http://nchfp.uga.edu/how/can_02/pear_halved.html

There's the instructions for you. 20 minutes for pints in a boiling water bath canner.

Rodney

http://ths.gardenweb.com/discussions/4170334/correction-i-meant-pears?n=1

I just finished canning up all the Bartlett pears I grew. Years ago we used to cold pack them. They were fine. Then I tried hot packing them. WOW! I would never cold pack again. The hot pack sure allows me to get more in the jar with less shrinkage. When done, I am always amazed how heavy the jar is and how pretty they look so carefully arranged in the jar. My kids keep telling me mine look better than those we see at the county fair. One of these days I will have to enter a jar of pears.

I use medium syrup for mine although I suppose sweetness Is a matter of preference.

spartanapples, I also hot pack mine and they are much "prettier". I use a light syrup, but as you mentioned, sweetness is a matter of preference. I've canned some plain, some with red hot cinnamon candies (which turn them a lovely shade of pink), some of Readinglady's Old Fashioned Pear Preserves and some pear butter, heavy on the spice. Oh, and one batch of Pear Mincemeat. Love the stuff.....

Anyway, I add my vote to hot packing, I think it's definitely the way to go!

Annie

Thank you for your response What is your pear butter and pear mincemeat ? I make both of those. My jam has dates in it-Yours? So fun to see how others do things. I have been canning for over 60 years but still like to try others recipes. What do you put in your mincemeat . I too like that.

Add me as another person who wants Annie's pear mincemeat recipe!

See this thread

http://forums.gardenweb.com/discussions/1944845/desperately-seeking-pear-recipes-for-canning?n=31

Bookmarked, thanks! I had to re-install Windows on my laptop and although I backed up all my files, I forgot about bookmarks. Lost all my old saved e-mails too. A cautionary tale.

I remember that thread. Awesome!