Quantity: For each 7-quart canner load, you need an average of 17-1/2 pounds of fresh pears. For each 9-pint canner load, you need an average of 11 pounds of fresh pears.

Quality: Choose ripe, mature fruit of ideal quality for eating fresh or cooking.

Jar size: Pints or Quarts

Instructions:

1. Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions.

2. Wash and peel pears. Cut lengthwise in halves and remove core. A melon baller or metal measuring spoon works well for coring pears.

3. To prevent darkening, hold pears in a mixture of water and ascorbic acid. One teaspoon or 3000 mg ascorbic acid (vitamin C) to one gallon water.  If using tablets, crush thoroughly, before adding to water.  You may also use a commercial ascorbic acid mixture, follow label for use.

4. Prepare a very light (1/2 cup sugar to 4 cups water), light )1 cup sugar to 4 cups water) or medium (1 3/4 cups sugar to 4 cups water) syrup, or pack pears in apple juice, white grape juice or water. 

5. Boil drained pears five minutes in syrup, juice or water. Raw packs make poor quality pears.

6. Fill jars with hot fruit and cooking liquid; leave 1/2-inch headspace.

7. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean towel; apply two-piece metal canning lids.

8. Process in a boiling water canner, steam canner or pressure canner according to the chart. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Boiling Water Canner or Steam Canner

Process Times for Pears, halved in a Dial-Gauge Pressure Canner.

Process Times for Halved Pears in a Weighted-Gauge Pressure Canner.

Source:

So Easy to Preserve, 6th edition, 2020