|RED BARTLETT PEAR|
Makes 7 Pint Jars
16 - 20 firm, but ripe pears ( I used a variety of Red Bartlett, Asian, Bosc, and William's 4 of each)
Clean, peal and core the pears and let the pieces soak in a pot of warm water and lemon juice to deter browning until you are ready to can them.
Heat the sugar mixture on the stove, water, sugar and spices listed above. Simmer to dissolve the sugar and then keep warm on the stove. Load pear slices into jars, I found this was easier to do with my clean fingers as pears can be kind of like puzzle pieces. Cut pieces smaller if needed to fit but in general keep them half to quarter pieces to retain their firmness while processing. Pour sugar/water mixture over pears to fill each jar with 1/2 inch head space. Clean jar rims well, put on lids and process in a Water bath for 20 minutes.
Special thanks to my cat Floydy for helping today. Always a noisy addition to the kitchen........