to stand several minutes before precooking, drop into slightly salted water to prevent discoloration. Drain and boil 3 to 5 minutes in thin to medium syrup (thin..⅒ c sugar to 3 c water, medium..⅒ c sugar to 2 c water). Pack into clean jars. If desired, add 1 ts.
lemon juice to each quart jar.
Fill with syrup to within ½ inch of top of jar. Put on cap, screwing the band tight. Process in boiling water bath 25 minutes, or in pressure canner 10 minutes at 5 pounds.
If pears are ripe enough to be quite soft, they may be packed without the 3 to 5 minutes boiling and then processed but increase the processing time 10 minutes for water bath, or 5 minutes for pressure canner.
Source: Kerr Canning Book