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 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.