Wash and peel pears.
Cut lengthwise into halves and remove cores.
A melon baller or metal spoon is suitable for coring pears.
To prevent browning, keep the pears in a cold water solution, you can add some ball fruit fresh or some lemon juice.
Make a light syrup. 5 quarts of water or apple juice, 3 cups of sugar, a shake of cinnamon and a splash of vanilla.
Boil pears in syrup 5 minutes.
Fill the jars with hot fruit and syrup, leaving 1/2-inch headspace.
Wipe rims, add lids and process.
Process jars in a hot water bath for about 25 minutes. Cool on counter 24 hours. Check seals, use up any jars that didn’t seal, or reprocess them with a new lid.
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|Tools I used|