Firm, ripe pears (it generally takes 2-3 lbs of pears to fill one quart jar)
Lemon juice (for pretreatment– optional)
Wash the pears and halve or quarter them. Remove spoiled spots. (You can peel them if you wish, but I didn’t!)
Allow the pears to soak for 2-3 minutes in a lemon juice bath. This helps to prevent discoloration. I mixed roughly 1/2 cup of lemon juice with 1 gallon of water, and then briefly washed/dipped the pears in the solution.
Pack the pears into hot, sterilized jars.
Cover the pears with boiling water, leaving 1/2-inch headspace.
Process in a boiling water canner: 25 minutes for pints, 30 minutes for quarts.
Enjoy your home canned pears in homemade yogurt, oatmeal, or straight from the jar!