You can bottle pears in your own homemade syrup and store them for a long time. Canning the pears will allow you to keep all of the nutrients and vitamins in them as well. Enjoy the pears at a later time, and be amazed at how the taste is affected. Homemade canned pears will be much juicier and tastier than store-bought canned pears.
Set the heat on high to boil the water. Add sugar to the water slowly as the water is heating up. Stir the water constantly while you are adding sugar to the water so that it dissolves. For light syrup, add 2 cups of sugar; for medium syrup, add 3 cups of sugar; and for heavy syrup, add 4 cups of sugar. Use white grape juice or apple juice instead of sugar if you would like. Boil the syrup gently. Keep the syrup hot until you fill the jars.
Boil the jars for 10 minutes in a large pot unless you have a dishwasher. If you have a dishwasher, clean the jars on the "Sanitize" cycle. Boil the jar lids in a smaller pot for five minutes. Use a magnetic lid lifter to lift your jar lids out of the hot water. Allow the jars to cool.
Peel the pears with a knife. Cut the skin away and cut out any brown spots. Slice or dice the pears how you like them. Sprinkle 1/4 a cup of lemon juice to the cut-up pears and toss them around each other. You may also sprinkle Fruit Fresh in the pears. The lemon juice and the Fruit Fresh will keep the pears from browning.
Add the pears to your boiling syrup solution, and allow the pears to boil for five minutes. This will boil the air bubbles out of them and will make it less likely for the pears to float in the jar.
Fill the jars with the pears until there is 1/2 inch of space remaining at the top of the jar. Poke a large spoon or ladle into the jar to push the air pockets out of the jars so that the pears do not float. Fill the remaining space in the jar until 1/2 inch of space is left with syrup. Use a funnel to pour the syrup easily. Wipe the edges of the jar with a cloth and seal the lids.
Put the jars into a jar lifting rack and place it into a large pot of water. Boil the water for 20 to 30 minutes. Do not boil the jars for any longer. Once they have finished boiling, use a jar lifter to lift the jars out of the water. Allow the jars to cool overnight.
You can store canned pears and pear nectar up to 66 months at 4.44 degrees Celsius, 40 months at 21.1 degrees Celsius or 15 months at 32.2 degrees Celsius.