Slice directly into prepared sugar syrup.

Cook pears 5–6 minutes, to heat through.

Add lemon juice (1 Tbsp. per pint, 2 Tbsp. per quart) to each jar.

Pack hot pears into hot jars.
Cover with syrup, leaving 1/2” headspace.

Remove air bubbles. Wipe the rim clean and place on your seal and ring. Place the jar in the canner. Proceed to fill all jars.

Place the jar in the warm canner. Proceed to fill all jars placing them in the canner. When all the jars are filled, bring the water in the canner to a boil. When a boil is reached that is when you’ll start your timing.

Process for the length of time for your altitude. I used 20 minutes.

After your time is over, turn the heat off, remove the lid and allow the canner to rest for about 5 minutes. Then bring your jars up out of the water. Allow them to rest for another 5 minutes. Then remove the jars and place them a few inches apart on a thick towel to cool completely. Leave them alone for about 12 hours. When they are cooled remove the metal bands, check the seals, label the jars and store them away!