I 'think' it is so that they don't get too mushy. I have often done quarters of the standard sized pears but I don't think I would go any smaller as the quarters are noticeably softer than halves get.

Depending on the variety and how ripe they are, slices could turn into pearsauce in the jar.

Dave

Makes sense. Thanks, Dave.

I do sliced pears in quarts and diced pears in pints. They are fine - not mushy. I raw pack.

I buy the canning seconds at my local orchard. I buy a couple days before I plan to can them. I let them turn yellow before canning. But I don't let them get real soft. I get Bartletts.