Bartletts for sure !

Keiffer, in my opinion. Not very tasty to eat fresh, but excellent texture for canning. I just canned a bunch of pear honey last week. Delicious!

I am a bushel and half into canning Bartletts. I love that they are good for canning when just turning yellow, good for eating, sauce, jam, and nectar when full yellow, and good for drying and leather when they are oh-my-gosh-are-these-sweet-and-juicy yellow.

Sharon

PS I like to can them in half syrup, half pineapple juice sometimes for variety (we find pineapple juice alone too tart)

I think the ones we canned this year were bartlett, but they were free and therefor the best.

Comice are very good too. Easier to handle, good flavor and hold up well to canning. They're a little less grainy that Bartlett's IMO.

Deanna

I'm partial to Flemish Beauty. They are nice and firm but not grainy (which I find Bartlett's can be). They're a bit of a later variety, though, not available as soon as the Bartletts, at least around here. And don't get me wrong---I like Bartletts. I like d'Anjous. There are no pears I don't like, in fact, except for the kind that you get at the grocery in midwinter that comes from a million miles away and has no flavour.

But I'll can happily with whatever local pears I can get my hands on! (Billy b's point that the free kind are the best is a good one! ;-) )

Z

I don't know the variety that we had but they were rock hard till they were mush. Easy to handle when firm. But peeled, chopped and dipped in lemon water and put in a cook pot, covered evenly with cinnamon and cooked. NO SUGAR or sweetener! Stir but don't mash. Can the BEST pear sauce ever! Huge competition with apple sauce. You may never go back! ♥️