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1
Put a rack in a large stockpot, or line the pot with a folded kitchen towel.
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2
Fill with water and bring to a boil.
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3
Add 6 pint-size canning jars and boil for 10 minutes.
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4
Jars may be left in the warm water in the pot until ready to be filled.
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5
Alternatively, sterilize the jars by running them through a dishwasher cycle, leaving them there until ready to fill.
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6
Place canning rings in a small saucepan, cover with water and bring to a boil.
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7
Turn off the heat and add the lids to soften their rubber gaskets.
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8
Rings and lids may be left in the water until jars are filled.
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9
Fill a large bowl with cold water and add the lemon juice to keep the pears from browning.
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10
Peel, halve and core the pears, dropping them into the water as you go.
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11
Meanwhile, make the flavored syrup.
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12
Bring 8 cups of water and the sugar to a boil.
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13
Add anise, vanilla beans and peppercorns.
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14
Drain the pears and add to the boiling syrup.
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15
Boil for five minutes.
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16
Using a slotted spoon, divide pears between six jars.
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17
Remove the star anise and vanilla from the syrup, dividing them between jars.
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18
Ladle in hot syrup and peppercorns, leaving 1/2 inch of headspace.
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19
Run a plastic knife gently around the inside of jar to remove any air bubbles.
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20
Recheck the headspace.
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21
There may be extra syrup, but resist overfilling the jars.
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22
Wipe jar rims clean with a damp towel.
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23
Place the lids on the jars, screw on the rings and lower the jars back into the pot of boiling water.
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24
Return to a full boil and boil for 20 minutes.
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25
Transfer jars to a folded towel and let cool for 12 hours; you should hear them ping as they seal.
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26
Once cool, test the seals by removing rings and lifting jars by the flat lids.
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27
If a lid releases, the seal has not formed.
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28
Unsealed jars should be refrigerated and used within a month, or reprocessed.
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29
Rings and jars may be reused, but a new flat lid must be used each time.
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30
To reprocess, reheat syrup to boiling, add back pears, return to boiling, then continue as before.
