I have been canning for a little over two years. I jumped into the waters a little cautiously, but it didn't take long until I was addicted. Shelves and shelves of our very favorite fruits and vegetables all beautifully resting in glass jars. Perfectly lined up in rows. Row upon row. I mean what is not to love! One of our favorite canned fruits is pears. Oh mercy me, they are so delightfully yummy. Pears are a little time intensive to can, but once you get the hang of it, well it isn't that bad. Plus, the end result is completely worth all the work and effort. I am sharing how I can pears with you today. I learned this way of canning pears from a girl who learned it from her mom, who has been doing it this way forever. So this really is a tried and true way to can those beautiful pears. This method is raw pack canning. So, what do you need-- lots of pears your choice of pint or quart jars (I prefer quart wide mouth jars). lids and rings sugar Before you can start prepping the fruit, you want to prep jars, lids, and rings. I wash the jars and then keep them in an 180 degree oven to keep warm until I use them. I wash the rings and lids and then keep them in a pot of simmering water until ready to use. In preparation, also fill a tea kettle. If you are doing a lot of pears, this will all be done in batches. First wash the pears. Cut of the tops and bottoms. Then peal the pear. Cut the pear in half from top to bottom. Then remove the core, with a v-cut. Heat the tea kettle. Remove several jars from the oven. For light syrup, place 1/4 cup sugar in the bottom of a jar. Place the pear, cavity down into the bottom of the jar. Keep layering pears, cavity down until the jars is filled to the neck of the jar. Pour the boiling water from the tea kettle into each jar leaving one half inch head space. Remove the air bubbles from the jar. Wipe the rim of the jars clean with a clean, hot rag. Remove a lid and ring from the boiling water, and place on the jar. Make sure to not screw the ring on too tight or the lid could buckle in the processing. Place the jars in a water bath canner. Make sure the water covers the jars with an inch extra. Place the lid on the canner and bring to a boil. Once the pot is boiling....aka...rocking and a rolling...let the jars process. Pints take 30 minutes and quarts take 35 minutes, unless you need to add time due to your altitude. Processing time will depend on your altitude. For instance, I have to add 10 extra minutes due to living so blasted high up. Check HERE for your processing time. Once the processing time is done. Allow the jars to set for a few minutes. Remove from the water bath canner and set out on the counter. Wait for the lovely "pop" of your jars sealing. Allow the jars to cool on the counter. Check in 24 hours to make sure all the lids have sealed. There might appear to be a layer of sugar still on the bottom of the jar. Don't fret. It will dissolve. Once you know all the jars are sealed, they can be stored on your shelves and eaten when your little heart desires. As I said, this is how I have canned pears for years. I do recommend going to THIS site or looking into The Ball Complete Book of Home Preserving for further canning how-to. Trust me, canning is not scary! If I can do it, you can do it!!