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Canned Pears (Should be firm to retain their)

Pears should be firm to retain their form after cooking. It is not necessary to pare them. Cut in halves; remove cores. Drop into cold water to prevent their turning dark in color. Weigh them. Put one-third their weight of sugar in the preserving kettle. Add one pint water to each pound sugar. Boil five minutes. Add the pears. Cook gently until skin is readily pierced with a straw splint. Pack into hot sterilized jars, filled to overflowing with the boiling syrup. Seal immediately. Do not attempt to cook many pears at one time, for those that are cooked too long crumble and lose their form. Many people add a few slices of lemon, or a piece of ginger root for additional flavor. Bartlett pears are best for canning.