A woman from our church brought in boxes of pears from her tree and begged everyone to help himself. I asked her if I could take whatever was left over, for canning (then nearly staggered back as she shoved the box into my arms, LOL). She told everyone she didn't want to bring one single pear home. Guess she was sick of pears.
These are little brown Bosc (I think) pears, very sweet.
It was a family project to get them all peeled and cored. Messy, but a nice time for talking.
Making syrup. It's a two-to-one ratio, water-to-sugar, for thin syrup (which is what I prefer to use). Let the syrup come to a boil.
I took batches of pears and rinsed them...
...then packed them into clean pint jars.
Pouring syrup over the pears.
Wiping the rims. This is important for two reasons: one, the syrup is sticky and it removes the stickiness; and two, you can feel for any chips in the rims at this stage. In fact, two pint jars had minute chips in the rims, so I combined them into one quart jar.
I ended up with one quart and fifteen pints of pears.
Scalding my Tattler lids and rings.
On with the lids.
Remember, when canning you need to use one of these gizmos so the jars don't rest directly on the bottom of the pot (which can increase breakage in jars).
My biggest pots held nine jars in one, seven jars in the other. Pears can be water-bath canned (as opposed to pressure canned), 30 minutes for quarts and 25 minutes for pints.
As soon as Tattler lids come out of the canner, they need to be tightened. Here's the loot for the day.