Ingredients:
- 16 pears about 3 to 4 pears per quart jar
- 5 3/4 cups water
- 1 1/2 cups sugar
- 8 whole cinnamon sticks – 2 per jar
Directions:
- Prepare the water bath or steam canner.
- Prepare the pears. To blanche pears, take a big pot of boiling water and submerge your washed, ripe pears in a single layer for 15 to 30 seconds. With a slotted spoon, remove them and place them in a bowl of warm water. Continue until all of the pears have been blanched.
- Rub off the peel of each pear. There is no knife or peeler needed. Cut the peeled pear in half. Scoop seeds and core out with a spoon. Place cored pear halves back into the bowl of water. Continue until all pears are cored and halved.
- Make syrup by combining water and sugar in a large pot. Heat over medium-low heat and stir until almost at a boil and sugar is dissolved.
- Place the pears into the hot syrup in a single layer and let them heat through for about 5 minutes.
- Place two 4-inch cinnamon sticks in each jar. Fill your jar with the hot pears using a slotted spoon, about 6 to 8 pear halves per quart jar. Leave 1/2-inch headspace. Pour the hot syrup over the pears to 1/2-inch headspace using a ladle and canning funnel. Remove air bubbles with the bubble-remover tool and double-check your headspace, adding more syrup if needed. Wipe the rim of the jar with a clean towel and place the lid and band on.
- Tighten the lid to fingertip tight, place the jar in the water bath canner and bring to a hard boil. Process 20 minutes for pints and 25 minutes for quarts. When the jars have been processed, turn off the heat. Leave the lid on for 5 minutes. Remove the canner lid; leave the jars in the canner for an additional 5 minutes.
- Remove jars onto a folded towel in a draft-free area and let cool for 24 hours.
