Looks like an old old variety called Garber. Oldtimers were calling this one the "apple pear" long before 20th century took that name here. If that is indead what it is then it will make outstounding canned pears. I once had a friend who had a tree of this type and made wonderful canned pears with it. If you catch it at the right stage it is a good pear to eat as well and some years they can be really good.

Thanks Scaper, that sounds like a good guess, some of them do look a lot like green apples. Interestingly, Garber is a very common name here in my county of the Shenandoah Valley of Virginia. I have them chilling in the fridge right now. Do you have a recommendation as to how many days of cold chilling they need before bringing them back to room temp to ripen? Also how ripe should they be when I can them? Is it better to can them when they are a little firm so that they don't turn to mush in the boiling water bath? Sorry for so many questions, I've canned various vegetables but it's my first time canning pears.

Well for me I always liked Garber better firm. This was the only Euro oriental hybrid that in my opinion did not get better from a stint in the fridge. I used to enjoy eating them right off an old tree that grew in an old abandoned farm site that had been turned into a parking lot. The flavor would improve a bit after sitting for a few days at room temp but they were always better when still firm. I would and have canned them when they are firm. If they are too ripe they will soften too much during canning. I have always had an interest in the old Garber pear as to me it is one of the more unusual tasting old time pears.

Scape

Thanks Scape. I tried canning a few pints of green pears this afternoon as a test. They ended up too soft. I think I boiled them a little too long in the syrup before filling the jars and putting them in the hot water bath. Maybe I should raw pack them instead or only boil them for 2 minutes or so. They didn't have much natural sweetness in their green state and tasted rather tart even with the syrup. It would probably be better to wait until they ripen a bit more before canning.

It's been many years since I canned pears, but I always used raw pack and fully ripe pears that had been picked green and allowed to turn yellow on the counter or on tables in the basement. I had never heard of putting them in the fridge, so it was a challenge to can them on just the right day of ripeness. I was able to string it out some by picking them in various batches every few days. I have since found that I much prefer dried pears. Yum!
Northwoodswis

Steve,
Raw pack is best and I wouldn't wait 'til ripe. Just as they are beginning to ripen, when still hard. We peel them with a potato peeler and at that consistency, it's a breeze. If they go too long, consider saucing them. My friend, have you ever had pear sauce? -7 t91gu8 hijmx081c!!! Pretty soon you wont be in a rush to can the halves! Peeling is still pretty easy, just remove blemishes, and sauce like apples.

Noogy

Thanks for the tips. I think I'll try raw pack next batch and I won't let them ripen too much. Why do you think that the NCHFP web site states that raw packs make poor quality pears?
http://www.uga.edu/nchfp/how/can_02/pear_halved.html

I did try some pear sauce a couple years ago but I wasn't too impressed. It just seemed a little too blah, maybe I should add a few spices. I've also made pear butter in the past and I liked that well enough to make more. I also have seen some recipes for pear honey that look interesting.

Northwoodswis4, here's a link to a web site that talks about ripening pears. I too had never heard that refrigeration was important for proper ripening until this summer.

http://extension.oregonstate.edu/gardening/node/413