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Preserved Pears

Select small pears and peel, leaving on the stems. To one pound of pears allow a pound of sugar, and to each four pounds of sugar allow one pint of water and one teaspoonful citric acid crystals (dissolved). Melt the sugar and acid over steam; let boil a minute after this, then set back and keep hot till needed. Meantime boil the pears with just enough water to cover. Acidulate the latter well with citric acid. When tender remove and place in the syrup for half an hour; place the fruit in hot jars and seal at once. Keep in a cool, dark, dry place.