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1
Wash 9 pint jars (either in dishwasher or hot soapy water). Sanitize lids to the jars in boiling water for 5 minutes.
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2
Wash, peel and core pears. Make sure to cut out any mushy or brown spots. Cut pears how you prefer them (halves, slices, pieces, etc.) The pears may darken a little while standing; that's okay, they lighten back up when cooked.
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3
Heat water and sugar on the stove. Boil the solution for a couple of minutes and then add the pears. Boil the pears for 5 minutes.
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4
Use a slotted spoon and funnel and put cooked pears into jars (leaving the liquid in the pan). Make sure to leave a 1/2 inch of space at the top of the jar. Once you have the pears in the jars, pour the solution in the jars making sure to leave that 1/2 inch of space at the top.
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5
Put on the lids and rings. Hand tighten the rings. Place in a canning pot and cover with water, making sure there is at least an inch of water above the jars. Bring to a boil. Once boiling, boil 20 minutes.
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6
Lift the jars out of the water (using canning grabbers) and place on a towel on the counter to cool. Let them sit for 24 hours.
