Preserved Pears

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Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 4 ingredients

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

1 Quart of Pears 1 Cupful of Sugar 2 Cupfuls of Water Use pears which are just right to eat.
Pare and drop into cold water, to prevent discoloring.
Make a syrup of one cupful of sugar and two cupfuls of cold water, and boil the pears in this until you can stick a straw through them.
Fill the jars with the fruit, all you can put in, then hold the jar slanting and fill with syrup to the very brim.
Use whole pears, if preferred.
If cut in halves, remove the core.