Quantity: 1 bushel (50 lbs) yields 40 to 50 frozen pints. 1 to 1-1/4 lbs yields 1 frozen pint.
Quality: Select full-flavored pears that are crisp and firm, not mealy in texture.
Wash, peel and core. Slice medium pears into twelve sections, large ones into sixteen.
Syrup pack: Heat pears in boiling, 40 percent (2 3/4 cups sugar to 4 cups water) syrup for one to two minutes, depending on size of pieces. Drain and cool. Pack pears into containers and cover with cold 40 percent syrup. For a better product, add 3/4 teaspoon crystalline ascorbic acid to each quart of cold syrup. Leave headspace, seal and freeze.