1. Collect the best pears from the grocery store or pre-harvested ones from your pear trees. Choose ripe pears that are still firm, as their likelihood of turning mushy is low. You’ll need 2-2.5 pounds of pears per quart, depending on fruit size. Bartlett pears are the best, but you can also try Comice, Red Anjou, or Bosc pears.
2. Prepare your canning supplies, including your water bath canner and 6 pint jars or 4 quart jars with their lids and ring bands. Wash the lids and bands in warm soapy water. Use warm plain water to rinse the soap off.
3. Put the canning jars in a large pot of fresh water to submerge them. Heat the water to a simmer to keep the jars hot.
4. Put a clean canning rack inside the canner and add water until it reaches the half-full level. Bring the water to a simmer at 180°F over medium-high heat.
5. Make a lemon juice solution by mixing the bottled lemon juice with 2-2½ cups of cold water in a large bowl.
6. Prepare the pears. Wash the fruits under cool running water. Cut the stems and remove them. Use a sharp paring knife to peel the pears.
7. As you finish preparing the fruits, boil plain water, white grape juice, or diluted apple juice in a large pot.
8. Halve the pears and core them with a melon baller or metal teaspoon. Scoop out the seed core and the stringy core. You may also make sliced pears instead of halved pears if preferred.
9. Soak the peeled and cored pear halves in the lemon juice solution for 2-3 minutes. Soak each half as soon as you are done coring it.
10. Use a colander to drain the pear halves.
11. For a raw pack, fill the jars with cold pears and hot canning liquid and adjust the headspace before capping them with lids and processing.
12. For a hot pack, boil the drained pears in plain water or fruit juice for 5 minutes. Use a slotted spoon to pack the hot pears into the hot jars. Use a canning funnel and ladle to top up the jars with the hot cooking liquid, allowing ½-inch headspace.
13. Remove air bubbles with a wooden spoon by running it inside the jars.
14. Wipe the jar rims with paper towels moistened with vinegar. Cap the jars with new canning lids and apply clean screw bands until fingertip tight on each jar.
15. Load the canner with the filled jars, taking care not to tilt or turn the jars using a jar lifter. Set the jars on the canning rack inside the canner. The tops of the jars should be covered with 1-2 inches of hot water.
16. Increase the heat to high and bring the canner to a vigorous boil. Close the lid to process the jars per the elevation-time adjustments below:

Processing Times for Hot-pack Pear Halves in a Boiling Water Bath Canner

• 0 -1,000: 20 minutes for pints; 25 minutes for quarts
• 1,000 -3,000: 25 minutes for pints; 30 minutes for quarts
• 3,001 – 6,000: 30 minutes for pints; 35 minutes for quarts
• Above 6,000: 35 minutes for pints; 40 minutes for quarts

Post Processing

1. Having maintained a rolling boil from the start of the timing to the end, remove the canner from the heat. Open the lid to allow the steam to escape for 5 minutes before removing each jar with a jar lifter.
2. Place the processed jars on a flat surface lined with warm towels.
3. Leave the lids untouched and let the jars cool for 12-24 hours without disturbing them.
4. Unscrew the ring bands to inspect the seals. Refrigerate any jars that have lids that flex upon pressing them and use within one month.
5. For all sealed jars, wipe the exteriors of the jars with cool water. Dry and label them with the contents and canning date before storing them in a cool, dark, dry place.