Pears in Syrup

Name: Pears in Syrup
Ingredients: Makes about 8 (16 oz) pints or 4 (32 oz) quarts; Bartlett pears are considered best for canning. Kieffer pears and similar varieties are satisfactory if properly ripened and cooked in water instead of syrup until almost tender, drained and then packed in jars with a light syrup.; You will need:; 8-12 lb ripe but firm pears, peeled, cored, halved, treated to prevent browning and drained (about 24-36 medium); 1 batch hot light or medium syrup; 8 (16 oz) pint glass preserving jars with lids and bands

Pears in Syrup was pinched from <a href="http://www.freshpreserving.com/recipe.aspx?r=117" target="_blank">www.freshpreserving.com.</a>

INGREDIENTS

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Makes about 8 (16 oz) pints or 4 (32 oz) quarts

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Bartlett pears are considered best for canning. Kieffer pears and similar varieties are satisfactory if properly ripened and cooked in water instead of syrup until almost tender, drained and then packed in jars with a light syrup.

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You will need:

•

8-12 lb ripe but firm pears, peeled, cored, halved, treated to prevent browning and drained (about 24-36 medium)

•

1 batch hot light or medium syrup

•

8 (16 oz) pint glass preserving jars with lids and bands

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