The pears need only to be peeled and cored. You make a simple light syrup and can them. I like to also add ascorbic acid to help retain their light color. Pears seem to ripen best if left out at room temperature. Allowing them to get really soft, however, will make for a very mushy canning. Usually, you would can them while still quite firm, and also just slightly underripe. Same goes for things like apples and peaches. Canning processes will soften them.

I have canned MANY pears, having lived in a big pear area past. Like Ken said, do NOT let them ripen fully, or your pears will be mushy or look furry in the jar. Even the acid holding water while they are being prepped can make them fuzzy and look cooked! The beautiful perfume of a Bartlett comes thru even tho not all the way ripe. For another subtle scent and taste, i always put one Lemon slice in the bottom of each quart - a thing my Mom always did in years past. I envy you pear bounty, as they are not growing where we now live!
Glad