Canning Pears in Maple Syrup
Firm, ripe, washed pears (about 2 pounds fills one quart jar)
Lemon juice and water for presoaking (optional)
Maple syrup (enough to fill jars after pears are packed in)
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Cut pairs in half and scoop out the small seeds.
Soak your pairs for 2-3 minutes in a lemon water bath. (optional)
Pack the pears into hot, sterilized jars.
Cover pears with hot syrup, leaving 1/2-inch headspace.
Wipe rims and place a hot canning lid on each jar.
Process in a boiling water canner for 25 minutes for pint jars and 30 minutes for quart jars. (Add 1 minute additional processing time for every 1000 feet above sea level.)
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